White Bean Chili

1/2  pound lean ground turkey (or turkey pieces)

½ C chopped onion

1 garlic clove, minced (I used 1/4 tsp garlic powder)

3 ¼ C water

2 cans (15 oz.) great northern or cannellini beans, rinsed and drained

1 (4 oz.) diced green chilies

2 tsp. instant chicken bouillon granules (I used two little wrapped squares)

1 tsp. ground cumin

¼ tsp. black pepper

2 Tbs. flour

1. In large saucepan, cook turkey, onion and garlic until turkey is no longer pink. (or sautée the onion and garlic and turkey pieces.)

2. Stir in 3 cups of the water, beans, undrained chilies, bouillon, cumin, and pepper. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. For a spicier chili, you can add a shake of ground hot red pepper.

3. In a small bowl or shaker, mix together the remaining ¼ cup water and the flour. When chili is ready, add flour mixture and cook for 1 minute more to thicken. Serve.

This is great served with tortilla chips and sour cream!


Note: To make this out of food storage items, just used canned turkey and dried onions.