Turkey and Cannellini Bean Chili

Name: Turkey and Cannellini Bean Chili
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 1/4 lb lean (at least 93%) ground turkey; 2 teaspoons ground cumin; 1 cup chopped onion (1 large); 1 poblano chile, seeded, chopped; 2 cloves garlic, finely chopped; 2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed; 1 carton (32 oz) Progresso™ chicken broth (4 cups); 2 cans (4.5 oz each) Old El Paso™ chopped green chiles; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; Sour cream, if desired; Chopped fresh cilantro, if desired

2 Ratings

1 Reviews

0 Questions

Prep 25 min
Total 45 min
Servings 6

For a leaner take on chili, use ground turkey in place of ground beef, and combine with cannellini beans and green chiles for extra flavor.

By Betty Crocker Kitchens

Updated January 23, 2015

Make With

Progresso Broth

Ingredients

1 tablespoon olive oil
1 1/4 lb lean (at least 93%) ground turkey
2 teaspoons ground cumin
1 cup chopped onion (1 large)
1 poblano chile, seeded, chopped
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps

1

In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey and cumin in oil 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Remove turkey; set aside.
2

Add onion and poblano chile to Dutch oven; cook over medium heat 5 minutes, stirring occasionally, until tender. Add garlic; cook 30 seconds.
3

Mash 1 can of the beans with potato masher; add mashed beans and remaining can of beans to Dutch oven. Stir in turkey, broth, green chiles, salt and pepper. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until slightly thickened. Garnish individual servings with sour cream and cilantro.