Healthy White Bean Turkey Chili Recipes

Steps:

• In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
• In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
• Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
• Combine all ingredients thoroughly.

Steps:

• Heat a large heavy bottom pot over medium heat.
• Add oil after pot is hot.
• Cook onions until soft, about 5 minutes.
• Add the garlic and cook an additional 2 minutes.
• Add the spices and cook for another 2 minutes. (If using fresh sage, do not add until the very end.).
• Add the ground turkey and cook all the way through, until meat is white.
• Stir in the chicken stock and half and half.
• If you are using fresh sage, add it at this point.
• Lower the heat to low, and let the flavor incorporate, about 30 to 45 minutes, stirring occasionally.
• Serve with low fat cheddar or Mexican style cheese, low fat sour cream, chopped onion, and/or chopped fresh cilantro for garnish.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
• Add oregano and cumin; stir 1 minute.
• Increase heat to medium-high.
• Add turkey; stir until no longer pink, breaking up with back of spoon.
• Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil.
• Reduce heat; simmer 45 minutes, stirring occasionally.
• Add beans to chili and simmer until flavors blend, about 10 minutes longer.
• Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.).
• Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
• Notes: I usually decrease the chili powder slightly because my DH prefers things mild.
• We've always skipped the red onion and cilantro, but, it sounds interesting.
• I'm estimating the active and passive work times.

Steps:

• Saute the onions, garlic and bay leaf in oil for 5- minutes.
• Add turkey, all spices Cook turkey, breaking up meat as you must, until it begins to brown Add tomatoes, corn, broth Adjust seasoning with salt and fresh ground pepper Cook simmer hot for 10 minutes Add the beans and mustard Simmer on LOW for another 20 minutes.
• (on edit, 1 Tbls. tomato paste added to ingredients list)

Steps:

• Place white beans in large bowl. Add enough cold water to cover by at least 3 inches; let stand overnight. Drain and rinse beans.
• Heat oil in heavy Dutch oven over medium heat. Add chopped onions and saute 5 minutes.
• Add diced chilies, minced garlic, oregano, cumin, and chili powder; saute 5 minutes.
• Add beans, chicken broth, chopped tomatillos, and cilantro.
• Bring bean mixture to boil.
• Cut turkey breast in half crosswise and add to bean mixture. Simmer until turkey is just cooked through (about 20 minutes).
• Transfer turkey to a plate, cover with foil and refrigerate.
• Simmer chili until beans are tender, about 2 hours.
• Cut turkey into 1/2 inch pieces. Add turkey, green onions, and lime juice to chili and stir. Simmer for 30 minutes. Season with salt and pepper.
• Top each serving with chopped fresh cilantro and cheddar cheese.