White Turkey Chili

This is one of those recipes that you make to your own taste - add or reduce ingredients according to your preferences.

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 pound ground turkey breast (or ground chicken)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
2 cans northern beans or other white beans, rinsed and drained
3 (16 ounce) cans fat-free, reduced sodium chicken broth
1 (4.5 ounce) can diced green chiles
1 cup frozen white shoepeg corn
1 can Ro*tel diced tomatoes with chiles
1 clove garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cloves
Hot sauce to taste

Optional toppings:
Chopped fresh cilantro
Sliced green onions
Reduced fat Colby/Monterrey Jack cheese |
Sour cream

Heat olive oil in non-stick skillet; add onion, celery and bell pepper. Saute until vegetables are tender. Add cooked vegetables to large Dutch oven or stock pot. Add turkey to non-stick skillet along with 1 teaspoon cumin, chili powder and salt. Cover and cook over medium heat 5-10 minutes until white and done (but not browned).

Add cooked turkey to Dutch oven, along with beans and next 8 ingredients (chicken broth through cloves). Simmer uncovered over low heat for about 45 to 60 minutes. Add hot sauce to adjust heat level.

Serve with optional toppings.