Still determined to save more money, eat out less often, be healthier and cook more at home in 2012? Accomplish all of these New Year's resolutions at once with this simple turkey and white bean chili recipe from Martha Stewart. I tried making it twice last year and both times it turned out wonderfully. Letting the chili simmer for an hour instead of the recommended 15-20 minutes results in a thicker, leaner chili (all the fat floats to the top and you can keep skimming it off). Oh, and if you double the recipe you can freeze the leftovers for easy-to-reheat lunches.
- 2 tablespoons canola oil
- 1 pound ground turkey
- Coarse salt and ground pepper
- 1 large onion, chopped
- 2 jalapenos, diced (seeded for milder taste)
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 2 cans (19 ounces each) cannellini beans, drained and rinsed
- 2 cans (14.5 ounces each) reduced sodium chicken broth [I substituted homemade chicken stock instead]
- 1 cup water
- Sour cream, cilantro, and radishes (for garnish) [I used grated cheddar instead]
- In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
- Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
- Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
- Garnish with sour cream, cilantro, and radishes, if desired.
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