Description
This White Bean Turkey Chili is a delicious, creamy chili recipe made with lean ground turkey, canned white beans, aromatic onions and garlic, and a blend of warming spices, all simmered to perfection. It’s a comforting, hearty dish without using any tomatoes, perfect for a flavorful and protein-packed meal.
Ingredients
Scale
Main Ingredients
- Olive oil spray
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 pounds 93% lean ground turkey
- 1 (4.5 ounce) can diced green chilies
- 1/2 teaspoon kosher salt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder (adjust to taste)
- 1/2 to 2 teaspoons crushed red pepper flakes (adjust to taste)
- 1 bay leaf
- 4 (15.5 ounce) cans cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
Toppings
- 1/2 cup reduced-fat sour cream or Greek yogurt
- Shredded Monterey Jack or Pepper Jack cheese
- Diced avocado
- Chopped cilantro
- Sliced jalapeno
- Chopped scallions
- Greek yogurt or sour cream (for serving)
Instructions
- Prepare the base: Heat a large heavy pot or Dutch oven over medium flame. When the pot is hot, spray it with olive oil spray to coat the bottom.
- Sauté aromatics: Add the chopped onions and garlic to the pot and sauté them until they become soft and translucent, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot. Break it up with a spoon and cook until the meat is fully cooked through and no longer pink, about 5 minutes.
- Add spices and chilies: Stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook this mixture for about 2 minutes to allow the spices to become fragrant.
- Blend some beans: Pour one can of the rinsed white beans into a blender along with 1 cup of chicken broth. Blend until smooth.
- Add beans and broth: Add the pureed beans, the remaining 3 cans of whole beans, the remaining 1 cup of chicken broth, and the bay leaf to the pot. Bring everything to a boil.
- Simmer: Cover the pot and reduce the heat to a simmer. Let it cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors meld beautifully.
- Finish the chili: Stir in the reduced-fat sour cream or Greek yogurt. Cook for another 4 to 5 minutes, then check the seasoning and adjust salt or spices to taste.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, diced avocado, cilantro, sliced jalapeno, chopped scallions, and an extra dollop of Greek yogurt or sour cream.
Notes
- This chili is creamy and rich despite being tomato-free, showcasing the flavor of white beans and ground turkey.
- Adjust the crushed red pepper flakes to control the heat level according to your preference.
- For alternative cooking methods, use a slow cooker or Instant Pot by adjusting broth quantities and cooking times as described.
- The recipe yields about 12 servings, perfect for feeding a crowd or meal prepping.
Nutrition
- Serving Size: 1 cup
- Calories: 307 kcal
- Sugar: 2 g
- Sodium: 835 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 88 mg
