As the weather turns a little cooler (or at least I hope it does soon), I thought it would be good to serve up a warm bowl of chili. This is a nice version with ground turkey and Great Northern Beans from Rachel Ray’s 30-Minute Meals. It is a pleasant change from the typical red chili often served.
1 T. extra-virgin olive oil
2 lbs ground turkey breast
1 yellow-skinned Spanish onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 T. ground cumin
a couple shakes of cayenne pepper sauce (Tabasco, Red Hot, etc)
A palmful chopped fresh cilantro
2 cans (14 oz each) non-fat low-sodium chicken broth
1 can (15 oz) Great Northern beans, drained
Coarse salt to taste
Crushed tortilla chips for topping
Heat oil in deep skillet over medium-high heat. Add turkey and cook for a couple of minutes, keeping the ground meat moving. Add onion, minced jalapeno, garlic, seasons and cilantro. Reduce heat to medium and cook together for 5 minutes to soften and sweeten onion. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until you’re ready to serve.
Top bowls with crushed tortilla chips. Or top with cheese and chopped green onion.
Feeds up to 6.