Turkey White Bean Chili (Printer-Friendly Version)
Tender turkey and creamy white beans meld with spices for a rich, satisfying dish.
# What You'll Need:
→ Oils
01 -
3 tablespoons avocado oil
→ Vegetables & Aromatics
02 -
2 cups diced yellow onion
03 -
3 cloves garlic, minced
04 -
2 (4-ounce) cans mild diced green chiles, undrained
→ Meats
05 -
2 pounds lean ground turkey
→ Beans & Legumes
06 -
2 (15-ounce) cans cannellini or great northern beans, undrained
→ Liquids
07 -
2 cups low-sodium chicken broth
→ Spices & Seasonings
08 -
2 teaspoons kosher salt
09 -
1 teaspoon black pepper
10 -
2 teaspoons ground cumin
11 -
1 teaspoon ground coriander
12 -
1½ teaspoons chili powder
13 -
1½ teaspoons dried oregano
14 -
¼ teaspoon cayenne pepper
15 -
2 bay leaves
→ Optional Toppings
16 -
Shredded Monterey Jack cheese
17 -
Pico de gallo
18 -
Pickled jalapenos
19 -
Fresh cilantro leaves
20 -
Sour cream
21 -
Lime wedges
# Steps to Follow:
01 -
Heat avocado oil in a large pot over medium heat. Add diced onion and minced garlic, cooking and stirring until onions are translucent, about 5 minutes.
02 -
Add ground turkey, kosher salt, and black pepper. Break up meat with a spoon and cook until no longer pink, about 5 minutes.
03 -
Incorporate cumin, coriander, chili powder, oregano, and cayenne pepper. Stir continuously and toast spices with the meat for approximately 2 minutes.
04 -
Add diced green chiles, cannellini beans with their liquid, low-sodium chicken broth, and bay leaves. Bring mixture to a boil.
05 -
Reduce heat to low and simmer uncovered, stirring occasionally, until flavors meld and chili thickens, about 25 minutes.
06 -
Ladle chili into bowls and garnish with optional toppings as desired.
# Additional Tips:
01 -
To freeze, cool chili completely before placing it in airtight containers, leaving room for expansion. Thaw overnight in the refrigerator or use microwave defrost setting. Reheat gently on stove or microwave, adding extra broth if needed to restore consistency.