White Chicken Or Turkey Chili

This recipe originally came from the Cooking Light website.  It is a fast and easy-to-make main dish. The original recipe says that a 1-cup serving has 189 calories.  I’ve increased the beans and chicken or turkey to increase the thickness, and I provide an option to make it spicier for those who like it hot.  This is a great recipe for a cool weather dinner, and also for those people, like me, whose stomachs can’t tolerate the acid from the tomatoes in regular chili.  The broth is layered with flavor and fragrant. Serve with flour tortillas, and top with sour cream, if you wish.

White Chicken Chili

1 tbsp canola oil

1.25 lbs ground turkey or chicken breast cut into bite-sized pieces (about 1/2 inch cubes)

3/4 tsp  salt, divided into 1/4 tsp. and 1/2 tsp

1/2-3/4  c. onion slices

2-3  cloves of garlic, chopped fine

2 tsp cumin

1 tsp ground coriander

1/2 tsp dried oregano

1/4 tsp cayenne (red) pepper

Three 14-ounce cans cannellini beans (aka white kidney beans), drained and rinsed.  Reserve one rinsed and drained can for mashing later.

1 1/4 cup water

Two 4-ounce cans green chilis (use mild or for more spice, 1 mild, 1 hot). Do not drain.

1 can low sodium chicken broth (14-16 ounces)

1/4-2/3  cup chopped cilantro leaves (or parsley if you don’t like cilantro)

1 lime, cut into wedges

Heat oil in Dutch oven or large heavy deep skillet. Add ground turkey or chicken pieces to oil, and sprinkle with 1/4 tsp salt. Saute for 4-5 minutes until pink is gone. Add onion, garlic, cumin, coriander, oregano, and cayenne pepper. Saute for 3-4 minutes.  Add 2 cans cannellini beans, water 1/2 tsp salt, 1 can chilis, and broth.  Bring to a boil.

Mash remaining cans of beans and chilis. Use a potato masher, food processor, or blender (I use an immersion blender).  Add to chili, and simmer for 5-6 more minutes.  Serve with a squeeze of lime wedge and a generous sprinkle of chopped cilantro.  If you wish, you may top with a dollop of lean sour cream, but I prefer to eat mine without it.  Serve with flour torillas.

Serves about 6.