White Chili - 15g Carbs, 3g Fiber
From: Taste of Home Magazine
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Prep: 15 min
Cook: 70 min
Servings: 6
1/2 cup onion, chopped
3 garlic cloves, minced
2 Tbsp vegetable oil
2 1/2 tsp ground cumin
1/2 lb ground turkey
1 lb uncooked boneless skinless turkey breast, cubed
3 cups chicken broth
1 (15 oz can) garbanzo beans OR chickpeas, rinsed and drained
1 Tbsp minced jalapeno pepper
1/2 tsp dried marjoram
1/4 tsp dried savory
2 tsp cornstarch
1 Tbsp water
Shredded Monterrey Jack cheese, optional
In a 2-qt saucepan, saute onion and garlic in oil for 5 minutes or until tender.
Stir in cumin; cook for 5 minutes.
Add turkey; cook over medium heat until no longer pink.
Add broth, beans, jalapeno, marjoram and savory; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil; cook and stir for 2 minutes. Serve topped with cheese if desired.
Serving Size: 1 cup
Nutrition per Serving: 288 Calories, 12g Fat, 2g Saturated Fat, 73mg Cholesterol, 635mg Sodium, 15g Carbs, 3g Fiber, 29g Protein
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