white bean turkey chili …

October 13, 2011

When the weather turns cold, I immediately start to make soup several times a week.  My favorite part about soup is that you can make a huge batch, and it will last for a few days, making dinner and lunch time a lot easier at my house.
Today I am sharing a great recipe for white bean chili.  It is a unique take on chili, with a great blend of flavors and spices.
White Bean Chili with Ground Turkey
Serves 6-8
1 pound ground turkey (or chicken), browned
1/2 tsp garlic powder
1 tablespoon olive oil
1 large onion, diced
2 (14.5 ounce) cans white beans, drained (Great Northern, Navy Beans, or Cannellini)
3-4 cloves fresh garlic, minced
2 (3.5 ounce) cans diced green chilies, un-drained
2 teaspoons ground cumin
1 1/2 teaspoons coriander
1 tsp dried oregano
1 tsp chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups chicken broth
juice of 1 lime
1/2 cup fresh cilantro, chopped
Top with:
Fresh Cilantro, chopped
Green Onions, chopped
Jalapenos, chopped
Monterrey Jack Cheese
Lime Juice/ Wedges
Avocados, chunks
Sour Cream
Tortilla Chips
Drain and rinse beans and set aside.
In  medium skillet, brown ground turkey until fully cooked through.  While the meat is cooking, sprinkle with the 1/2 tsp of garlic powder.  Drain the meat, and set aside.
In a large stock pot, heat olive oil over medium heat.  Add onion and cook about 2-5 minutes.  Add garlic, and stir for about one minute.
Add drained beans to the pot, as well as the cooked ground turkey, diced green chili’s, cumin, coriander, oregano, chili powder, salt, and pepper.  Stir well, then add chicken broth.
Bring the soup to a boil over high heat, then turn down to medium low to simmer for about 15 minutes.
Remove from the heat and add lime juice, and fresh cilantro and stir.
Serve with preferred toppings listed above.

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