Turkey & White Bean Chili

Ingredients:

• 1 tbsp. extra-virgin olive oilke this
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 lb. turkey cutlets, cut into 1/2-inch pieces
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• salt
• freshly ground black pepper

Makes 4 (1 1/4-cup) Servings

1. Heat the 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.
2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
3. 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.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great comfort food that's perfect to keep you warm during the cold months and also perfect for game day. You can make this chili in many different ways. You can use chicken in place of the turkey and/or navy, black or pinto beans in place of the cannellini beans. I also highly recommend adding a touch of shredded cheddar, Jack or any kind of Mexican cheese to top the chili for a gooey texture. No matter how you cook it, this chili will be a delicious treat.