Description
This Easy White Turkey Chili is a flavorful and hearty dish combining lean ground turkey, white beans, and a blend of spices for a comforting meal. Enhanced with diced green chiles, jalapenos, and a creamy touch of Greek yogurt, this chili is perfect for a cozy dinner and garnished with fresh cilantro, avocado, and cheese for added richness and texture.
Ingredients
Scale
Meat and Aromatics
- 2 Tablespoons olive oil, divided
- 1 ½ pounds ground turkey
- 1 Cup yellow onion, diced
- 1 jalapeno, seeds removed and diced
- 4 cloves garlic, minced
Spices and Seasonings
- 1 – 4.5 ounce can of diced green chiles
- 1 ½ teaspoons cumin
- 1 ½ teaspoons oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Beans and Liquids
- 3 – 15 ounce cans Cannellini beans, drained and rinsed
- 4 Cups chicken broth
- 1 ½ Cups frozen corn
Finishing and Garnishes
- ½ Cup Greek yogurt (or sour cream)
- Cilantro, avocado and cheese for garnish
Instructions
- Heat olive oil and cook turkey: Add 1 tablespoon of olive oil to a large soup pot over medium heat. Once hot, add the ground turkey and break it up with a spoon. Cook until the turkey is browned and no longer pink. Remove the turkey to a plate and tent with foil to keep warm.
- Sauté aromatics: Drain any excess juices from the pot and add the remaining tablespoon of olive oil. Add diced yellow onion and cook until it begins to soften, about 5-7 minutes.
- Add jalapeno, garlic, and green chiles: Stir in the diced jalapeno, minced garlic, and canned diced green chiles. Cook for 2-3 minutes while stirring occasionally to blend the flavors.
- Incorporate spices: Add cumin, oregano, cayenne pepper, and salt to the pot. Cook for 1 minute, stirring constantly to toast the spices. If the bottom of the pot starts to stick, deglaze it with ½ cup of chicken broth, scraping up any browned bits.
- Add beans and broth: Pour in the drained Cannellini beans and the remaining chicken broth. Stir thoroughly to combine and bring the mixture to a gentle simmer.
- Simmer the chili: Reduce the heat to medium-low and let the chili cook, stirring occasionally, for 15-20 minutes to allow flavors to meld.
- Return turkey and add corn: Add the cooked turkey back into the pot along with the frozen corn. Continue cooking the chili for another 10 minutes until heated through.
- Finish with Greek yogurt and rest: Remove the pot from heat and stir in the Greek yogurt or sour cream to add creaminess and tang. Let the chili rest for about 5 minutes before serving.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, sliced avocado, and shredded cheese as desired for extra flavor and texture.
Notes
- You can substitute sour cream for Greek yogurt if preferred.
- Adjust the amount of jalapeno and cayenne pepper to control the heat level.
- For a thicker chili, mash some of the beans before adding them to the pot.
- Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with tortilla chips or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Keywords: white turkey chili, healthy chili, turkey chili recipe, white bean chili, easy chili recipe, low fat chili, weeknight dinner
