MY 10 MINUTE WHITE KIDNEY BEANS - ROSEMARY CHILI MEAL!

I never knew about white kidney beans. I was aware of the red ones (that I dislike); however, not the white. Trader Joe’s name them and sell them. However, when I looked at the can carefully, I notice what was written on the side, to my surprise, they are really Cannellini beans. Anyways, I made them. Oh well!
 
Approximate Prep and Cooking Time: 10 minutes 
Approximate Cost: $11.01 (or $5.50 per serving)
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. Ground turkey 99% lean, @ Trader Joe’s ($2.49)
½ tsp. Angie’s dry seasoning (.15)
1 ½ tsp. Angie’s basting oil (.40)
1 15 oz. can White Kidney Beans ($1.00)
1 ½ c. beef broth (.80)
1 tbsp. dry onions (.35)
1 spring of rosemary (.15)
1 tsp. rinsed salad olives (.20)
1 whole envelope white chili mix ($1.28)
Avocado ($1.25)
2 scoops of cooked rice (optional)
 
Directions

• Season the turkey with ½ tsp. of my dry seasoning and 1 tsp. basting oil. Add ½ tsp. of basting oil to the saucepan and sauté briefly, (the meat will still look a bit pink, don’t worry, it will cook completely later).
• Add the white chili mix envelope and rest of the ingredients, beans, broth, dry onions, the spring of rosemary and the rinsed salad olives.
• Note: The chicken stock should not cover the beans and turkey, unless you like it soupy.
• Cook in medium for about 5 minutes, or less, until the broth is reduced and thickens just a bit.
• Serve with avocado and chopped scallions.
• If you have leftover rice, warm it up and use as a side for the chili. (Totally optional, the chili is more than enough, smile…)

Done!