White Chilli

This is more of a healthy, low-fat, thick, bean and turkey soup than a traditional chili. I like to serve it with Polenta & Almond Muffins and top it off with creme fraiche or sour cream and chopped fresh cilantro (coriander).

Ingredients

• 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 chili 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).

Instructions

1. 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.
2. 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).
3. Add the turkey and break it up into small pieces as it fries. Fry only until it is just cooked with only a little pink left.
4. Add the cumin, oregano, cinnamon and white pepper, fry for about a minute while constantly stirring.
5. Add the beans mixture (and canned chilies if using), mix gently but well and bring then bring to a good simmer.
6. Adjust the heat to keep a good simmer going and cook for 15 to 20 minutes, stirring every five minutes or so.
7. 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