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Nutrition Facts
Serving Size 1 (677g) Recipe makes 4 servings
Calories 682
Calories from Fat 179		(26%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.3g
Cholesterol 94mg		31%
Sodium 782mg		32%
Potassium 2181mg		62%
Total Carbohydrate 77.9g		25%
	Dietary Fiber 18.7g	74%
	Sugars 5.6g
Protein 50.1g		100%
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Ground Turkey and White Bean Chili

Recipe #71196 | 50 min | 15 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: PanNan
Sep 12, 2003

This delicious recipe is easy to prepare and very satisfying. It's also great for my South Beach Diet. It's based on a recipe in Martha Stewart's Every Day Food magazine, but slightly modified.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons canola oil
1 lb ground turkey (lean)
salt and pepper
1 large onion, chopped
2 jalapenos, seeded and minced
2 teaspoons ground cumin
1 (8 ounce) can tomato sauce
2 (19 ounce) cans cannellini beans, drained and rinsed
1 (14 1/2 ounce) can chicken broth
1 cup water
1/4 cup chopped cilantro (to garnish)
1/4 cup light sour cream (to garnish)

Directions

1
Heat canola oil in a dutch oven or deep skillet over medium high heat.
2
Add ground turkey and season with salt and pepper.
3
Cook until browned, stirring to break up turkey.
4
Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
5
Stir in ground cumin and tomato sauce and cook for 2 more minutes.
6
Add the cannellini beans, the broth and the water.
7
Bring to a boil.
8
Reduce heat and simmer until thicker, about 20 minutes.
9
Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.

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Featured Reviews for This Recipe

From: Scouter Girl

On Nov 12, 2009

Loved it ... thanks for sharing!! I eliminated the 1 cup of water for a thicker chili (agreed w/other feedbacks that it could have been too soupy otherwise) and followed the rest of the recipe to the "T". I let it simmer in a crock pot on low for about 4 hrs. Super easy recipe with lots of flavor. 5 Stars !!

0 people found this review helpful

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From: Marianneee

On Oct 7, 2009

This was soo good. I could only get the taco seasoned turkey meat so I omitted the cumin. My picky 7yr old loved it even though it came out a little spicier than intended.

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From: ms_bold

On Jan 13, 2004

Very good chili. I used olive oil instead of the canola. I also didn't have jalapenos on hand, and therefore subbed green pepper. I added a couple of large spoonfuls of Salsa Fresca #72744 while sauteing the onions and green peppers. We did not garnish with sour cream, but did serve the chili with corn bread. Very easy and wonderful flavor.

4 people found this review helpful

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From: Paula5

On Feb 7, 2004

The only change I made was to leave out the oil all together, and cook the turkey in cooking spray. Just a yummy chili — perfect amounts of savory and spice. A keeper for sure.

2 people found this review helpful

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