Nothing beats a delicious, filling, warm bowl of chili…except maybe a chili that still tastes absolutely fabulous but is a little better for you. This turkey and white bean chili has that awesome chili flavor with ingredients that are slightly healthier for you. But don’t worry, I promise you won’t know the difference! If you’re not on a health kick at the moment, top your bowl off with some cheddar cheese and sour cream…and wow! Trust me this is easy, healthy, and to die for!
This Recipe is: Dairy Free, Gluten Free
Cuisine Type: American
- 1 lb ground turkey
- 1 medium onion (chopped)
- 2 cans (15 oz) great northern beans (or other white bean)
- 1 can (15 oz) navy beans (or other white bean)
- 4 cups chicken broth/stock
- 8 oz green chilies (2 4oz cans or fresh roasted)
- 2 tbsp lime juice
- ¼ cup cilantro (fresh, chopped)
- 2 tbsp chili powder
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp coriander
- 1 tsp ground white pepper
- salt and pepper to taste
- Add onion and turkey to large pot such as dutch oven. Cook over medium to medium-high heat until onions are tender and turkey is cooked completely with no pink.
- While turkey and onions are cooking, puree navy beans in food processor until creamy. Set aside.
- Stir in green chilies, chili powder, garlic powder, cumin, oregano, coriander, and white pepper. Continue to cook for 2 minutes, stirring to keep from any sticking or burning.
- Add 2 cans great northern beans, chicken broth, and lime juice to the pot. Stir in pureed navy beans and cilantro. Bring to a simmer, lower heat to low, cover, and simmer for 30-90 minutes. Taste and adjust seasonings if needed to taste.
- Stir occasionally during simmer to ensure nothing is falling to the bottom and sticking. Serve anytime after 30 minute simmer, but flavors tend to blend a little better at 45 min+ simmer time.
TIP – You can use all great northern, all navy, or all cannellini beans if that is what you have. I prefer to puree the navy beans as they have a less gritty texture and the great northerns are slightly larger with a better texture in the chili. Feel free to experiment though! Additionally, you can cook the turkey and onions in a skillet, then add everything to a crockpot and cook on low for 6-8 hours.