Guest post: black & white turkey chili

Ingredients

• 2 cup chopped celery
• 1 medium onion chopped
• 1/2 cup chopped red bell pepper
• 4 garlic cloves, minced
• 3 cups chopped cooked turkey
• 2 (19-ounce) cans cannellini beans
• 1 can of black beans
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 cup of diced sweet red pepper
• 1 cup frozen whole-kernel corn
• 1 1/2 tea spoons ground cumin
• 1 tea spoon chili powder
• 1/2 tea spoon salt
• 1/4 tea spoon black pepper
• 1 cup skim low-fat milk
• 1/2 cup chopped fresh parsley
• 2 table spoons of Italian seasoning

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Preparation

• Sautéing the onion, celery, bell pepper and sweet pepper as well as the garlic in a pan until tender.
• While that sautéed, drained the beans and rinsed them placed them in the crock pot as well as the chicken broth. Added the diced turkey and then put in the sautéed veggies.
• Add the spices and allowed to simmer on high for about four hours. After four hours,reduce the heat to low and allowed it to continue cooking.
• Three hours later, took out one cup of the beans and broth, placed it in the food processor and added one cup of milk. Add the mixture back in to the crock pot and mixed it in, to thicken and let simmer for about 20 minutes.