Turkey Chili
Instructions:
- This spicy potful is made with limas and white beans—just right for a simple Sunday-evening supper. Sprinkle each serving with crushed baked corn chips if you like.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 11â„2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1 can (15 to 16 ounces) Great Northern or small white beans, rinsed and drained
- 1 can (141â„2 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen lima beans
- 1 can (4 to 41â„2 ounces) chopped mild green chiles
- 2 cups bite-size pieces leftover cooked turkey meat (about
- 8 ounces)
- 1 cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice lime wedges (optional)
- In 5-quart Dutch oven, heat olive oil over medium heat until hot. Add onion and cook until tender, about 5 minutes, stirring often. Add garlic and cook 30 seconds. Stir in chili powder, cumin, coriander, salt, and pepper; cook 1 minute longer.
- Meanwhile, in small bowl, mash half of Great Northern beans.
- Add mashed beans and unmashed beans, chicken broth, frozen lima beans, green chiles, and turkey meat to mixture in Dutch oven. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors.
- Remove Dutch oven from heat; stir in cilantro and lime juice. Serve with lime wedges if you like.
- P R E P 20 minutes
- COOK 20 minutes
- MA K E S about 6 cups or 4 main-dish servings