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Clean recipe · skinnytaste.com

White Bean Turkey Chili

A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!

Original recipe: skinnytaste.com

Yield:
12 servings
Prep:
10 min
Cook:
60 min
Total:
70 min
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White Bean Turkey Chili

Ingredients

  1. olive oil spray
  2. 2 small onions (chopped)
  3. 5 garlic cloves (chopped)
  4. 3 pounds 93% lean ground turkey
  5. 1 4.5 ounce can diced green chilies
  6. 1/2 teaspoon kosher salt
  7. 1/2 tablespoon cumin
  8. 1/2 tablespoon oregano
  9. 2 teaspoons chili powder (to your taste)
  10. 1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
  11. 1 bay leaf
  12. 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  13. 2 cups chicken broth
  14. 1/2 cup reduced-fat sour cream or Greek yogurt
  15. Monterey Jack or Pepper Jack Cheese (shredded)
  16. diced avocado
  17. cilantro
  18. sliced jalapeno
  19. Greek yogurt or sour cream
  20. chopped scallions

Instructions

  1. Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  2. Add onions and garlic, saute until soft, about 4 to 5 minutes.
  3. Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  4. Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  5. 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.
  6. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  7. Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  8. To serve, topped with your favorite toppings.
  9. 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.
  10. 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.