Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 cup chopped onion
- 3 cups chicken broth
- 1 tablespoon water
- 3 garlic cloves minced
- 1/2 teaspoon dried marjoram
- 2 tablespoons canola oil
- 2 teaspoons cornstarch
- 1/2 pound ground turkey
- 1/4 teaspoon dried savory
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 2-1/2 teaspoons ground cumin
- 1 pound boneless skinless turkey breast, cut into 1-inch
- 1 tablespoon minced jalapeno pepper
- shredded monterey jack cheese and sliced red onio optional
- Carbohydrate 2.21725027818149 g
- Cholesterol 484.569586708333 mg
- Fat 98.1437515373998 g
- Fiber 0.308975005070145 g
- Protein 122.562399634761 g
- Saturated Fat 27.1466017929213 g
- Serving Size 1 1 servings (6 cups). (749g)
- Sodium 456.77247158372 mg
- Sugar 1.90827527311135 g
- Trans Fat 8.09324417825315 g
- Calories 1414 calories
In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute more. Stir in cumin; cook 5 minutes. Add turkey; cook, crumbling ground turkey, until no longer pink. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally., Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.
