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CHILI RECIPES<br />
WHITE TURKEY CHILI<br />
Dr. Shirley Lazenby<br />
• 1 Tbsp. butter<br />
• 1 1/2 cup chopped onion<br />
• 1/2 cup chopped celery<br />
• 1/2 cup chopped red bell pepper<br />
• 1 Tbsp. minced, seeded jalapeno pepper<br />
• 1 garlic clove, minced<br />
• 3 cups chopped, cooked turkey<br />
• Two 15 oz. cans white navy beans, drained and<br />
divided<br />
• 4.5 oz. can chopped chilies<br />
• Two 16 oz. cans fat free low-sodium chicken broth<br />
• 1 cup frozen white kernel corn<br />
• 1 1/2 Tbsp. ground cumin<br />
• 1 tsp. chili powder<br />
• 1/2 tsp. salt<br />
• 1/4 tsp. black pepper<br />
• 1 cup 1 percent low fat milk<br />
• 1/2 cup chopped fresh cilantro<br />
Melt butter in a large Dutch oven over medium<br />
heat. Add onion, celery, bell pepper, jalapeno pepper<br />
and garlic. Sauté for five minutes. Add turkey,<br />
1 1/2 cups white beans, chicken broth, chopped<br />
chilies, corn, cumin, chili powder, salt and pepper.<br />
Bring to boil. Cover and reduce heat. Simmer for 15<br />
minutes.<br />
Mash remaining beans. Add mashed beans and<br />
milk to turkey mixture. Simmer uncovered for<br />
20 minutes or until mixture is thick; stirring<br />
frequently.<br />
Stir in chopped cilantro and serve. It is a great recipe<br />
for leftover turkey at Thanksgiving.<br />
52 EAST ALABAMA LIVING
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