Turkey & White Bean Chili
Ingredients
2 tsps Extra Virgin Olive Oil
1 Sweet Onion (medium, chopped)
4 Garlic (cloves, minced)
4 cups Chicken Broth
2 tsps Cumin (ground)
3 Green Chili Pepper (seeds removed, optional)
1 lb Turkey Breast, Cooked (roughly chopped)
4 cups White Navy Beans (cooked)
3/4 cup Cream, Half & Half
2 tbsps Arrowroot Powder
Sea Salt & Black Pepper (to taste)
Directions
Heat the oil in a pot over medium-hight heat. Cook the onions and garlic until soft, about five minutes.
Stir in the broth, cumin, green chilies (optional), turkey, and white beans. Bring to a boil, then lower to a simmer for 10 minutes.
In a bowl, stir together the arrowroot with a bit of the cream until dissolved. Stir the arrowroot slurry into the pot along with the remaining cream, salt, and pepper. Divide into bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days or freeze if longer.
Serving Size: One serving equals approximately two cups of chili.
Dairy-Free: Use coconut milk instead of cream.
More Flavor: Add oregano, cilantro, or jalapeños.
Additional Toppings: Top with avocado slices, green onion, or shredded cheese.
No Arrowroot Powder: Use cornstarch or tapioca starch instead.
Nutrition Facts
Makes 6 Servings
Nutrients per serving: Calories: 377 | Protein: 35 grams | Fiber: 14 grams | Carbohydrates: 43 grams | Fat: 8 grams | Sugar: 6 grams
