Warm and satisfying, this chili is a lighter version of its traditional cousin and made with turkey and white beans.
- Chef’s knife
- Large saucepan
- Cutting board
- Measuring cups and spoons
- 3 Tbsp (45 mL) butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp (15 mL) Tex-Mex seasoning
- 3 Tbsp (45 mL) all-purpose flour
- 1 lb (500 g) sweet potato, peeled and cubed (1 large or 2 small)
- 2 cups (500 mL) milk
- 1 1/2 cups (375 mL) chicken broth
- 1 can (540 mL) cannellini beans (white kidney beans), drained and rinsed
- 2 cups (500 mL) shredded cooked turkey
- 1/4 cup (60 mL) shredded white cheddar cheese
- 1 green onion, thinly sliced
- Melt butter in large saucepan set over medium heat; cook onion, garlic, celery and carrot for about 5 minutes or until beginning to soften. Add jalapeño and Tex-Mex seasoning; cook for about 1 minute or until fragrant. Sprinkle flour over top; cook, stirring, for 1 minute.
- Add sweet potato, milk and broth; bring to boil. Reduce heat and simmer for about 5 minutes or until potatoes are almost tender.
- Stir in beans and turkey; simmer for 5 to 8 minutes or until potatoes are tender and turkey and beans are heated through.
- Garnish with cheddar cheese and green onion.
Tip: Jalapeño peppers can vary in intensity. Test peppers by slicing a small bit from the end and tasting it. Vary the number of peppers in the dish (from 1 to 2) depending on the desired level of heat.
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