5 points<\/p>\n
I like mine spicier, so will add a chopped jalapeno, cleaning out most, but not all of the seeds (the source of the heat)<\/p>\n
1\u00a0tablespoon\u00a0canola oil
2\u00a0cups\u00a0diced yellow onion (about 2 medium)
1 1\/2\u00a0tablespoons\u00a0chili powder
1\u00a0tablespoon\u00a0minced garlic
1 1\/2\u00a0teaspoons\u00a0ground cumin
1\u00a0teaspoon\u00a0dried oregano
3\u00a0(15.8-ounce) cans Great Northern beans, rinsed and drained
4\u00a0cups\u00a0fat-free, less-sodium chicken broth
3\u00a0cups\u00a0chopped cooked turkey
1\/2\u00a0cup\u00a0diced seeded plum tomato (about 1)
1\/3\u00a0cup\u00a0chopped fresh cilantro
2\u00a0tablespoons\u00a0fresh lime juice
1\/2\u00a0teaspoon\u00a0salt
1\/2\u00a0teaspoon\u00a0freshly ground black pepper
8\u00a0lime wedges (optional) <\/p>\n
Heat oil in a large Dutch oven over medium-high heat. Add onion; saut\u00e9 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; saut\u00e9 for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.<\/p>\n
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.<\/p>\n
Yield: 8 servings (serving size: about 1 cup)<\/p>\n
5 points I like mine spicier, so will add a chopped jalapeno, cleaning out most, but not all of the seeds (the source of the heat) 1\u00a0tablespoon\u00a0canola oil 2\u00a0cups\u00a0diced yellow onion (about 2 medium) 1 1\/2\u00a0tablespoons\u00a0chili powder 1\u00a0tablespoon\u00a0minced garlic 1 1\/2\u00a0teaspoons\u00a0ground cumin 1\u00a0teaspoon\u00a0dried oregano 3\u00a0(15.8-ounce) cans Great Northern beans, rinsed and drained 4\u00a0cups\u00a0fat-free, less-sodium chicken … <\/p>\n