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Turkey and Cannellini Bean Chili

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. MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

Make with

Progresso Broth

Ingredients

tablespoon olive oil

1 1/4

lb lean (at least 93%) ground turkey

teaspoons ground cumin

cup chopped onion (1 large)

poblano chile, seeded, chopped

cloves garlic, finely chopped

cans (15 oz each) Progresso™ cannellini beans, drained, rinsed

carton (32 oz) Progresso™ chicken broth (4 cups)

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

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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.