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White Turkey Chili

(10)
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  • 20 min prep time
  • 40 min total time
  • 12 ingredients
  • 12 servings
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Cumin, green chiles and red pepper sauce give spirited flavor to cozy, warm bowls of white bean/turkey chili.

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 (4.5 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.
  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 Cup)
Calories
240
Calories from Fat
60
% Daily Value
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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