Warm and satisfying, this chili is a lighter version of its traditional cousin and made with turkey and white beans.
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.
All you need for the basic dough is yogurt and self-rising flour. From there, you can add any toppings that you wish like sesame seeds, poppy seeds, garlic and onion. After the bagels are done, smear some cream cheese or load it up to make a delicious sandwich. The possibilities are endless!