Turkey & Romano Bean Chili
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 1
- onion, carrot, parsnip and stalk of celery, coarsely chopped
- 2 tsp
- olive oil
- 10 mL
- 1 lb
- lean ground turkey or chicken
- 500 g
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 tbsp
- each ground cumin and dried oregano leaves
- 15 mL
- 1 can
-
romano beans or other white beans such as kidney or navy,
drained and divided - 540 mL
- 1 1/2 cups
- reduced sodium chicken broth, divided
- 375 mL
- 1 can
- low salt whole kernel corn
- 341 mL
- 1/4 cup
- finely chopped cilantro leaves
- 60 mL
- 1/4 cup
- sour cream
- 60 mL
- 1
- jalapeño or other hot pepper, seeded and diced
Directions
Step 1
Place onion, carrot, parsnip and celery in the bowl of a food processor fitted with a metal blade. Pulse the vegetables until finely chopped. Reserve processor for later use.
Step 2
Heat oil in a large saucepan set over medium-high heat. Add vegetable mixture, turkey, salt, pepper, cumin and oregano. Cook, stirring often,for 7 min. or until turkey is browned and vegetables are softened.
Step 3
Meanwhile, pulse 1 cup (250 mL) of the beans with 1 cup (250 mL) of chicken broth in the food processor until smooth. Add puréed beans, remaining broth, remaining beans and corn to the pan and bring to a boil. Simmer for 7 min. or until slightly thickened. Stir in cilantro and garnish with a dollop of sour cream and few pieces of jalapeño just before serving.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 310
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 8 g
- Cholesterol:
- 55 mg
- Protein:
- 22 g
- Sodium:
- 720 mg
- Potassium:
- 450