White Bean Turkey Chili


1 tablespoon canola oil

2 cups diced yellow onion (about 2

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern
beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato
(about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper


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.

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.

Nutritional Information

Serves: 8 | Serving Size: 1 cup
Per serving: Calories: 281; Total Fat: 5g;
Saturated Fat: 1g; Monounsaturated Fat: 2g;
Cholesterol: 40mg; Sodium: 623mg;
Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 3g;
Protein: 26g