Turkey and White Bean Chili
20min
45min
4
556
Chef's Note
For maximum flavor development, consider making this chili a day ahead. The flavors meld beautifully overnight in the refrigerator. The bean puree technique adds creaminess without extra calories, while boosting the protein content. If you prefer a spicier chili, leave some jalapeño seeds in or add a pinch of cayenne pepper.
Tags
Ingredients
2 pounds ground turkey (93% lean)
2 tablespoons olive oil
1 large yellow onion
1 large red bell pepper
1 medium jalapeño pepper
4 cloves garlic
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
2 tablespoons chili powder
3 15-oz cans cannellini beans
2 cups low-sodium chicken broth
1 14.5-oz can fire-roasted diced tomatoes
2 tablespoons tomato paste
1 cup cheddar cheese, shredded
2 medium avocado
1 whole lime
1/2 cup fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Dice 1 large yellow onion, 1 large red bell pepper, and 1 medium jalapeño (seeds removed for less heat). Mince 4 cloves of garlic.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Add 2 pounds of ground turkey to the pot and cook for 7-8 minutes, breaking it up with a wooden spoon until browned and no longer pink.
- 4
Add the diced onion, bell pepper, and jalapeño to the pot. Cook for 5 minutes until vegetables begin to soften.
- 5
Add the minced garlic, 2 tablespoons of ground cumin, 1 tablespoon of dried oregano, 1 tablespoon of smoked paprika, and 2 tablespoons of chili powder. Stir and cook for 1 minute until fragrant.
- 6
Drain and rinse 3 cans of cannellini beans. Add 2 cans to the pot, and set the third can aside.
- 7
Add 2 cups of low-sodium chicken broth, 1 can of fire-roasted diced tomatoes with their juices, and 2 tablespoons of tomato paste to the pot. Stir to combine.
- 8
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- 9
While the chili simmers, take the remaining can of cannellini beans and puree them in a food processor or blender until smooth.
- 10
After 20 minutes of simmering, add the pureed beans to the pot. This will thicken the chili without adding flour or cornstarch.
- 11
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Adjust seasonings to taste.
- 12
Simmer uncovered for an additional 10 minutes until the chili reaches your desired thickness.
- 13
Serve hot, topped with shredded cheddar cheese, diced avocado, fresh cilantro, and a squeeze of lime juice.
Nutrition Information (per serving)
556
56g
28g
25g
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