Ingredients for Summer Harvest White Chili
- Dark Turkey Meat
- Low Sodium Chicken Broth
- Dark Red Kidney Beans
- 1 zucchini, chopped
- Carrot
- Mushroom
- Israeli Couscous
- 2 cups fresh corn kernels (or 1 (15 ounce) can of corn, drained)
- Bermuda Onion
- Garlic Powder
- Fine Sea Salt
- 1 teaspoon chili powder
- Paprika
- Crushed Red Pepper Flakes
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How to Make Summer Harvest White Chili
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
- Add 1 pound of ground dark turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Stir in 1 (15-ounce) can of white beans, rinsed and drained, 1 (15-ounce) can of corn, drained (or 2 cups of fresh corn kernels cut from the cob), 1 (14.5-ounce) can diced tomatoes, undrained, 1 red bell pepper, chopped, 1 zucchini, chopped, 1 jalapeno pepper, seeded and minced (optional), 4 cups of chicken broth, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the vegetables are tender.
- Taste and adjust seasonings as needed. Garnish with fresh cilantro or sour cream before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
46g
Fat
21g
Carbs
24g
