Turkey and White Bean Chili
This recipe is from a South Beach Diet coookbook and is suitable for Phase 1. It is also fleishig for those who keep Kosher, and has no gluten products or eggs. 1 large onion, chopped 3 cloves garlic, chopped 3 T. olive oil 3 T. chili powder 3 T. cumin 2 lb turkey breast, hacked in gobbets (cubed) 1 14 oz can tomatoes with chilies 1 28oz can pureed tomatoes 2 C. cooked white beans (I used a combination of blackeyed peas and navy beans) salt and pepper to taste 1. In a large saucepan. saute onion and garlic in olive oil until translucent. 2. Add turkey, chili powder, and cumin. Saute until turkey is no longer pink. 3. Add both cans of tomatoes (undrained). Add beans. Simmer 15 minutes to allow flavors to meld. 4. Season to taste with salt and pepper. Serve with chopped cilantro, or shredded cheddar cheese and sour cream (in which case it makes it not kosher). Serves 8-10.