Title: White Bean Turkey Chili
Categories: None
Yield: 1 Servings

2 c Chopped onion
1 Yellow bell pepper; chopped
1/2 Jalapeno chili; finely
-chopped
1 ts Minced garlic
1 tb Vegetable oil
3 tb Flour
1 cn (141/2 ounces) chicken broth
1 ts Dried oregano leaves
1 ts Dried cumin
1/2 ts Chili powder
1 cn (15 ounces) Great Northern
-beans, rinsed, drained
2 c Cubed turkey
Salt and pepper to taste
1/4 c Chopped green pepper
1/4 Chopped medium tomato

More LA Times recipes:

Saute onion, yellow bell pepper, jalapeno and garlic in oil in large
saucepan until tender, about 5 minutes. Stir in flour and cook 1 to 2
minutes longer, stirring constantly. Add chicken broth and herbs to
saucepan; heat to boiling. Boil, stirring constantly, until thickened. Stir
in beans and turkey and cook 3 to 4 minutes; season to taste with salt and
pepper. Spoon chili into bowls; top each with 1 tablespoon chopped green
pepper and tomato. Makes 4 servings. Per serving: 262 calories; 9 g fat
(1.9 g saturated fat; 31 percent calories from fat); 28.5 g carbohydrates;
39 mg cholesterol; 1,293 mg sodium.

Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle on
Nov 24, 1997