Tuesday, January 10, 2012

#66 White Turkey and Sausage Chile

White Turkey and Sausage Chili
Total Time - 40 minutes



White Turkey and Sausage Chili
2 cups cooked turkey breast, coarsely chopped or two drained cans of white chicken
12 oz Italian chicken sausage (3 links), casing removed or Turkey Sausage
2 small onions, coarsely chopped
2 poblano peppers, coarsely chopped
1 cup shredded Cheddar cheese
2 (16-oz) cans navy beans, drained
1 (14.5-oz) can reduced-sodium chicken broth
1 teaspoon ground cumin
1 cup whole milk
1 tablespoon canola oil or olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
If you use Turkey sausage add the following spices:
1 teaspoon of fennel seeds
1 teaspoon of dried basil and oregano or 1 teaspoon of italian dry seasoning.

  • Chop turkey, onions, and peppers.
  1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add peppers and onions; cook and stir 2–3 minutes or until tender.
  2. Reduce heat to medium. Remove casing from sausage and add sausage to pan (wash hands); cook 5–6 minutes, stirring to crumble meat, or until sausage is brown and no pink remains.
  3. Stir in cumin, chili powder, oregano, pepper, then beans and broth and bring to a boil. Reduce heat to low; cook and stir 10–12 minutes or until thickened.
  4. Stir in turkey and milk; cook 2–3 minutes to blend flavors. Top with cheese and serve.

CALORIES (per 1/4 recipe) 550kcal; FAT 19g; CHOL 125mg; SODIUM 1840mg; CARB 43g; FIBER 9g; PROTEIN 52g; VIT A 25%; VIT C 240%; CALC 30%; IRON 30%

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