Hearty bowls of food make my belly happy. It makes me feel all giddy inside when the whole meal can be put into a bowl and just spooned up into big bites. I especially love when these bowls have a warm, satisfying broth component. For all of these reasons, this White Bean Turkey Chili is an all-around crowd-pleasure. Plus, you get to top it off with a big glob of cheese! And who doesn’t love cheese?!
White Bean Lean Turkey Chili slow-cooked in a clear Chicken Broth with Carrots, Celery, and Onion. Topped with Shredded Fat-Free Cheddar Cheese and fresh Cilantro.
- 1lb. 99% Lean Ground Turkey
- 1 1/2 cup Cannellini White Beans
- 7 sprig Cilantro
- 3 large (7-1/4″ to 8-1/2″ long) Carrots
- 3 stalk, medium (7-1/2″ – 8″ long) Celery
- 1 large Onions
- 6 cups Low Sodium Organic Chicken Broth
- 1 tbsp Black Pepper
- 1/4 cup Parsley
- 3 cloves Garlic
- 3 tsp Chili Powder
- 2 tsp Cumin
- 1 1/4 cup Kraft Natural Shredded Fat Free Cheddar Cheese
In a crock-pot on the high-heat setting, add ground turkey in with all spices and seasonings as well as all diced vegetables.
Mix all ingredients together, cover, and let cook on high for one hour.
After the hour, add in the chicken broth and cannelloni beans, mixing all ingredients again, recover, and let cook on low heat setting for an additional three hours.
At this time the vegetables should be soft, if not, turn back up to high heat and continue cooking until all ingredients are softened.
Once finished, portion out and top with Shredded Fat-Free Cheddar cheese and some Cilantro leaves.
per 1 serving size (Recipe makes 5 servings)
Amount Per Serving
Calories from Fat 15
Total Fat 1.64
Saturated Fat 0.47
Polyunsaturated Fat 0.14
Monounsaturated Fat 0.16
Total Carbohydrate 24.53
Dietary Fiber 8.54
Vitamin A 165.85%
Vitamin C 16.65%