Turkey and White Bean Chili

This is a recipe that I adapted from The South Beach Diet Quick & Easy Cookbook.

Turkey and White Bean Chili

Servings: Makes 4 (1.25) cup servings

Calories: 260

Fats: 5 grams

Carbs: 21 grams

Protein: 34 grams

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, roughly chopped
• 2 tablespoons minced garlic
• 1 package lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can white beans, rinsed and drained
• 1 (14.5-ounce) can stewed Mexican style tomatoes
• 1 cup lower-sodium chicken broth
• Salt and pepper

Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve. 

This was a quick and easy recipe to get some pre-made meals into the fridge for the week. The recipe actually called for cannellini beans, which I couldn't find, so I used white beans. It also used diced tomatoes which I also couldn't find in Mexican style, and turkey cutlets instead of ground turkey. The substitutions didn't seem to matter because it came out tasting fantastic, if a little on the watery side... I probably should have let it sit longer before digging in but I was really hungry. We like it with a little bit of fat free cheddar cheese on top. 

Bon appétit!