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Recipes > Entrees > Soups, Stews & Chili

Zesty White Bean and Turkey Chili

2 Tbsp canola oil 
2 2/3 cups chopped onions 
4 garlic cloves, finely minced 
1/3 cup seeded and minced jalapeño peppers 
6 cups fat-free, reduced-sodium chicken broth 
3 cans (15 oz/426 mL each) great Northern beans, drained and rinsed  
2 cups diced, cooked turkey breast 
1 1/2 cups frozen sweet corn kernels 
2 tsp ground cumin 
1 tsp minced ancho chile pepper 
1 1/2 tsp fresh lime juice 
2 tsp finely minced fresh cilantro

  1. In large Dutch oven, heat canola oil over medium-high heat. Add onions and garlic and sauté 5 minutes. Add jalapeños and sauté until onions are tender.
  2. Add chicken broth, beans, turkey and corn. Bring to a boil.
  3. Reduce heat to medium-low. Add cumin and chile pepper. Simmer 35 minutes.
  4. Stir in lime juice and simmer additional 5 minutes.
  5. Stir in cilantro immediately before serving.

Yield: 12 servings. Serving Size: 1 cup

Per Serving 
Calories: 245; total Fat: 3 g; saturated Fat: 0.3 g; cholesterol: 43 mg; sodium: 250 mg; carbohydrates: 29 g; fiber: 9 g; protein: 26 g

Recipe courtesy Canolainfo.org.

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