Hey, chili lovers!
Are you craving something warm and hearty? I’ve got a delicious recipe for you today!
I’m excited to share my ground turkey white bean chili.
It’s packed with flavor, super filling, and a great way to use lean protein.
Plus, it’s simple to whip up on a busy weeknight!
Let’s dive into this tasty bowl of goodness!
Suggestions for Ingredient Substitution
Ground turkey can be replaced with ground chicken or lean ground beef for similar lean protein content. For a vegetarian option, use crumbled tempeh or extra firm tofu, adjusting cooking time as needed. Cannellini or navy beans can be swapped with other white beans like Great Northern or lima beans, maintaining similar texture and nutritional value. For a lower-carb alternative, try using cauliflower florets, reducing cooking time to prevent mushiness. Chicken broth can be substituted with vegetable broth for a vegetarian version, or bone broth for added nutrients. Use water with extra seasonings if broth is unavailable. These substitutions allow for dietary flexibility while preserving the chili’s overall flavor profile and nutritional balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 180-200 g
- Fat: 60-70 g
- Carbohydrates: 250-270 g
Ingredients
- Olive oil spray
- 2 small onions, minced
- 5 garlic cloves, minced
- 3 pounds ground turkey (93% lean)
- 1 can (4.5 ounces) diced green chilies
- 1/2 teaspoon coarse salt
- 1/2 tablespoon cumin
- 1/2 tablespoon dried oregano
- 2 teaspoons chili powder (adjust to taste)
- 1/2 to 2 teaspoons red pepper flakes, crushed (adjust to taste)
- 1 bay leaf
- 4 cans (15.5 ounces each) cannellini or navy beans, rinsed and drained
- 2 cups broth (chicken)
- 1/2 cup light sour cream or plain greek yogurt
- Shredded monterey jack or pepper jack cheese
- Diced avocado
- Cilantro leaves
- Sliced jalapeno
- Plain greek yogurt or sour cream
- Chopped green onions
Step 1: Sauté Onions and Garlic
Heat a large heavy pot or Dutch oven over medium flame.
Once hot, spray with oil to coat the bottom.
Add onions and garlic to the pot and sauté until soft, about 4 to 5 minutes.
Step 2: Cook the Meat
Add the meat to the pot with the softened onions and garlic.
Cook the meat, breaking it up with a spoon, until it becomes white and is cooked through, approximately 5 minutes.
Step 3: Add Seasonings and Chilies
Introduce diced green chilies, salt, cumin, oregano, chili powder, and red pepper flakes to the pot.
Stir and cook these seasonings for about 2 minutes to enhance the flavors.
Step 4: Add Beans and Broth
Puree 1 can of beans in the blender with 1 cup of broth until smooth.
Add this mixture to the pot along with the remaining beans, broth, and a bay leaf.
Stir everything together and bring to a boil.
Step 5: Simmer and Thicken
Once boiling, cover the pot and reduce the heat to simmer.
Let it cook for about 30 to 35 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
Step 6: Final Adjustments and Serving
Stir in sour cream and allow the mixture to cook for another 4 to 5 minutes.
Adjust the seasoning and salt to taste.
Serve hot, topped with your favorite toppings.
Alternative Cooking Methods
Slow Cooker Directions
Follow Steps 1 to 5 but reduce the broth to 1 1/2 cups.
Transfer everything into a slow cooker and cook on low for 8 hours.
Instant Pot Directions
If using an Instant Pot, you’ll need an 8-quart model or halve the recipe.
Reduce the broth amount to 1 1/2 cups.
Cook on high pressure for 25 minutes.
