Turkey & Romano Bean Chili
Prep Time
Cooking Mode
1 onion, carrot, parsnip and stalk of celery, coarsely chopped
2 tsp olive oil
1 lb lean ground turkey or chicken
½ tsp each salt and pepper
1 tbsp each ground cumin and dried oregano leaves
1 can romano beans or other white beans such as kidney or navy,
drained and divided1 ½ cups reduced sodium chicken broth, divided
1 can low salt whole kernel corn
¼ cup finely chopped cilantro leaves
¼ cup sour cream
1 jalapeño or other hot pepper, seeded and diced
1 onion, carrot, parsnip and stalk of celery, coarsely chopped
2 tsp olive oil
1 lb lean ground turkey or chicken
½ tsp each salt and pepper
1 tbsp each ground cumin and dried oregano leaves
1 can romano beans or other white beans such as kidney or navy,
drained and divided1 ½ cups reduced sodium chicken broth, divided
1 can low salt whole kernel corn
¼ cup finely chopped cilantro leaves
¼ cup sour cream
1 jalapeño or other hot pepper, seeded and diced
Directions
1Place 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.
2Heat 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.
3Meanwhile, 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.
Disclaimer
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Personal Note
Personal Note
