Turkey and White Bean Chili

We love chili made with ground turkey (or even chicken); it is much lighter—and more healthful—than beef versions but just as flavorful.

1 tablespoon olive oil

1 medium onion, chopped

1 pound ground turkey

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons fresh thyme leaves

2 cans (15 to 19 ounces each) Great Northern beans, rinsed and drained

1 can (4 to 41⁄2 ounces) chopped mild green chiles, not drained

1 can (141⁄2 ounces) chicken broth or

13⁄4 cups Chicken Broth

2 small ripe tomatoes (about 4 ounces each), coarsely chopped

1 lime, cut into wedges

• In nonstick 12-inch skillet, heat oil over mediumhigh heat. Add onion and cook, stirring frequently, until tender and golden, about 5 minutes. Add turkey and cook, breaking up turkey with side of spoon, until it loses its pink color throughout, about 5 minutes. Stir in coriander, cumin, and thyme; cook, stirring frequently, 1 minute.
• Meanwhile, in small bowl, mash half of beans.
• Stir mashed beans, remaining whole beans, chiles with their liquid, and broth into turkey mixture; heat to boiling over medium-high heat. Boil until chili has thickened slightly, about 1 minute. Stir in tomatoes. Serve with lime wedges.

Makes 4 main-dish servings.

Prep: 5 minutes

Cook: 15 minutes