Turkey & White Bean Chili

This soup is cozy, slightly spicy and easy enough to make on a weeknight.

Plus, it's got beans. My husband is on a mission to eat more legumes, much to the horror of my children.

One of my boys did taste this chili and said it was pretty good. But he still cooked himself mac & cheese instead.

Fine by me. The turkey and lime in this dish are super tasty, so I'm enjoying the leftovers.

Mangia! Mangia!
Andrea

Turkey & White Bean Chili

1 tablespoon vegetable oil
2 cups diced yellow onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
3 cans cannellini beans, rinsed and drained
4 cups vegetable or chicken broth
1/3 cup fresh cilantro or flat leaf parsley, chopped
3 cups chopped cooked turkey
1 cup halved grape tomatoes
2 tablespoons fresh lime juice (juice from 1 medium/large lime)
Salt & pepper to taste

Heat oil in a Dutch oven on medium-high heat. Add onion and cook, stirring often, until translucent, 8-10 minutes.

Add garlic, chili powder, cumin, oregano. Stir and cook until fragrant (about 30 seconds.) Add beans and stir. Then add broth and bring to a simmer. Cook uncovered for 20 minutes

Remove 2 cups of the bean mixture and puree in a blender or food processor. Return bean soup to pot and add turkey. Cook until heated through.

Add tomato, lime juice, salt and pepper. Stir and cook 5 minutes more. Dish up into bowls and top with more cilantro and lime wedges, if desired.