 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Lauri Pobanz combines white corn, great northern beans and leftover turkey to prepare this steaming chili. I appreciate how fast it is to make- and that my husband and our four children like it, notes the Lincoln, Nebraska cook. I often bake a pan of corn bread to go with it. Ingredients:
1/3 cup chopped onion |
1 celery rib, chopped |
1-1/2 teaspoons canola oil |
1-3/4 cups chicken or turkey broth |
2 cups cubed cooked turkey |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (7 ounces) white or shoepeg corn, drained |
2 tablespoons chopped green chilies |
1 teaspoon ground cumin |
1/2 teaspoon salt |
shredded monterey jack cheese |
Directions:
1. In a large saucepan, saute onion and celery in oil until tender. Stir in the broth, turkey, beans, corn, chilies, cumin and salt. Bring to a boil. Reduce heat,; cover and simmer for 15-20 minutes. Garnish with cheese. Yield: 5 servings.
|
|