This is more of a healthy, low-fat, thick, bean and turkey soup than a traditional chilli. I like to serve it with Polenta & Almond Muffins and top it off with creme fraiche or sour cream and chopped fresh cilantro (coriander).
- 2 x 15oz/400g cans of cannellini beans, rinsed and drained
- 2 x Knorr chicken stock cubes dissolved into 16oz/475ml hot water (or 16oz/475ml chicken stock)
- 1 TBSP olive oil
- 1 medium sized red onion, diced small
- 2 tsp finely diced fresh garlic
- 5oz/140g dice green chilli peppers (canned or fresh)
- 1 1/2 lb/700g ground (minced) turkey
- 2 tsp cumin powder
- 2 tsp dried oregano
- 1/4 tsp cinnamon
- 1/2 tsp ground white pepper
- 1 TBSP fresh chopped cilantro (coriander)
- Creme fraiche or sour cream and chopped fresh cilantro (coriander) to serve (optional).
- Add half the rinsed/drain beans to a blender with the hot stock and blend until smooth. Add the rest of the beans (leave them whole) and set aside until needed.
- Heat a pan over medium heat, then and add the oil, onion and garlic. Fry until the onion just starts to soften, then add the fresh diced chilies and fry for a minute or two longer (NOTE: If you are using canned chilies then wait and add them in with the bean mixture).
- Add the turkey and break it up into small pieces as it frys. Fry only until it is just cooked with only a little pink left.
- Add the cumin, oregano, cinnamon and white pepper, fry for about a minute while constantly stirring.
- Add the beans mixture (and canned chilies if using), mix gently but well and bring then bring to a good simmer.
- Adjust the heat to keep a good simmer going and cook for 15 to 20 minutes, stirring every five minutes or so.
- When the whole beans are soft but still hold their shape, turn off the heat and stir in the chopped coriander.
Makes 4 generous servings – Top with creme fraiche or sour cream & chopped fresh coriander, if you like