Saturday, October 11, 2008
We recently designated a day as our gardening and yardwork day. It ended up being a cool, gloomy and overcast day. But it worked out well that way - we got a lot done and didn't have to worry about the sun blazing down on us. And after our day of hard work, a bowl of chili really hit the spot.
I really enjoy classic chili, but I'm an even bigger fan of white chili. It's a lot lighter, but still makes you feel really warm and cozy inside. And it's so flavorful! This version I found in Cooking Light - it has only 285 calories per serving and it's really tasty. I love it! I think this might become a regular this fall and winter. And it's oh so cute with a little shredded cheese and onions sprinkled on top.
White Bean and Turkey Chili
(adapted from Cooking Light)
1 Tbsp. canola oil
1 cup diced yellow onion (about 1 medium onion)
1 and 1/2 Tbsp. chili powder
1 Tbsp. minced garlic
1 and 1/2 tsp. ground cumin
1 tsp. dried oregano
3 (15.8 oz.) cans Great Northern beans, rinsed and drained
4 cups fat-free, less sodium chicken broth
2 lbs. ground turkey (or chicken)
1/2 cup diced seeded plum tomato (about 1)
1/2 cup chopped fresh cilantro
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1. In a skillet, cook ground turkey over medium-high heat until browned. Drain any excess fat and set aside.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion, saute 10 minutes or until tender and golden. Add chili powder, garlic, and cumin, saute for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
3. 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.
Makes 8 servings.