Turkey Chili with White Beans
8
10 min
1 h 15 min
What You'll Need
- 3 cups Imagine® Organic Free-Range Chicken Broth
- 8 oz. can tomato sauce
- 28 oz. can whole tomatoes
- 3 15 oz. cans Westbrae® Great Northern beans
- ¼ tsp. ground cinnamon
- 1 ½ tsp. salt
- 1 tbsp. unsweetened cocoa powder
- 2 bay leaves
- ¼ cup chili powder
- 1 ½ lb. lean ground turkey
- 1 ½ tsp. ground cumin
- 1 ½ tsp. dried oregano
- 2 medium onions, chopped
- 1 tbsp. vegetable oil
- 1 cup chopped red onion
- 1 cup chopped fresh cilantro
- 1 cup sour cream or low fat yogurt
How to Make
- Heat the oil in a heavy large saucepan.
- Over a medium heat, add the onions; sauté until tender for about 10 minutes. Add the oregano and cumin; stir for 1 minute, increase the heat to medium high, add the ground turkey; stir to break up until no longer pink.
- Keeping the beans aside, add the rest of the ingredients, breaking up the tomatoes with the back of a spoon as you stir. Bring to a boil. Reduce heat, simmer 45 minutes, stirring occasionally.
- Add the beans and cook for a further 10 minutes.
- Discard the bay leaves. Ladle chili into warm bowls and top with chopped red onion, cilantro and sour cream. Serve immediately.