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White Bean & Turkey Chili (Stage 6)

Use up your Thanksgiving turkey leftovers in this delicious chili.

INGREDIENTS:
  • - 1 Tbsp Canola Oil
  • - 2 Cups Diced Yellow Onion (about 2 medium)
  • - 1 1/2 Tbsp Chili Powder
  • - 1 Tbsp Minced Garlic
  • - 1 1/2 Tsp Ground Cumin
  • - 1 Tbsp Dried Oregano
  • - 3 (15.8 oz) cans Great Northern beans, rinsed and drained
  • - 4 Cups Fat-free, Low-Sodium Chicken Broth
  • - 24 Oz Cooked, Chopped Turkey
  • - 4 cups Diced Canned Tomatoes
  • - 1/2 Cup Chopped Fresh Cilantro
  • - 2 Tbsp Fresh Lime Juice
  • - 1/2 Tsp Salt (Optional)
  • - 1/2 Tsp Freshly Ground Black Pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Calories 300; Carbohydrates 34g; Fat 8g; Protein 35g

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  • Kali Wicks

    This recipe is great, but it does not include serving size.

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