White Bean Turkey Chili
Savor the rich flavors of this delightful White Bean Turkey Chili, crafted with pantry staples like canned white beans and ground turkey, along with a blend of aromatic herbs and spices. Best of all, this recipe steers clear of tomatoes, offering a unique twist on a classic favorite!
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Ingredients
- olive oil spray
- 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
- 1/2 to 2 teaspoons crushed red pepper flakes
- 1 bay leaf
- 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup reduced-fat sour cream or Greek yogurt
- Monterey Jack or Pepper Jack Cheese
- diced avocado
- cilantro
- sliced jalapeno
- Greek yogurt or sour cream
- chopped scallions
- 5 garlic cloves
- 3 pounds 93% lean ground turkey
- 2 small onions
Instructions
- 1
Begin by placing a sizable heavy pot or Dutch oven on the stove over medium heat. Once it reaches a suitable temperature, mist the interior with cooking oil.
- 2
Introduce the chopped onions and minced garlic to the pot, sautéing them until they become tender, which should take around 4 to 5 minutes.
- 3
Incorporate the ground turkey into the mixture, breaking it apart as it cooks until it turns white and is fully cooked, approximately 5 minutes.
- 4
Stir in the diced green chilies along with salt, cumin, oregano, chili powder, and red pepper flakes, allowing the mixture to cook for an additional 2 minutes.
- 5
In a blender, combine one can of beans with 1 cup of broth and blend until smooth. Pour this mixture into the pot along with the remaining beans, broth, and bay leaf, then bring everything to a boil.
- 6
Once boiling, cover the pot and lower the heat to maintain a simmer. Allow it to cook for about 30 to 35 minutes, stirring occasionally, until the chili has thickened and the flavors have blended well.
- 7
Gently fold in the sour cream and let it cook for an additional 4 to 5 minutes. Taste and adjust the seasoning and salt as necessary.
- 8
Serve the chili topped with your preferred garnishes.
- 9
Slow Cooker instructions: For a slow cooker version, complete steps 1 to 5, but reduce the broth to 1 1/2 cups and transfer the mixture to the slow cooker, setting it to low for 8 hours.
- 10
Instant Pot instructions: If using an Instant Pot, ensure it is at least 8 quarts or halve the recipe. Reduce the broth to 1 1/2 cups and cook on high pressure for 25 minutes.
Nutrition Information
Notes & Tips
- BASED ON COMMENTS SAYING TOO LIQUIDY, I RETESTED AND REDUCED THE BROTH TO 2 CUPS.