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