White bean turkey chili

Yield: 1 Servings

Measure Ingredient
2 cups Chopped onion
1 \N Yellow bell pepper; chopped
½ \N Jalapeno chili; finely chopped
1 teaspoon Minced garlic
1 tablespoon Vegetable oil
3 tablespoons Flour
1 can (141/2 ounces) chicken broth
1 teaspoon Dried oregano leaves
1 teaspoon Dried cumin
½ teaspoon Chili powder
1 can (15 ounces) Great Northern beans, rinsed, drained
2 cups Cubed turkey
\N \N Salt and pepper to taste
¼ cup Chopped green pepper
¼ \N Chopped medium tomato

More LA Times recipes:

Saute onion, yellow bell pepper, jalapeno and garlic in oil in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 to 2 minutes longer, stirring constantly. Add chicken broth and herbs to saucepan; heat to boiling. Boil, stirring constantly, until thickened. Stir in beans and turkey and cook 3 to 4 minutes; season to taste with salt and pepper. Spoon chili into bowls; top each with 1 tablespoon chopped green pepper and tomato. Makes 4 servings. Per serving: 262 calories; 9 g fat (1.9 g saturated fat; 31 percent calories from fat); 28½ g carbohydrates; 39 mg cholesterol; 1,293 mg sodium.

Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@...> on Nov 24, 1997

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