Description
A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics, and spices – no tomatoes! Perfect for a cozy meal that’s high in protein and full of flavor.
Ingredients
- olive oil spray
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 pounds 93% lean ground turkey
- 1 (4.5 oz) can diced green chilies
- 1/2 teaspoon kosher salt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder, to your taste
- 1/2 to 2 teaspoons crushed red pepper flakes, to your taste
- 1 bay leaf
- 4 (15.5 oz) cans of cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup reduced-fat sour cream or Greek yogurt
- Optional Toppings:
- Monterey Jack or Pepper Jack cheese, shredded
- diced avocado
- cilantro
- sliced jalapeno
- Greek yogurt or sour cream
- chopped scallions
Instructions
1. Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
2. Add onions and garlic, saute until soft, about 4 to 5 minutes.
3. Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
4. Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
5. Puree 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
6. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
7. Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
8. To serve, top with your favorite toppings such as cheese, avocado, or cilantro.
Notes
Slow Cooker directions: Follow steps 1 to 5, reduce the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
Instant Pot directions: Use an 8-quart IP or halve the recipe. Reduce broth to 1 1/2 cups and cook on high pressure for 25 minutes.
Tip: Based on user feedback, broth amount was reduced to 2 cups for a thicker consistency.