Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6150/
White Turkey Chili
Customer Rating:
2.5
1 Ratings
0 Comments
Yield: Serves 4
Ingredients
| 1 1/2 |
cups |
onion, coarsely chopped
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 1 |
tablespoon |
olive oil
|
|
|
| 1 |
|
jalapeno pepper, minced
|
|
|
| 1 |
can |
(4 ounce) chopped mild green chilies
|
|
|
| 1 |
teaspoon |
ground cumin
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|
| 1/2 |
teaspoon |
dried oregano
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|
| 1/4 |
teaspoon |
cayenne pepper
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|
| 1/4 |
teaspoon |
salt
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| 1 |
cup |
reduced sodium chicken bouillion
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|
| 1 |
can |
(19 ounce) white kidney beans (cannellini), drained and rinsed
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| 2 |
cups |
cooked turkey, cut into 1/2-inch cubes
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| 1/4 |
cup |
fresh cilantro, coarsely chopped
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|
| 1/2 |
cup |
reduced fat Monterey Jack cheese, grated
|
|
|
Directions:
1. In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute.
2. Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.
3. To serve, ladle into bowls and top with 2 Tablespoons cheese.
Recipe and image Source The National Turkey Federation
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6150/