POINTS® Value |  5
Servings | 8
Preparation Time | 18 min
Cooking Time | 250 min
Level of Difficulty | Easy

This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights.


1 sprays cooking spray
2 pound uncooked ground turkey breast
1 large onion(s), chopped
2 medium garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, drained and rinsed
3 Tbsp fresh lime juice
1/4 cup cilantro, fresh, coarsely chopped (plus extra for garnish)

Instructions


1. Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
2. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. (Note: For additional color, top with extra freshly chopped cilantro just before serving.)
3. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.



Notes

If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.