Prep 15 mins
Cook 35 mins
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.
- 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)
- Heat canola oil in a dutch oven or deep skillet over medium high heat.
- Add ground turkey and season with salt and pepper.
- Cook until browned, stirring to break up turkey.
- Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
- Stir in ground cumin and tomato sauce and cook for 2 more minutes.
- Add the cannellini beans, the broth and the water.
- Bring to a boil.
- Reduce heat and simmer until thicker, about 20 minutes.
- Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.
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.
Delicious. Great comfort food. Added a little bacon and some celery. Left out the cilantro as a matter of personal taste. Quick and easy to prepare. Will be doing this one again. Thanks, Nan.
My family liked this a lot and it was easy to prepare. I substituted canned Navy beans and saved the minced jalapenos to sprinkle on top with the cilantro for the adults as my DDs don't like things too spicy.