Description
This hearty White Turkey Chili is a cozy, flavorful dish perfect for chilly days. Made with lean ground turkey, white beans, green chilies, and warming spices like cumin and oregano, it’s a comforting and healthy twist on traditional chili. Ready in just 40 minutes, this chili is packed with protein and fiber, making it a satisfying meal for the whole family.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
Beans and Canned Goods
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Brown the turkey: In a large pot over medium heat, cook the ground turkey until it is browned and no longer pink, breaking it apart as it cooks to ensure even browning.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot. Cook with the turkey until the onion becomes soft and translucent, releasing their flavors into the mixture.
- Add spices: Stir in the cumin and oregano, cooking for about 1 minute to let the spices become fragrant and infuse the dish.
- Add remaining ingredients: Pour in the white beans, diced green chilies, corn, and chicken broth. Stir everything together to combine well.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow all the flavors to meld and the chili to thicken slightly.
- Season to taste: Add salt and pepper according to your preference, stirring well to distribute the seasoning evenly.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot for a cozy meal.
Notes
- You can substitute ground turkey with ground chicken or white meat for a similar result.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños.
- If you prefer a thicker chili, simmer it uncovered for a few extra minutes to reduce the liquid.
- Use low-sodium chicken broth to control salt content.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
