1 tablespoon canola oil
1 1/2 cups chopped onion
2 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth (or vegetable broth)–reserve 1/4 cup for later
4 cups diced cooked skinless turkey, or chicken
2 tablespoons cider vinegar
1 tablespoon cornmeal or masa harina (optional)
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. In a small bowl, mix cornmeal with 1/4 cup water or broth and set aside. Stir in beans, broth and cornmeal mixture; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.
Per serving: 453 calories; 6 g fat ( 2 g sat , 2 g mono ); 68 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 44 g protein; 9 g fiber; 213 mg sodium; 965 mg potassium.
Recipe provided by Leia Barrett, Groveland Elementary School