Official Government Website
Turkey and White-bean Chili
2 tbsp canola oil
1 lb ground turkey
coarse salt
ground pepper
1 large onion, chopped
2 jalapeños, diced
2 tsp ground cumin
1 tbsp tomato paste
19 oz cans cannelloni beans (2), rinsed and drained
14 ½ oz cans reduced-sodium chicken broth
1 cup water
sour cream (optional)
cilantro (optional)
radishes (optional)
1
In large, deep skillet, heat canola oil over medium-high heat. Add turkey, season with salt and pepper. Cook, breaking up turkey with spoon until browned, about 9 minutes.
2
Add onion and diced jalapenos, cook until soft, about 3 minutes. Stir in cumin and tomato paste, cook about 2 minutes.
3
Add cannelloni beans, chicken broth and water, bring to boil. Reduce heat, simmer until thick, about 15 to 20 minutes.
4
Garnish with sour cream, cilantro and radishes, if desired.
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories415
- % Daily Value *
- Total Fat 16.9g22%
- Total Carbohydrate 32.4g12%
- Dietary Fiber 8.8g32%
- Protein 32.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
2 tbsp canola oil
1 lb ground turkey
coarse salt
ground pepper
1 large onion, chopped
2 jalapeños, diced
2 tsp ground cumin
1 tbsp tomato paste
19 oz cans cannelloni beans (2), rinsed and drained
14 ½ oz cans reduced-sodium chicken broth
1 cup water
sour cream (optional)
cilantro (optional)
radishes (optional)