Turkey & Romano Bean Chili

  • Prep Time 10 min
  • Total Time 30 min
  • 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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Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 310
  • Fat 11 g
  • Saturated Fat 3 g
  • Carbs 31 g
  • Protein 22 g
  • Cholesterol 55 mg
  • Fibre 8 g
  • Sodium 720 mg
  • Potassium 450