Smoky Turkey White Chili
Serves 4 to 6
2 tbsp Longo's Extra Virgin Olive Oil
1 onion, chopped
3 cloves garlic, chopped
2 tsp Longo's Chili Powder
1 tsp Longo's Ground Cumin
1 tsp each ground coriander and smoked paprika
1/2 tsp each salt and pepper
1 carton (946mL) Longo's Chicken Broth
3 cups chopped leftover cooked turkey
1 pkg (400g) Longo's Cubed Sweet Potatoes
1 can (540mL) Longo's Cannellini Beans, drained and rinsed
1 cup each cubed red pepper and Longo’s Frozen Corn
1/2 cup crushed Longo's Yellow Corn Tortilla Chips (about 2 cups loosely packed)
Longo’s Sour Cream, additional chips, chopped green onion, diced avocado (for garnish)
- •Heat oil in large pot set over medium heat. Add onion; sauté until golden. Stir in garlic, chili powder, cumin, coriander, paprika, salt and pepper; cook for 1 minute.
- •Stir in broth, turkey, sweet potatoes, beans, red pepper, corn and crushed chips. Bring to a boil.
- •Simmer for 30 minutes or until thickened and sweet potatoes are tender. Serve with garnishes, if desired.
- •Crush tortilla chips in a food processor or in a resealable bag using a rolling pin.
- Protein 32g
- Fibre 8g
- Fat 14g
- Sugar 8g
- Carbs 44g
- Sodium 980mg