Turkey & White Bean Chili
Servings: 6
Calories: 370kcal
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 1 Sweet Onion (medium, chopped)
- 4 Garlic (cloves, minced)
- 4 cups Chicken Broth
- 2 tsps Cumin (ground)
- 3 Green Chili Pepper (seeds removed, optional)
- 1 lb Turkey Breast, Cooked (roughly chopped)
- 4 cups White Navy Beans (cooked)
- 3/4 cup Cream, Half & Half
- 2 tbsps Arrowroot Powder
- Sea Salt & Black Pepper (to taste)
Instructions
- Heat the oil in a pot over medium-hight heat. Cook the onions and garlic until soft, about five minutes.
- Stir in the broth, cumin, green chilies (optional), turkey, and white beans. Bring to a boil, then lower to a simmer for 10 minutes.
- In a bowl, stir together the arrowroot with a bit of the cream until dissolved. Stir the arrowroot slurry into the pot along with the remaining cream, salt, and pepper. Divide into bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days or freeze if longer.Serving Size
One serving equals approximately two cups of chili.Dairy-Free
Use coconut milk instead of cream.More Flavor
Add oregano, cilantro, or jalapeños.Additional Toppings
Top with avocado slices, green onion, or shredded cheese.No Arrowroot Powder
Use cornstarch or tapioca starch instead.
Nutrition
Serving: 6g | Calories: 370kcal | Carbohydrates: 43g | Protein: 35g | Fat: 7g | Cholesterol: 67mg | Sodium: 728mg | Fiber: 14g | Sugar: 6g | Vitamin A: 392IU | Vitamin C: 59mg | Calcium: 159mg | Iron: 5mg
