White Chili with Turkey and Cannellini Beans
Servings 8
Calories 268kcal
Equipment
- 6-quart heavy bottom pot
Ingredients
- 1 medium onion chopped
- 2 poblano peppers chopped
- 1 large red bell pepper chopped
- 6 cloves garlic minced
- 4 tablespoons olive oil
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- ½ teaspoon chipotle powder
- 1½ teaspoons kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 quarts homemade turkey broth or purchased low sodium turkey or chicken broth
- 2 pounds cooked turkey cut in ½ inch cubes
- 1 pound cannellini beans cooked with liquid
Instructions
- In the 6-quart pot, warm the olive oil over medium heat. Sauté the onion and peppers until they are soft and glisten, about 3 to 4 minutes. Add the garlic and sauté for another 1 to 2 minutes.
- Add the cumin, chili powder, chipotle powder, salt, and pepper, and cook while stirring until the spices release their fragrance, about 1 to 2 minutes.
- Add the broth, turkey, and cooked beans and liquid. Bring to a boil, then reduce heat and cook at a simmer for about 20 minutes. Adjust salt and pepper to taste, then serve.
Nutrition
Sodium: 1580mg | Calcium: 84mg | Vitamin C: 61mg | Vitamin A: 956IU | Sugar: 2g | Fiber: 4g | Potassium: 606mg | Cholesterol: 76mg | Calories: 268kcal | Saturated Fat: 2g | Fat: 10g | Protein: 31g | Carbohydrates: 15g | Iron: 4mg