Turkey and White-bean Chili

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.
Add onion and diced jalapenos, cook until soft, about 3 minutes. Stir in cumin and tomato paste, cook about 2 minutes.
Add cannelloni beans, chicken broth and water, bring to boil. Reduce heat, simmer until thick, about 15 to 20 minutes.
Garnish with sour cream, cilantro and radishes, if desired.
Servings 4
- Amount Per Serving
- Calories 415
- % Daily Value *
- Total Fat 16.9g26%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 8.8g36%
- Protein 32.7g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
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.
Add onion and diced jalapenos, cook until soft, about 3 minutes. Stir in cumin and tomato paste, cook about 2 minutes.
Add cannelloni beans, chicken broth and water, bring to boil. Reduce heat, simmer until thick, about 15 to 20 minutes.
Garnish with sour cream, cilantro and radishes, if desired.