White Bean Turkey Chili
User Reviews
4.9
White Bean Turkey Chili
Description
This White Bean Turkey Chili recipe uses lean ground turkey sautéed with onions and garlic, then seasoned with cumin, oregano, chili powder, and red pepper flakes for balanced warmth. The addition of diced green chilies lends subtle spiciness without overwhelming heat. Cannellini beans are both pureed and added whole, producing a chili that is thickened and creamy without heavy thickeners.
The chili simmers for about 30 minutes to meld flavors and develop a satisfying consistency. Sour cream stirred in at the end adds richness and a cooling effect. It is typically garnished with shredded Monterey Jack or Pepper Jack cheese, avocado, cilantro, and scallions, which provide varied textures and brightness in each bite.
The recipe includes options for slow cooker or Instant Pot preparation, accommodating different kitchen preferences. Reducing the broth to two cups helps prevent the chili from becoming too runny, ensuring a thick and hearty final dish.
Ingredients
- olive oil spray form
- Monterey jack cheese shredded, or Pepper Jack cheese
- 2 onion chopped, small
- avocado diced
- 5 garlic chopped, cloves
- cilantro
- 3 pounds ground turkey 93% lean
- jalapeño peppers sliced
- 1 green chilies 4.5 ounce can, diced
- Greek yogurt or sour cream
- 1/2 teaspoon kosher salt
- scallions chopped
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder (to your taste)
- 1/2 to 2 teaspoons red pepper flakes to your taste, crushed
- 1 bay leaf
- 4 cannellini beans or navy beans; 15.5 ounce cans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup sour cream reduced-fat; or Greek yogurt
Instructions
- Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
- Add onions and garlic, saute until soft, about 4 to 5 minutes.
- Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
- Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
- Pure 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.
- Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
- Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
- To serve, topped with your favorite toppings.
- Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
- Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Notes
- Reducing the chicken broth to 2 cups helps achieve the ideal thickness for the chili and prevents it from being too liquidy.
- You can prepare this chili in a slow cooker or Instant Pot for convenient, hands-off cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 835mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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