Snuggle up with a bowl of turkey white chili.
This easy recipe is perfect if you don’t want to use every mixing bowl in your kitchen — you can make it in one pan (or crock pot)! Pull out this trusted recipe as a heart-healthy choice for a robust, filling meal.
Total time:1 hour 24 minutes
Preparation time:14 minutes
Cooking time:1 hour 10 minutes
Recipe serves: 6 servings
- 2 tablespoons canola oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 1 pound boneless skinless turkey breast, cut into 1-inch cubes
- 1/2 pound ground turkey
- 3 cups chicken broth
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 tablespoon minced jalapeno pepper
- 1/2 teaspoon dried marjoram
- 2 teaspoons cornstarch
- 1 tablespoon water
- Shredded Monterey Jack cheese and sliced red onion, optional toppings
- In a large saucepan or Dutch oven, heat canola oil over medium heat.
- Add onion; sauté until tender, about 5 minutes.
- Add garlic and cook 1 minute more.
- Stir in cumin; cook 5 minutes.
- Add turkey; cook 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.
Editor's Note: This video_recipe was originally published on , and was last reviewed on .
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