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White Chili

White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
6 ServingsPrep: 15 min. Cook: 70 min.

Ingredients

  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 2-1/2 teaspoons ground cumin
  • 1/2 pound ground turkey
  • 1 pound uncooked boneless skinless turkey breast, cubed
  • 3 cups chicken broth
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried savory
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Shredded Monterey Jack cheese, optional

Directions

  • In a 2-qt. saucepan, saute onion and garlic in oil for 5 minutes or
  • until tender. Stir in cumin; cook for 5 minutes. Add turkey; cook
  • over medium heat until no longer pink. Add broth, beans, jalapeno,
  • marjoram and savory; bring to a boil. Reduce heat; cover and simmer
  • for 45 minutes, stirring occasionally.
  • Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir
  • into chili. Bring to a boil; cook and stir for 2 minutes. Serve
  • topped with cheese if desired. Yield: 6 servings.
© Taste of Home 2013

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White Chili (continued)

Nutrition Facts: 1 serving (1 cup) equals 288 calories, 12 g fat (2 g saturated fat), 73 mg cholesterol, 635 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein.
© Taste of Home 2013