Recipe by Pam Anderson
"Topped with a dollop sour cream and crushed tortilla chips, this bean-filled chili is hearty and satisfying."
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lean ground turkey
1 (14.5 ounce) can
2 (4 ounce) cans
diced green chiles
2 (15 ounce) cans
cannellini beans, drained
minced fresh cilantro
salt and pepper to taste
Really delicious, my whole family loved it! I added 1/2 cup instant rice, another can of beans, and a little more broth. We topped it with sour cream, tortilla chips and a blend of shredded mexican cheeses, yum!
Abandon ship! Abandon ship on the original recipe. It has no taste. Someone should have known better than to post a recipe like that. I had to seriously adulterate the recipe to get something tasty out of if and I am a college student- we usually eat anything. If you don't heed my advice and you've already made it try adding lots of canned diced tomatoes (chili without a tomato base is a preposterous concept, that should have been my first clue) and pepper and chili powder and little cinnamon
A keeper recipe! I used 2 cans of great northern beans and one can of navy beans. I mashed one of the great northern beans. We really enjoyed the recipe! Not only was the recipe fast and easy, but my entire family enjoyed it. This is a recipe I will make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
White Turkey Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 364
** Calories from Fat: 161
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