Turkey & Romano Bean Chili
Prep time: 10min
Total time: 30min
Serves 4
1
onion, carrot, parsnip and stalk of celery, coarsely chopped
0
2 tsp
Pure Olive Oil
10 mL
1 lb
lean ground turkey or chicken
500 g
1/2 tsp
each salt and pepper
2 mL
1 tbsp
each ground cumin and dried oregano leaves
15 mL
1 can
Romano Beans or other white beans such as kidney or navy, drained and divided
540 mL
1 1/2 cups
Chicken Broth - 35% Less Sodium, divided
375 mL
1 can
Low Salt Whole Kernel Corn
341 mL
1/4 cup
finely chopped cilantro leaves
60 mL
1/4 cup
sour cream
60 mL
1
jalapeño or other hot pepper, seeded and diced
0
calories
310
fat
11 g
saturated fat
3 g
carbs
31 g
protein
22 g
cholestrol
55 mg
fibre
8 g
sodium
720 mg
potassium
450 mg
Directions
-
Place onion, carrot, parsnip and celery in the bowl of a food processor fitted with a metal blade. Pulse the vegetables until finely chopped. Reserve processor for later use.
-
Heat oil in a large saucepan set over medium-high heat. Add vegetable mixture, turkey, salt, pepper, cumin and oregano. Cook, stirring often,for 7 min. or until turkey is browned and vegetables are softened.
-
Meanwhile, pulse 1 cup (250 mL) of the beans with 1 cup (250 mL) of chicken broth in the food processor until smooth. Add puréed beans, remaining broth, remaining beans and corn to the pan and bring to a boil. Simmer for 7 min. or until slightly thickened. Stir in cilantro and garnish with a dollop of sour cream and few pieces of jalapeño just before serving.