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Nutrition Facts
Serving Size 505 g
(Approx. 8 Servings)
Amount Per Serving
Calories 740 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1130 mg 47%
Total Carbohydrate 109 g 36%
Dietary Fiber 40 g 160%
Sugars 5 g
Protein 52 g
Vitamin A 10% • Iron 15%
Vitamin C 35% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

White Chili

Prep Time
10 minutes
Cook Time
1 h 10 m
Total Time
1 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb ground turkey, 93% lean
32 Oz navy beans, undrained
21 Oz chicken broth
10 1/2 Oz water
1 large white onion, chopped
10 peeled garlic, crushed
14 Oz diced green chilies
1 Tsp ground cumin
1 Tsp oregano
1/2 Tsp iodized salt
1/2 Tsp black pepper
1/4 Tsp cayenne pepper
14 Oz H-E-B Restaurant Style Tortilla Chips
8 Oz 2% shredded colby jack cheese
12 Oz pico de gallo, medium
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Instructions

1
Preheat a non-stick skillet.
2
Sauté ground turkey over medium heat until no longer pink.
3
Combine beans, broth, water, onion, garlic, chilies, cumin, oregano, salt, pepper and cayenne pepper in a stock pot.
4
Heat until boiling; add turkey.
5
Reduce heat to Low; simmer uncovered, stirring occasionally for 1 hour.
6
Serve chili over broken tortilla chips in a bowl.
7
Top with cheese and a spoonful of pico de gallo.

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