White Bean Turkey Chili
This delicious, creamy chili is made with canned white beans, ground turkey, aromatics and spices.
Ingredients
- Olive oil spray
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1½ pounds 93% lean ground turkey
- 3 (4-ounce) cans diced green chilis
- ¼ teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder, to your taste
- ¼ to 1 teaspoon crushed red pepper flakes, to your taste
- ½ bay leaf
- 2 (15.5-ounce) cans of cannellini or navy beans, drained and rinsed
- 1 cup chicken broth
- ¼ cup reduced-fat sour cream or Greek yogurt
- Optional Toppings:
- Shredded Monterey jack or pepper jack cheese
- Diced avocado
- Cilantro leaves
- Sliced jalapeño
- Greek yogurt or sour cream
Instructions
- Heat a large heavy pot or Dutch oven over medium heat. When hot, spray with oil. Add onions and garlic; sauté until soft, about 4 to 5 minutes.
- Add turkey meat, breaking it up with a wooden spoon while cooking; cook until meat is white and cooked through, about 5 minutes.
- Add diced green chilies, salt, cumin, oregano, chili powder and red pepper flakes; cook for 2 minutes. Purée 1 can of beans in a blender with ½ cup broth. Add purée, second can of beans, broth and bay leaf to the turkey meat; bring to a boil.
- Cover and reduce heat to a simmer; cook about 30–35 minutes, or until thickened and flavors have melded. Stir the chili occasionally while cooking.
- Stir in sour cream or yogurt and cook 4–5 minutes. Adjust seasonings and salt to taste.
- To serve, ladle chili into individual bowls and add your favorite toppings.
- Slow cooker directions: Follow above instructions through cooking the turkey, add the rest of the ingredients including pureed beans, reducing the broth to ¾ cup and transferring the chili to a slow cooker. Cook on low for 8 hours.
Instant Pot directions:
- Use a 4-quart Instant Pot. Cook onions, garlic and turkey, add rest of ingredients, reduce broth to ¾ cup; cook on high pressure for 25 minutes
ABOUT THE CONTRIBUTOR
Solasi is a registered dietitian nutritionist and owner of Concierge Nutrition in Encino. She has worked in several different settings, including hospitals, airlines and outpatient settings, helping many people with weight loss management programs and chronic diseases.
Her motto is “Let food be your medicine.” As a food lover, she strongly opposes depriving someone of their favorite food, she says. Her goal is to change someone’s eating habits gradually so they crave healthier food and adopt better lifestyle habits. To learn more, visit Concierge-Nutrition.com.
