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White Bean-Turkey Meatball Chili

Prep 30 min
Total 50 min
Ingredients 15
Servings 5

Ground turkey is a good choice for meatballs with good flavor and texture but less fat than those made with ground beef and/or pork. A touch of sugar in the chili brings out the flavor of the vegetables. MORE+ LESS-

By Pillsbury Kitchens

May 28, 2010

Ingredients

MEATBALLS

lb. lean ground turkey

1/4

cup unseasoned dry bread crumbs

1/4

cup chopped onion

1/4

teaspoon seasoned salt

egg

CHILI

medium zucchini, cut into 1x1/4x1/4-inch strips

garlic cloves, minced

(28-oz.) can whole tomatoes, undrained, cut up

(15.5-oz.) can great northern beans, drained

(14 1/2-oz.) can ready-to-serve chicken broth

teaspoon sugar

teaspoon cumin

teaspoons chili powder

1/4

teaspoon pepper

1/8

teaspoon salt

Steps

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1

In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (1 1/2-inch) balls.
2

Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add meatballs; cook 8 to 10 minutes or until browned on all sides and no longer pink in center.
3

In Dutch oven or large saucepan, combine all chili ingredients; mix well. Bring to a boil. Reduce heat; add meatballs. Simmer 10 to 15 minutes or until thoroughly heated.

Expert Tips

A Dutch oven is a heavyweight cooking pot with a lid for slow simmering. The standard size is 5 quarts. Dutch ovens can be cast iron, aluminum alloy or stainless steel, and some have a nonstick finish. Choose a Dutch oven with a heavy bottom, a tight-fitting cover and, if possible, overproof handles. You'll find it's the pot you reach for when preparing stews, chilies, sauces and more.