Hearty Healthy Chili

One thing about gluten-free eating is that you frequently have to modify recipes.  And it's a pleasure to find one that doesn't even need changing.  The following is one I found in Family Circle magazine, and although the ingredients don't need to be modified, the cooking instructions did.  Plus, I added a couple other ingredients I thought were necessary.  Next time I make it I think I will add another jalapeno - I like things spicy!  Hope you enjoy it!

Turkey & White Bean Chili

Ingredients:

1 Tb. olive oil

2 cans (15.5 oz. each) Great Northern beans, drained and rinsed

1 pkg. (20.8 oz.) lean ground turkey

2 jalapenos, seeded and chopped

2 green bell peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1 large onion, chopped

4 garlic cloves, minced

2 1/2 tsp. cumin

3/4 tsp. ground coriander

2 c. GF chicken broth

3 Tb. fresh lime juice

1/4 c. chopped cilantro

1/2 tsp. salt

4 green onions, thinly sliced

Directions:  Set aside 1 cup of beans.  Heat a large pot on med-high and add olive oil.  Break up ground turkey into pot and cook until lightly browned.  Add onion, peppers and garlic and stir occasionally, cook for 5 min.  Add beans, 2 tsp. cumin, 1/2 tsp. coriander and chicken broth.  Stir to combine.  Place lid on pot and reduce heat to simmer.  Cook 1 hour.  Mash the reserved beans and add to the pot.  Also add 1/2 tsp. cumin, 1/4 tsp. coriander, lime juice, cilantro and salt.  Sprinkle with green onions and serve immediately.  Add a dollop of sour cream if desired (optional).