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  • Janine Faber

Warm Up with White Turkey Chili


These snowy winter months make me want to prepare a large batch of warm chili. And this is the perfect recipe! It is super easy, quick and both of my kids enjoy it. My 2-year old daughter even lifts up her bowl to drink the last of the chili in her bowl. Mix it up by offering different toppings and serve it with homemade or store bought cornbread.

White Turkey Chili

1 T. olive oil

1 pound ground turkey

1 cup chopped onion

2 stalks celery, sliced

2 (15.5 oz.) cans Great Northern Beans, drained and rinsed

2 (14 ½ oz.) cans low sodium chicken broth

1 (11 oz.) can of no salt added corn or hominy

2 t. cumin

½ cup low fat shredded cheddar cheese

1 T. fresh chopped cilantro or parsley

Optional toppings: diced fresh tomatoes, avocado, jalapenos, olives, plain Greek yogurt, crushed tortilla chips

Directions:

  1. Heat oil over medium heat. Add ground turkey and cook through breaking the turkey in to small pieces. Add onion and celery and cook 3 to 5 minutes until tender, stirring occasionally.

  2. Add in all the remaining ingredients except the cheese and cilantro/parsley; mix well. Cover and cook for 15 to 20 minutes or until heated through.

  3. Ladle chili into bowls and sprinkle with cheese, cilantro/parsley and optional toppings.


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