This week’s recipe round-up is White Turkey Chili. This recipe is full of good protein, vegetables, and whole grains with a bit of a kick from green chiles. Coming in less than 400 calories with 10 grams of fiber, this chili is sure to satisfy and keep you full longer. Enjoy!
White Turkey Chili
Yield: 6 servings
2 tablespoons extra virgin olive oil
1 pound ground turkey
1 cup onions, diced
3 cloves garlic, minced
3 summer squash (zucchini and/or yellow squash)
1/2 cup bulgar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon coriander
1/4 teaspoon pepper
1/4 teaspoon salt
2 15-ounce cans of cannelini beans, drained and rinsed
1 4-ounce can green chiles
4 cups chicken or vegetable broth
1. Heat large pot or dutch oven over medium-high heat, add oil then turkey. Cook turkey, breaking apart until no longer pink, ~5 minutes. Add onion, garlic, and squash, and cook, stirring occasionally, ~5 minutes.
2. Add bulgar, oregano, cumin, coriander, salt, and pepper and cook, stirring, ~1 minute to bloom spices. Add beans and chiles.
3. Add 1/2 cup stock and deglaze pot and cook down liquid by half. Add remaining stock, bring to a boil, then cover and reduce to a simmer. Cook 45 minutes to thicken chili and develop flavors. Serve with a dollop of plain yogurt or sour cream.