White Bean Turkey Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
7 servings
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
White Bean Turkey Chili
Description
This White Bean Turkey Chili starts by sautéing onions, then browning lean ground turkey. Two cans of rinsed white beans, diced green chiles, diced jalapeño, garlic, and spices including cumin and oregano are added with chicken stock and simmered briefly. The texture is thickened by pureeing about one-third of the chili with an immersion blender, leaving some beans whole for variation. Additional white beans, corn, softened cream cheese, and chopped cilantro are stirred in before serving.
The resulting chili offers a mild heat profile and creamy consistency from the cream cheese and beans. Corn adds slight sweetness and texture contrast. The dish is savory with herbaceous notes from the cilantro and oregano. Toppings such as shredded mozzarella, avocado chunks, and sour cream or Greek yogurt boost creaminess and freshness at the table.
This chili suits a cozy meal and pairs well with simple sides or crusty bread. The layered preparation steps develop a rich chili without heavy spices or thickening agents beyond the beans and cream cheese.
Ingredients
- 1 Tbsp olive oil 15g
- 1 yellow onion finely diced, small, 150g
- 1.25 lb. ground turkey 93% lean
- 3 (15-oz.) cans White beans rinsed and drained - like white kidney beans, cannellini, or Great Northern beans
- 2 (4-oz.) cans diced green chiles
- 1 jalapeño seeds removed and finely diced
- 2.5 cups chicken stock 20oz
- 3 cloves garlic minced
- 2 tsp cumin ground
- 1 tsp oregano dried
- 1/2 tsp salt
- 1.25 cups corn frozen, 170g
- 2- oz. cream cheese softened - can be dairy-free, reduced-fat, 56g
- 1/2 cup cilantro chopped, fresh
- mozzarella shredded mozzarella, avocado chunks, toppings, etc
- avocado
- sour cream
- Greek yogurt
Instructions
- To a dutch oven or large pot, add the olive oil and set to medium heat. Once shiny, add the onions and saute for 3-4 minutes, or until onions are soft and tender.
- Add the ground turkey and cook for 5-6 minutes, breaking up with a wooden spoon as it cooks.
- Then add two cans of the white beans, the diced green chilies, jalapeno, chicken stock, minced garlic, cumin, oregano, and salt. Stir to combine. Let simmer for about 5 minutes.
- With an immersion blender, puree about a 1/3 portion of the chili to thicken it, leaving some of the beans whole. If you don't have an immersion blender, you can also transfer a few ladlefuls of the chili to a food processor or blender and pulse a few times, then stir the mixture back into the chili.
- Finally, stir in the remaining can of white beans (rinsed and drained), the corn, cream cheese and cilantro.
- Mix until combined and too with whatever toppings sound good. I love to top mine with shredded mozzarella cheese, sour cream/Greek yogurt and chunks of avocado!
To Make in Crock Pot:
- Add all the ingredients except the corn, cream cheese and cilantro to a Crockpot. Roughly toss to combine.
- Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, or until the turkey is cooked through.
- Then puree a portion of the chili and finish the recipe as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1/7 of recipe(320g) | |
| Calories | 347kcal | 17% |
| Carbohydrates | 37.5g | 13% |
| Protein | 27.2g | 54% |
| Fat | 9.8g | 15% |
| Saturated Fat | 3.2g | 16% |
| Fiber | 9.9g | 40% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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