White Bean Turkey Chili

   

Oh boy are we ever having some tumultuous weather here in the UK at the moment.  The temperatures are positively frigid and a lot of our country has been under a "RED" Alert, almost unheard of in this country.  Scotland and the North country has been really hit bad with some people having to spend overnight in their cars actually. (Not a prospect I would enjoy for sure!)  If you don't need to go out, stay home because chances are you won't get very far if you try. Here in Chester, we are very lucky.  We don't really get a lot of snow even when the rest of the country is being hammered.  We've had a tiny bit but nothing untoward . . .  so far.  It is bitterly cold however.

 

We haven't turned our heat off for two days now. Normally in the Winter, we turn it on for a few hours in the morning and a few at night, so to have it on full stop all day and evening is unheard of, but it is just too cold to do otherwise!!  This is the perfect type of weather for staying close to home and canoodling indoors with something hot to keep you warm.  Something like this delicious White Bean Turkey Chili I am showing you today!

 

I have used one turkey tenderloin fillet for this.  You could certainly use ground turkey in its place if you wanted to, but I really like the tender chunks of turkey in this. I am not a huge fan of ground meat per se . . .  that is why you don't see a lot of it on here. Its a texture thing . . . 

 

This is so simple to make and uses only a few store cupboard ingredients . . .  onions, a green chili, some dried herbs and spices, tinned beans, some frozen corn and mushrooms, the turkey of course, and some tinned white cannellini beans.  Oh and some low fat sour cream, although in all truth low far Greek yogurt would also work well.

 

It is very low in fat as well as being very Diabetic friendly!  Its a very healthy bowl of nutrition!  I like to sprinkle it with a bit of low fat cheddar.  (Low low is very good.)  And I add a spoonful of cooked brown rice when I serve it as well.  That makes for a very hearty, yet . . . . nutritious meal.

 

If you are going to eat carbs, make them carbs worth eating!  With the spoonful of brown rice, neither Todd nor I are tempted to have a piece of bread on the side because this fills us up to the brim with tasty goodness!  High in protein and fibre, low in fat and carbs, and very very delicious!!!  This ticks all the boxes! You couldn't ask for better on a cold, cold day!

 

*White BeanTurkey Chili*

Serves 4

Printable Recipe 

 

A low fat white bean turkey chili made from a turkey tenderloin and a few other bits. Delicious!  

spray oil
2 large onion, peeled and finely chopped

5 cloves garlic, peeled and minced

1 green chili, trimmed, deseeded and chopped

2 tsp mild chili powder or to taste

1 bay leaf

1/2 TBS ground cumin

1/2 TBS dried oregano

1 turkey tenderloin fillet (380g/14 ounces)

2 (400g) tins of white cannelini beans, drained and rinsed (2 16-oz tins)

75g of frozen sweet corn (1/2 cup)

a large handful of sliced frozen mushrooms

480ml chicken stock (2 cups)

splash of hot sauce

salt and black pepper to taste

60g low fat sour cream (1/2 cup) 

To serve:

grated low fat cheddar, pickled jalapenos, light sour cream, chopped spring onions (all optional)

 

Trim the tough sinew from the turkey tenderloin if not already done.  You can leave it in if you want, but I like to take it out because I don't like the texture when cooked. (It kind of gets gelatinous. Not a texture I like.) Simply find it and then scrape it out with the edge of a sharp knife.  Cut the turkey into cubes.

Heat a large saucepan over medium heat.  Spray with the oil.  Add the onions, green chili, and garlic, and cook over medium heat for about 5 minutes, until beginning to soften. Add the turkey cubes,and frozen mushrooms, and cook, stirring occasionally until the turkey is no longer pink. Add the chili powder, bay leaf, cumin, oregano, and some seasoning.  Cook for a few minutes until very fragrant. 

Add the chicken stock, a splash of hot sauce, the frozen corn and the beans. Bring to the boil, then reduce to a simmer, cover and then simmer for about 45 minutes, stirring every now and then. Stir in the sour cream and heat for about 5 minutes.  Spoon out into heated soup bowls, and pass the accompaniements at the table.

We only eat brown rice in our house now. It goes really well.  Just a heaped spoonful for each of us. I buy it ready cooked in vacuum pouches. What I really should do is cook up a nice big pot full and freeze it in small quantities. Brown rice is a really healthy option and so delicious!  You might want to make this chili for Saturday night supper this weekend!  Bon Appetit!