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Nutrition Facts
Serving Size 481 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 810 mg 34%
Total Carbohydrate 27 g 9%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 38 g
Vitamin A 20% • Iron 15%
Vitamin C 45% • Calcium 15%
*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 Turkey Chili with Kale and Cannellini Beans

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp canola oil
2 Lb ground turkey
1 large sweet onions, about 2 cups, very finely diced
1 medium poblano peppers, about 1 cup, stemmed, seeded and finely chopped
3 cup(s) chicken broth, divided use
1 Tbsp fresh garlic clove, finely minced
8 Oz neufchatel cheese
2 Tsp ground cumin
2 1/2 cup(s) red kale, about 1 small bunch, washed well & very finely chopped
1 cup(s) green chile tomatillo salsa
15 Oz cannellini beans, drained and rinsed
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Instructions

1
Heat a large skillet over medium-high heat. Add oil and turkey, and cook and stir until turkey begins to break apart and looks whitish.
2
Add onions and poblano then stir and cook for 8 to 10 minutes or until onions start to soften. Add half of chicken broth to deglaze pan as meat starts to stick to bottom of pan.
3
Reduce heat to medium then add garlic, Neufchatel cheese, cumin, kale, green chile salsa, cannellini beans and remaining chicken stock. Stir to combine and bring back to a simmer.
4
Cook for 4 to 6 minutes, or until kale starts to soften. Add salt and pepper to taste and serve.
5
Chef's Note: Garnish with cubed avocado and fresh cilantro if desired.
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