30-Minute White Turkey Chili

From Not Your Mama’s Kitchen

Serves 4-6

1 pound ground turkey
1 small onion, diced
1 each, diced: jalapeno pepper and green bell pepper
2 cans cannellini beans, rinsed and drained
2 cups chicken stock
Spices: 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper

In a medium sauce pan, cook turkey, onion, and peppers until turkey is browned and veggies begin to soften, about 10 minutes. Stir in beans, stock and spices. Bring to simmer and cook for 20 minutes. Garnish with cheese, if desired. Enjoy!
Source: Lynn Dugan, MS, RDN of MyPlate2Yours, LLC

Joy’s Recipe Tips:

I made this yummy recipe on the weekend. It could easily be a quick dinner after work or on a school night.  My style of cooking doesn’t seem to let me to leave any recipe alone. I made some modifications to accommodate available ingredients, taste preferences and dietary restrictions.

My substitutions: I replaced the peppers with a small can of green chilis and one half of a diced red bell pepper for a splash of color.

I added 1 cup of chicken broth for 3 cups total, ¼ teaspoon of minced garlic and one can of Pacific brand gluten free cream of chicken soup to make the recipe creamy. My other thought for a creamier consistency would be to use an immersion blender to puree some of the chili. I garnished each bowl with shredded cheddar cheese, a dollop of sour cream and paired it with a piece of corn bread.

Submitted by: Joy Midkiff, MS, RD, LDN, Halifax Health – Wellness Center