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Prep 15 mins
Cook 30 mins
Very low fat and easy to make. Enjoy!! For diabetics, exchanges include 1 bread/starch and 3 low-fat meat. (Originally from http://diabeticgourmet.com).
- 1 1⁄2 cups onions, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1⁄2 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1 cup chicken broth
- 19 ounces cannellini beans, drained and rinsed
- 2 cups white turkey meat or 2 cups ground turkey, cooked (and cubed, if not ground)
- Use a large saucepan to cook onions, bell peppers, and garlic in oil until tender.
- Add cumin, oregano, cayenne pepper, and salt.
- Cook for 1 minute.
- Stir in beans, broth and turkey.
- Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes or until slightly thickened.
A very tasty healthy chili! I doubled the batch and did throw in about 2 handfuls of leftover corn kernels, as well as 1 can of diced tomatoes, very well drained. I also used salt and pepper to taste upon serving. Thanks for posting!
Just made it for my family tonight. A little spicy for my son, who is picky about spices anyway. We had it over rice with a little shredded cheese on top. Yum!
This is the first chili Ive ever made and it turned out awesome. I doubled everything in the recipe to have plenty during to week. Instead of using the green bell peppers I used a 7oz can of mild green chili's. With doing this along with the cumin and cayenne pepper gave it the slight "kick" I was looking for. I ended up using 30oz of the cannellini beans (did not drain or rinse them) and 2 - 14.5oz cans of the chicken broth.