White Bean Chili with Turkey
4 servings
- 4 C diced cooked turkey
- 1 large onion, peeled & diced
- 2 poblano peppers, seeded & diced
- 4 cloves garlic, peeled and sliced
- ¼ C olive oil
- 2 15-oz cans white beans (cannellini, navy, or great northern), drained
- 1 cup of corn
- 4 C chicken broth
- 1 Tb oregano
- 1 Tb cumin
- 1 Tb chili powder
- ½ bunch cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
In a soup pot, sauté the onion, peppers, and garlic in the olive over medium high heat until just tender, about 6 minutes.
Add the spices and toss to coat the vegetables. Add the broth, corn, and beans, and simmer about 20 minutes.
Add the turkey and simmer an additional five minutes.
