Description
A delicious and creamy White Bean Turkey Chili made with lean ground turkey, cannellini beans, and a flavorful blend of spices. This hearty chili is tomato-free and perfect for a comforting meal, topped with your favorite garnishes like cheese, avocado, and cilantro.
Ingredients
Scale
Main Ingredients
- Olive oil spray
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 pounds 93% lean ground turkey
- 1 (4.5 ounce) 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 ounce) cans cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
Toppings
- 1/2 cup reduced-fat sour cream or Greek yogurt
- Monterey Jack or Pepper Jack cheese, shredded
- Diced avocado
- Cilantro
- Sliced jalapeno
- Chopped scallions
- Additional Greek yogurt or sour cream for serving
Instructions
- Prepare the aromatics: Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with olive oil. Add the chopped onions and garlic and sauté until soft, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is white and cooked through, about 5 minutes.
- Add spices and chilies: Stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook for 2 minutes to release the flavors.
- Prepare and add beans: Pour 1 can of the rinsed beans and 1 cup of chicken broth into a blender and blend until smooth. Add this bean puree back into the pot along with the remaining beans, the remaining broth, and the bay leaf. Bring the mixture to a boil.
- Simmer the chili: Cover the pot, reduce heat to a simmer, and cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Finish with sour cream: Stir in the reduced-fat sour cream or Greek yogurt and cook for an additional 4 to 5 minutes. Taste and adjust seasoning with salt if needed.
- Serve: Ladle chili into bowls and top with shredded cheese, diced avocado, cilantro, sliced jalapenos, chopped scallions, and extra sour cream or Greek yogurt as desired.
- Optional slow cooker method: Follow steps 1 to 5, reducing the broth to 1 1/2 cups. Transfer to a slow cooker and cook on low for 8 hours.
- Optional Instant Pot method: Use an 8-quart Instant Pot or halve the recipe. Reduce broth to 1 1/2 cups. Cook on high pressure for 25 minutes.
Notes
- This chili is tomato-free, making it a unique and creamy take on traditional chili.
- Adjust the amount of crushed red pepper flakes and chili powder to suit your spice preference.
- The blended beans create a creamy texture without the need for cream or heavy dairy.
- Serve with your choice of toppings to add texture and flavor contrast.
- Leftovers reheat well and can be frozen for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 307 kcal
- Sugar: 2 g
- Sodium: 835 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 88 mg
