1 medium onion, finely chopped
1 pound ground turkey
1 jar of green salsa (highly recommend Pace’s Salsa Verde)
1 cup of water or chicken broth (give or take, depending on how thick of a chili you want)
2 cans of white beans
1 tablespoon cumin
In a non-stick soup pot, sauté onion with a little olive oil for about a minute. Add turkey and cumin, cook until cooked through, breaking it apart with a wooden spoon into small chunks. Pour in beans, salsa, water/broth and cook for about 10-15 minutes until bubbly. Enjoy!