Description
A quick, budget-friendly, and delicious chili made with ground turkey and white beans, perfect for busy weeknights. This one-pot wonder is creamy, satisfying, and picky eater approved.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 cup frozen corn kernels
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
- Shredded Monterey Jack cheese (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Tortilla chips or crusty bread (for serving)
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes.
- Push the turkey to one side of the pot. Add the onion, bell pepper, and jalapeño. Cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds more.
- Sprinkle the cumin, smoked paprika, oregano, chili powder, salt, and pepper over the meat and vegetables. Stir and cook for 1 minute to toast the spices.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced green chiles and the drained beans, reserving about ½ cup of beans. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- While the chili simmers, mash the reserved ½ cup of beans with a fork until a rough paste forms. Stir the mashed beans back into the pot to thicken the chili.
- Stir in the frozen corn and simmer for another 10 minutes. Taste and adjust seasoning as needed.
- Remove from heat and let rest for 5 minutes. Serve hot with desired garnishes.
Notes
For a thicker chili, mash more beans and stir them in. For more heat, add an extra jalapeño with seeds or ½ teaspoon cayenne pepper. Leftovers taste even better the next day. This chili freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320
- Sugar: 4
- Sodium: 580
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 8
- Protein: 28
Keywords: turkey chili, white bean chili, one-pot chili, easy chili, fall dinner, weeknight dinner, budget-friendly, gluten-free