As a result, this mama is on a mission. I have been on the prowl for recipes that meet the following criteria: calorie conscious, WW-friendly, easily transportable and reheatable, and flavorful. This recipe for White Bean Turkey Chili is one of the healthy lunch recipes that I recently added to my repertoire.
I liked the list of ingredients and appreciated a chili that wasn't tomato-based. It also reheats nicely and tastes great with a spoonful of sour cream and a little fresh lime.
White Bean Turkey Chili (makes 6 servings; 6 Points+ per serving)
Adapted from LaaLoosh
1 large onion, chopped
5 cloves garlic, minced
1 lb. ground turkey breast
2 4-oz. cans diced green chiles
1 tbsp. cumin
1 tbsp. dried oregano
1/2 tsp. cinnamon
Kosher salt & pepper to taste
1/4 cup cilantro
1/4 tsp. cayenne pepper
2 15-oz. cans cannellini beans, drained and rinsed
1/2 cup fat free 1/2 & 1/2
2 1/2 cups chicken broth (plus more if chili is too thick)
Sour cream (FF or reduced if you want lower points)
Shredded reduced fat Monterrey Jack cheese
Scallions, thinly sliced
In a dutch oven over medium heat, combine the onion and ground turkey and sauté until the onions are tender and turkey is fully cooked (6-8 minutes). Add the garlic and cook another minute or so, until fragrant. Add the green chiles, cumin, oregano, cinnamon, cayenne, and salt & pepper to taste. Cook another 5 minutes or so.
Add one can of the drained beans and the chicken broth to the pot. Then take the second can of beans and mash them using a food processor or potato masher. Add the mashed beans to the pot, along with the half & half. Stir well and bring to a boil. Then reduce heat to low, cover, and simmer for about 15 minutes or until the chili has thickened slightly. Stir in fresh cilantro.
Serve with a wedge of lime and your preference of toppings (suggestions listed above). Toppings were not included in the calculated Points+ value.
Click here for a printable recipe!