Description
A hearty and flavorful white bean turkey chili, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can chopped green chilies, undrained
- 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (14.5 oz) can chicken broth
- 1 cup water
- 1 (15 oz) can corn, drained
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped avocado, sour cream, shredded Monterey Jack cheese (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and chopped green chilies; cook for another minute until fragrant.
- Stir in cannellini beans, chicken broth, water, corn, cumin, oregano, chili powder, and cayenne pepper (if using).
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, stirring occasionally, allowing flavors to meld.
- Season with salt and pepper to taste.
- Ladle hot chili into bowls and garnish with fresh cilantro, chopped avocado, a dollop of sour cream, and shredded Monterey Jack cheese, if desired. Serve hot.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute ground chicken or even shredded chicken for the ground turkey.
- This chili freezes well. Let it cool completely before transferring to freezer-safe containers.