White Bean & Turkey Chili 12 oz ground turkey I can cannellini beans 1 jalapeño 1 onion 2 cloves garlic 1 T chicken bouillon 1 t cumin 2 scallions 2 oz sour cream 2T cornmeal 1 sprig Rosemary 1 t olive oil Halve, peel, and finely chop the onion. Mince the garlic. Finely chop the jalapeño ( remove seeds if you dont want too much heat). Thinly slice the scallions. Strip the leaves off the Rosemary sprig and finely chop. Drain and rinse the beans. Heat 1 T olive oil in a pot over medium heat. Add the onion and the jalapeño to taste, season with salt and pepper and cook for 5 minutes, until softened. Ad the cumin and the garlic and cook for 30 seconds until fragrant. Add the turkey and the Rosemary. Cook, breaking up the pieces, until no longer pink. Add the bouillon, cannellini beans, and 3 cups of water and season with a pinch of salt and pepper. Bring to a boil, reduce to a simmer, and cook for about 10 minutes. Sprinkle 2 T cornmeal over the liquid. Stir to combine. Let simmer, stir occasionally, for about 5 minutes until thickened. Serve with a dollop of sour cream and a sprinkle of scallions. Yields: 2 servings 592 calories 50g carbs 26g fat 48g protein 15g fiber
Posted on: Fri, 23 Jan 2015 01:52:19 +0000
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