I love making this on Sunday and let it simmer all afternoon. The house smells great & the chili tastes even better. Try it with our jalapeno cornbread muffins!
1-14oz. can white cannellini beans, drained and rinsed
1-14oz. can pinto beans, drained and rinsed
2-14oz. cans diced tomatoes, with juices
1 cup chicken stock
1/2 cup cilantro, chopped
salt and pepper to taste
3 scallions, sliced on the diagonal, garnish
1/3 cup shredded reduced-fat cheddar, garnish
Method
In a heavy bottomed pan or Dutch oven, heat canola oil over medium heat. When hot, add onion, bell pepper, jalapeno, ground turkey and spices through cinnamon.
Cook for 8 minutes, until vegetables are tender and turkey is cooked through. Add garlic and cook for 1 minute longer.
Add all beans, tomatoes and chicken stock. Stir to combine and bring to a boil.
Lower heat to low and simmer for 1 hour, stirring occasionally.
After an hour, stir in cilantro and season to taste with salt and pepper.