Description
A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!
Yield: 12servings | Serving Size: 1cup
Ingredients
olive oil spray
2small onions, chopped
5garlic cloves, chopped
3pounds93% lean ground turkey
14.5 ounce can diced green chilies
1/2teaspoonkosher salt
1/2tablespooncumin
1/2tablespoonoregano
2teaspoonschili powder, to your taste
1/2 to 2teaspoonscrushed red pepper flakes, to your taste
1bay leaf
415.5 ounce cans of cannellini or navy beans, rinsed and drained
2cupschicken broth
1/2cupreduced-fat sour cream or Greek yogurt
Optional Toppings:
Monterey Jack or Pepper Jack Cheese, shredded
diced avocado
cilantro
sliced jalapeno
Greek yogurt or sour cream
chopped scallions
Instructions
Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
- Add onions and garlic, saute until soft, about 4 to 5 minutes.
- Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
- Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
- Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
- Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
To serve, topped with your favorite toppings.
Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Last Step:
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