White bean turkey chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onion |
| 1 | Yellow bell pepper; chopped | |
| ½ | 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 |
| Salt and pepper to taste | ||
| ¼ | cup | Chopped green pepper |
| ¼ | Chopped medium tomato | |
Directions
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