This healthy and hearty white bean turkey chili is packed with lean protein, fiber, and flavor. A comforting and satisfying meal perfect for cozy nights or meal prepping.
2 (15 oz) cans cannellini beans, rinsed and drained
1 (15 oz) can great Northern beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and black pepper to taste
Toppings: Shredded Monterey Jack cheese, sour cream, cilantro, tortilla strips
Instructions
Place ground turkey in a large pot or Dutch oven over medium-high heat. Cook, breaking it up with a spoon, for 6-8 minutes until browned. Drain off any excess fat.
Add the chopped onion, garlic, and optional jalapeño to the pot. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the diced green chiles, cumin, oregano, and chili powder. Cook for 1 minute until fragrant.
Pour in the chicken broth and add both the cannellini beans and great Northern beans. Stir well.
Bring the chili to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes to allow flavors to meld. For richer flavor, simmer for 1-2 hours.
Season the chili with salt and pepper to taste.
Ladle into bowls and top with shredded cheese, sour cream, fresh cilantro, and tortilla strips.
Notes
For a creamier texture, use an immersion blender to briefly blend a small portion of the chili.
If you prefer spicier chili, leave some or all of the seeds in the jalapeño or add cayenne pepper.
This chili can be made in a slow cooker: brown turkey and sauté vegetables first, then cook on low for 6-8 hours or high for 3-4 hours.
The flavor improves overnight, making this perfect for meal prep.