Turkey White Bean Chili (Printer-Friendly)
Ground turkey and white beans combined with spices for a rich, warming dish.
# List of Ingredients:
→ Oils
01 -
3 tablespoons avocado oil
→ Vegetables and Aromatics
02 -
2 cups diced yellow onion
03 -
3 cloves garlic, minced
04 -
2 cans (4 oz each) mild diced green chiles, undrained
→ Meat
05 -
2 pounds lean ground turkey (Honeysuckle White preferred)
→ Spices
06 -
2 teaspoons kosher salt
07 -
1 teaspoon black pepper
08 -
2 teaspoons ground cumin
09 -
1 teaspoon ground coriander
10 -
1 ½ teaspoons chili powder
11 -
1 ½ teaspoons dried oregano
12 -
¼ teaspoon cayenne pepper
→ Legumes
13 -
2 cans (15 oz each) cannellini or great northern beans, undrained
→ Liquids
14 -
2 cups low-sodium chicken broth
→ Herbs
15 -
2 bay leaves
→ Optional Toppings
16 -
Shredded Monterey Jack cheese
17 -
Pico de gallo
18 -
Pickled jalapeños
19 -
Fresh cilantro leaves
20 -
Sour cream
21 -
Lime wedges
# Preparation Steps:
01 -
Heat avocado oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, stirring frequently, until onion becomes translucent, approximately 5 minutes.
02 -
Add ground turkey along with kosher salt and black pepper. Cook, breaking meat into small pieces with the edge of a spoon, until fully cooked and no longer pink, about 5 minutes.
03 -
Add ground cumin, ground coriander, chili powder, dried oregano, and cayenne pepper. Stir to combine and toast the spices with the meat for 2 minutes to enhance flavor.
04 -
Add diced green chiles, cannellini beans with their liquid, low-sodium chicken broth, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the chili thickens and flavors meld, approximately 25 minutes.
05 -
Ladle chili into serving bowls and garnish with optional toppings of choice. Serve warm.
# Additional Suggestions:
01 -
To freeze, cool chili completely before transferring to airtight containers, leaving room for expansion. Label and date before freezing. Thaw in refrigerator overnight or use microwave defrost. Reheat on stove over medium heat, stirring occasionally, or in microwave in intervals until hot. Add up to 1-2 cups broth if chili thickens excessively when reheated; adjust seasoning as needed.