Yucatan White Bean Turkey Chili
| Makes 6 servings | Prep time 20 minutes | Total time 1 Hour |
Nutritional Information
| Calories | 340 | Fat | 10g |
| Protein | 27g | Cholesterol | 70mg |
| Carbohydrates | 36g | Sodium | 1310mg |
| Saturated Fat | 2.5g |
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 package JENNIE-O TURKEY STORE® Lean Ground Turkey
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 teaspoon salt
2 (14 1/2 ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16 ounce) can white navy beans, drained and rinsed
1 bell pepper, diced
3/4 cup CHI-CHI'S® salsa
1 tortilla, cut into 1/4 inch strips
Directions
Heat oil in large saucepan over medium heat, cook onion and garlic, 5 minutes, stirring occasionally, or until onion is softened. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add tomatoes, navy beans, bell pepper, and salsa. Bring to a boil over high heat. Reduce heat; simmer uncovered about 15 minutes, stirring occasionally. Heat oven to 375°F. Place 1 tortilla, cut into 1/4 inch strips on baking sheet. Bake 8 minutes or until golden brown. Ladle chili into bowls. Top with tortilla strips and desired toppings.
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