Dutch Oven Turkey Chili And Rice Recipe

Ingredients

1 tsp canola oil

⅓ cup onion, chopped

1 clove garlic, minced

3 cups water

1 can fat-free chicken broth, (14.5 oz)

⅔ cup rice, cooked

2 cans green chiles, (4.5 oz per can), diced

2 tsp chili powder

1 tsp cumin

2 cups turkey, cooked, chopped

2 cans reduced-sodium white beans, (16 oz per can), rinsed, drained

1 dash hot sauce, to taste

1 pkg reduced-fat sour cream, (500 ml)

1 pkg Monterey Jack cheese, (8 oz)

Heat oil in your Dutch oven for a few minutes.

Add in the onion and garlic and continue to cook for 3 minutes.

Mix in the water, broth, rice, chiles, chili powder and cumin and bring to a boil.

Reduce the heat, cover and let cook for 10 minutes.

Pour in the turkey and beans and continue to cook for 5 minutes.

Add in your hot sauce to taste.

Serve with the sour cream and cheese over top!