- 2 tablespoons minced fresh serrano or jalapeno chilies
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 1 pound ground turkey
- 1 (15 ounce) can small white beans, rinsed and drained
- 1 cup Lucerne Nonfat Milk
- 2 (15 ounce) cans cream-style corn
- Ground California or New Mexico chili
- Salt
- Lime Wedges
- In a 4- to 5-quart nonstick pan over high heat, stir serrano chilies, cumin, onion, and turkey until meat is crumbled and onion is soft (about 8 minutes).
- Add beans, milk, and corn. Cook, stirring, just until hot (1 to 2 minutes).
- Ladle chili into wide bowls. Sprinkle with ground chili and season to taste with salt. Serve with lime wedges to squeeze over portions to taste.