Smoky White Bean Chili

Prep time: 5 minutes / Cook time: 9 hours, 20 minutes / Serves: 8 Category: ,

Directions

  1. Pour bean mixture into colander; rinse under cold running water until water runs clear. Transfer to large bowl. Cover bean mixture with cold water; soak at room temperature at least 8 hour or overnight. Drain and rinse.
  2. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook ground turkey 3 to 5 min. until lightly browned. Add spices; cook 1 minute until fragrant. Stir in drained bean mixture, tomatoes and water; bring to a boil. Reduce heat to medium-low.
  3. Simmer, covered, 1 hr. until beans are tender. Remove cover and cook additional 10 to 15 minutes until sauce is thickened.

Tip: Use leftover chili for nachos, chili-dogs, sloppy joes or to top baked potatoes.

Ingredients

  • 1 1/2 cups  dried cannellini or white kidney beans
  • 1/3 cup  chopped sundried tomatoes (not type packed in oil)
  • 2  large ancho chili peppers (dried poblano peppers), chopped
  • 1 tbsp  smoked paprika
  • 2 tsp  each ground cumin, garlic powder andonion powder
  • 3/4 tsp  salt
  • 1/2 tsp  pepper
  • pinch of cayenne pepper
  • 2 tbsp  olive oil
  • 1 1/2 lb  lean ground turkey
  • 3 cans  diced tomatoes
  • 4 cups  water or reduced sodium chicken broth

Nutritional Information

Per serving (1/3 of the recipe):

  • Calories 320
  • Fat 10 g
  • Saturated Fat 1.5 g
  • Carbs 34 g
  • Sugar 4 g
  • Protein 29 g
  • Cholesterol 80 mg
  • Fibre 9 g
  • Sodium 420 mg

 

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