When the temperature starts to drop, a warm bowl of this hearty chili does just the trick to put you in the football mood. Transfer the chili to your tailgate in a slow–cooker and keep it warm in there throughout the day. Substituted chopped cooked chicken for the turkey, if desired.

hr_white bean and turkey chiliNutritional Information

  • Calories: 286
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 32.4g
  • Carbohydrate: 24.3g
  • Fiber: 5.5g
  • Cholesterol: 85mg
  • Iron: 4.8mg
  • Sodium: 435mg
  • Calcium: 105mg

Ingredients

  • 1 tablespoon canola oil $
  • 2 cups diced yellow onion (about 2 medium) $
  • 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
  • 8 lime wedges (optional)

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion; sauté 10 minutes or until tender and golden.
  3. 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.
  4. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan.
  5. Add turkey, and cook 5 minutes or until thoroughly heated.
  6. Remove from heat.
  7. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well.
  8. Garnish with lime wedges, if desired.

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