Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili.
—Kaye Whiteman, Charleston, WV
Prep: 15 min. • Cook: 70 min. • Makes: 6 servings (1 ½ qt.)
- 2 Tbsp. canola oil
- ½ cup chopped onion
- 3 garlic cloves, minced
- 2 ½ tsp. ground cumin
- 1 lb. boneless skinless turkey breast, cut into 1-in. cubes
- ½ lb. ground turkey
- 3 cups chicken broth
- 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
- 1 Tbsp. minced jalapeno pepper
- ½ tsp. dried marjoram
- ¼ tsp. dried savory
- 2 tsp. cornstarch
- 1 Tbsp. water
- Optional: Shredded Monterey Jack cheese and sliced red onion
- 1. In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic; cook 1 minute more. Stir in cumin; cook 5 minutes. Add turkey; cook until no longer pink. Add chicken broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
- 2. Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir for 2 minutes. If desired, serve chili with cheese and sliced red onion.
1 cup: 288 cal., 12g fat (2g sat. fat), 73mg chol., 635mg sod., 15g carb. (3g sugars, 3g fiber), 29g pro. Diabetic exchanges: 3 lean meat, 1 starch, 1 fat.
