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Chili Blanc

Makes: 4 servings

Prep 20 mins Cook 20 mins

Ingredients

12 ounces uncooked ground turkey
1 medium onion, chopped
1 ounce can or bottle beer
1/2 cup water
2 - 4 medium fresh jalapeno chile peppers, seeded and finely chopped
2 teaspoons instant chicken bouillon granules
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 15 - 16 ounces cans Great Northern beans or two 15- or 19-oz. cans white kidney beans (cannellini beans), rinsed and drained
1 tablespoon lime juice
Dairy sour cream (optional)
Snipped fresh cilantro or parsley (optional)
Lime wedges (optional)
Chili powder (optional)
Bottled hot pepper sauce (optional)

Directions

1. In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain.

2. Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through.

3. If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings.

Nutrition Facts (Chili Blanc)

Servings Per Recipe 4,
cal. (kcal) 450,
Fat, total (g) 8,
chol. (mg) 67,
sat. fat (g) 2,
carb. (g) 56,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 2,
fiber (g) 12,
sugar (g) 2,
pro. (g) 33,
sodium (mg) 525,
Percent Daily Values are based on a 2,000 calorie diet

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