White Turkey Chili



1-1/2 c onions, coarsely chopped

2 Cloves garlic, minced

1 tbsp olive oil

1 jalapeno pepper, minced

1 4-oz Can chopped mild green chilies

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1/4 tsp salt

1 c reduced-sodium chicken bouillon

1 19-oz Can white kidney beans (cannellini), drained and rinsed

2 c COOKED TURKEY, cut into 1/2-inch cubes

1/4 c fresh cilantro, coarsely chopped

1/2 c reduced-fat Monterey Jack cheese, grated



In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute.

Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.

To serve, ladle into bowls and top with 2 tablespoons cheese.

Nutrition Facts

323 Total Calories

10 g Total Fat

28 % Daily Total Fat

65 g Cholesterol

798 mg Sodium

23 g Total Carbohydrates

34 g Protein