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Source: Fabulous Food Associations

White Turkey Chili

This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.

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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a 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.

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Source: Fabulous Food Associations
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Great for a cold day.
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Black Bean Chili with a Kick
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This chili is easy to make and is a hearty meal.
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