Turkey breast, cannelloni or Great Northern beans, corn, chicken broth and spices combine in this 30-minute chili.
Makes 6 servingsIngredients
- 8 ounces cooked, cubed white turkey breast
- 1 cup sweet onions, chopped
- 1-2 garlic cloves, minced
- 1/2 tablespoon olive or canola oil
- 1 1/4 cups chicken broth fat-free & low sodium
- 2, 15 ounces (no salt added) cans cannellini or Great Northern beans, drained. Mash only one can of the beans. (If you cannot find no-salt, rinse beans well in a colander before using
- 1/4 cup chopped green chilies
- 1 cup canned (no salt added) whole kernel corn, drained
- 1 1/2 teaspoons dried oregano, crushed
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
Directions
In a large, heavy saucepan or Dutch oven over medium-high heat, sauté turkey and onion in oil for 8-10 minutes.
Stir in garlic, cooking just for a minute or two. Stir in broth and the remainder of the ingredients. Bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally. (For a smoother puree, add an additional ½ cup broth to the can of beans when mashed.)
Recipe courtesy of Pat Brinkman. Photo by Allison McAdams.