White Bean Turkey Chili

It is that time of year again; football, color changes and yes.... cold! This past week in Denver we had our first snowfall and I was craving a warm, filling and comforting soup.  This chili has been a staple for the last couple of years, being a little different from your standard chili. I have made a couple little adjustments to Martha's recipe, enjoy!

Prep: 20 min, Total time: 35 min, Servings: 4

Ingredients:
2 tablespoons olive oil
1 onion finely chopped
3 stalks celery chopped
2 jalapenos, seeds removed and finely chopped
4 garlic cloves
4 teaspoons dried oregano
2 teaspoons cumin
Coarse salt and ground pepper
1.25 lbs of ground turkey (7 percent fat)
4 cans cannellini beans (15.5oz) rinsed and drained
Garnishes: cilantro, cheese, sour cream (or greek yogurt), lime wedges

1. In a medium pot, heat oil over medium heat. Add onion, jalapenos, celery, garlic, oregano and cumin. Season with salt and pepper. Stir occasionally until vegetables are softened, approx. 3-4 min.

2. Add turkey and cook for 2-3 minutes breaking up with a spoon until no longer pink. Add beans and 3 cups of water (or chicken broth). Bring to a boil and mean while smash beans agains the side of the pot to release the starch. Reduce heat to medium and cook for 5-10 minutes until thickened.

3. Season with salt and pepper and garnish as desired.

**Mashing the beans during the cooking gives you the texture of a slow cooked sauce in a shorter amount of time. Serve with jalapeno corn bread :)