White Bean Turkey Chili

I was a little turned off by how many ingredients I had to buy to make this White Bean Turkey Chili, but it turned out to be totally worth it. The recipe yields 8 servings, so it feeds you for several nights (this alone makes it a definite keeper in my book). One serving is about 1 cup and is only 285 calories and 6g fat. I added some reduced fat cheese and light sour cream, bringing one serving to ~350 calories - not bad for dinner! It's perfect for a chilly fall night or a cold winter evening.

What you need...

• 1 tablespoon canola oil


• 2 cups chopped yellow onion (about 2 medium)


• 1 1/2 tablespoons chili powder


• 1 tablespoon minced garlic


• 1 1/2 teaspoons ground cumin


• 1 teaspoon dried oregano


• 3 (15.8-ounce) cans Great Northern beans, rinsed and drained


• 4 cups fat-free, less-sodium chicken broth


• 1 lb ground turkey, cooked


• 1/2 cup diced seeded plum tomato (about 1)


• 1/3 cup chopped fresh cilantro


• 2 tablespoons fresh lime juice


• 1/2 teaspoon salt


• 1/2 teaspoon freshly ground black pepper

How to make it....

Heat oil in a large pot (or dutch oven if you have one) over medium-high heat. Add onion and sauté until tender and golden.

Add chili powder, garlic, and cumin; sauté for 2 minutes.

Add oregano, beans, and broth; cook for 20 minuets. (Now would be a good time to brown your ground turkey in a separate pan.) Remove 2 cups of the bean mixture and place in a blender or food processor, and process until smooth (or until it looks like vomit - see below).

Add your ground turkey  to the pot then stir in the pureed mixture; cook 5 minutes or until thoroughly heated. Remove from heat.

Add diced tomato, chopped cilantro, lime juice, salt, and pepper.

Stir well.

Garnish with low fat cheese and light sour cream, if desired.

Mix and enjoy! K, byeeee.