Rating: 4.5 stars
82 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 15
  • 5 star values: 59

Crowd-pleasing white bean chili calls for canned beans and chicken broth, making prep convenient.

Jennifer Martinkus
Recipe by Cooking Light November 2006

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Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

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  • Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

286 calories; calories from fat 19%; fat 6g; saturated fat 1.2g; mono fat 2.1g; poly fat 1.6g; protein 32.4g; carbohydrates 24.3g; fiber 5.5g; cholesterol 85mg; iron 4.8mg; sodium 435mg; calcium 105mg.
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