Turkey and White Bean Chili
This is a good meal for leftover turkey when you don’t want to fuss.
Turkey and White Bean Chili
Ingredients
- 2 tablespoons vegetable oil
- 2 onions - diced
- 3 cloves garlic - minced
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 3 15.5 oz cans cannellini beans - like Goya cannellini beans
- 4 cups chicken broth
- 2 or 3 cups turkey - cooked and chopped
- 1 can diced tomato
- 1 tablespoon lime juice
- salt and pepper - to taste
Instructions
- Using a large dutch oven (or stock pot), heat the vegetable oil over medium heat.
- Add the onions and saute for 10 or 15 minutes until they are golden, just turning brown.
- Add the garlic, chili powder, cumin and oregano and cook for 3 or 4 minutes.
- Stir in the beans, then add broth and simmer for a half hour.
- Using an immersion blender, process until about half of the beans are pureed and half are fairly whole, just enough to get a little body to the broth.
- Add the turkey and tomato and cook until the turkey is heated about 5 or 10 minutes.
- Add lime juice and salt and pepper to taste. Stir well and server hot.