White Turkey Chili

  • Prep 20 min
  • Total 40 min
  • Ingredients 12
  • Servings 12

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 2 stalks celery, thinly sliced
  • 4 cups chopped cooked turkey
  • 2 cans (11 oz each) white shoepeg corn, undrained, or 4 cups frozen white shoepeg corn
  • 2 cans (15.5 oz each) great northern beans, drained
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons cumin
  • 1/4 teaspoon red pepper sauce, if desired
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • 1 tablespoon chopped fresh parsley

Steps

  • 1
    In 5-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.
  • 2
    Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.
  • 3
    To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

Nutrition Facts

Serving Size: 1 Serving (1 Cup)
Calories
240
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
40mg
13%
Sodium
580mg
24%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 2 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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