Make-Ahead Turkey and White Bean Chili
15min
35min
4
385
Chef's Note
This chili is a freezer hall-of-famer because it combines all the winning elements: moderate fat content from the turkey, structural proteins that hold together beautifully, and a broth-based liquid that doesn't separate. The beans and turkey actually benefit from the freeze-thaw cycle as flavors continue to meld. Make a double batch and freeze in individual portions—they'll maintain peak flavor for up to 3 months and give you grab-and-go lunches that taste even better than the day you made them.
Tags
Ingredients
2 tablespoons olive oil
1 pound ground turkey
1 medium yellow onion, diced
1 large poblano pepper, diced
4 cloves garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
2 15-oz cans white beans (cannellini or great northern), drained and rinsed
3 cups chicken broth
1 14.5-oz can fire-roasted diced tomatoes
1 4-oz can green chiles
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 6-7 minutes.
- 2
Add diced onion and poblano pepper to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add minced garlic, cumin, oregano, and chili powder. Stir constantly for 1 minute until fragrant.
- 3
Add white beans, chicken broth, diced tomatoes with their juices, and green chiles. Stir to combine and bring to a boil.
- 4
Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until chili thickens slightly and flavors meld together. The beans should be tender and the broth should have a slightly thickened consistency.
- 5
Remove from heat and stir in salt, pepper, and lime juice. Taste and adjust seasonings as needed. Stir in fresh cilantro.
- 6
To serve immediately: ladle into bowls and top with desired garnishes like sour cream, shredded cheese, avocado, or extra cilantro.
- 7
To freeze: let chili cool completely to room temperature (about 30 minutes). Portion into individual freezer-safe containers, leaving ½-inch headspace for expansion. Label with name and date. Freeze flat for easy stacking.
- 8
To reheat from frozen: thaw overnight in refrigerator, then reheat in a saucepan over medium heat until warmed through, about 10 minutes. Or microwave individual portions for 3-4 minutes, stirring halfway through.
Nutrition Information (per serving)
385
32g
38g
12g
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