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Name: Turkey and White Bean Chili
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pounds Ground turkey; Salt and freshly ground pepper; 3 tablespoon Canola Oil divided; 2 tablespoon Olive oil; 1 2/5 cup Semolina flour; 3 cups Chicken stock divided; 1 pound Tomatillos husked, cored, and quartered; 2 Jalapeno peppers stemmed seeded and chopped; 1 can Chipotle chiles drained; adobo sauce reserved; 2 tablespoon Ground cumin; 1 teaspoon Mexican oregano; 1 1/2 cups Sofrito; 2 cans Small white beans rinsed well

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INGREDIENTS

1 1/2 pounds Ground turkey
Salt and freshly ground pepper
3 tablespoon Canola Oil ; divided
2 tablespoon Olive oil
1 2/5 cup Semolina flour
3 cups Chicken stock ; divided
1 pound Tomatillos ; husked, cored, and quartered
2 Jalapeno peppers ; stemmed seeded and chopped
1 can Chipotle chiles ; drained; adobo sauce reserved
2 tablespoon Ground cumin
1 teaspoon Mexican oregano
1 1/2 cups Sofrito
2 cans Small white beans ; rinsed well

Servings

INSTRUCTIONS

In a pot over medium-low heat, warm remaining canola oil. Add tomatillos, jalapenos, chipotles (with a little of the adobo sauce), cumin, oregano and sofrito, and gently cook until tender, about 10 minutes.

In a blender or using an immersion blender, puree the pepper mixture with 1 cup chicken stock.

Return the pepper puree to the pot over medium-loe heat, and add turkey mixture. Stir to combine, add the beans, remaining chicken stock, and 1 cup water, and simmer for 30 minutes.

NOTES

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Turkey and White Bean Chili

1 1/2 pounds Ground turkey 
  Salt and freshly ground pepper 
3 tablespoon Canola Oil divided
2 tablespoon Olive oil 
1 2/5 cup Semolina flour 
3 cups Chicken stock divided
1 pound Tomatillos husked, cored, and quartered
2  Jalapeno peppers stemmed seeded and chopped
1 can Chipotle chiles drained; adobo sauce reserved
2 tablespoon Ground cumin 
1 teaspoon Mexican oregano 
1 1/2 cups Sofrito 
2 cans Small white beans rinsed well

In a medium bowl, season turkey with salt and pepper. In a pan over medium-high heat, warm 2 tablespoons canola oil. Add turkey, and cook until brown. Add olive oil and semolina and cook, stirring constantly, until it is smooth and thick. Continue cooking for about 2 minutes (but do not Brown the roux), and slowly add 1 cup chicken stock. Stir until no lumps remain and set aside.
In a pot over medium-low heat, warm remaining canola oil. Add tomatillos, jalapenos, chipotles (with a little of the adobo sauce), cumin, oregano and sofrito, and gently cook until tender, about 10 minutes.
In a blender or using an immersion blender, puree the pepper mixture with 1 cup chicken stock.
Return the pepper puree to the pot over medium-loe heat, and add turkey mixture. Stir to combine, add the beans, remaining chicken stock, and 1 cup water, and simmer for 30 minutes.

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Nutrition

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Serving Size: 1 Serving (549g)
Recipe Makes: 6 Servings

Calories: 646
Calories from Fat: 257 (40%)

Amt Per Serving		% DV

	Total Fat 28.6g	38 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 5g
Cholesterol 64.8mg		20 %
Sodium 5386.3mg		186 %
Potassium 1306.7mg		34 %
Total Carbohydrate 49.3g		14 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 44.6g
Protein 46.2g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 646

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