Turkey and White Bean Chili


1 Tablespoon oil (canola oil or some other light oil)

1 lb. ground turkey

1/2 Large yellow onion

2 cloves garlic

2- 15 oz. cans white beans (cannellini beans)

1- 15 oz. can garbanzo beans

2- 4 oz cans diced mild green chile

1 3/4 c chicken stock

1/4 c heavy cream

1 teaspoon cumin powder

1 teaspoon salt


Chop half an onion into a medium dice. Using a garlic press mince two cloves of garlic. In a medium sized stock pot heat 1 Tablespoon oil over medium heat. Add the ground turkey and cook until no longer pink. Use a wooden spoon to break up the meat into small pieces. Add the onion and garlic and continue cooking on medium to soften the onion. Open the cans of beans and green chiles. Drain one can of the cannellini beans, the garbanzo beans and the chiles.  Add the drained beans and chiles to the turkey and onions. Empty the 2nd can of cannellini beans and the liquid into a food processor or blender and lend until a smooth paste forms. Add the paste to the chili along with 1 3/4 cups of chicken stock, 1 teaspoon of cumin and 1 teaspoon of salt. Heat over medium for 20 minutes, stirring occasionally. Add 1/4 cup heavy cream, stir and taste. Adjust salt if needed.  Serve with cheese, sour cream, chips, avocado, cilantro.