Turkey White Bean Chili (Ready-to-Print Version)
Ground turkey and white beans cooked with aromatic spices for a comforting, flavorful dish.
# What You’ll Need:
→ Oils and Fats
01 -
3 tablespoons avocado oil
→ Vegetables and Aromatics
02 -
2 cups diced yellow onion
03 -
3 cloves garlic, minced
04 -
2 (4-ounce) cans mild diced green chiles, undrained
→ Meat
05 -
2 pounds lean ground turkey
→ Legumes
06 -
2 (15-ounce) cans cannellini or great northern beans, undrained
→ Liquids
07 -
2 cups low-sodium chicken broth
→ Spices and Seasonings
08 -
2 teaspoons kosher salt
09 -
1 teaspoon black pepper
10 -
2 teaspoons ground cumin
11 -
1 teaspoon ground coriander
12 -
1 ½ teaspoons chili powder
13 -
1 ½ teaspoons dried oregano
14 -
¼ teaspoon cayenne pepper
15 -
2 bay leaves
# Step-by-Step Guide:
01 -
Heat avocado oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, cooking and stirring until the onion becomes translucent, approximately 5 minutes.
02 -
Add ground turkey, kosher salt, and black pepper. Break up the meat with a spoon and cook until no longer pink, about 5 minutes.
03 -
Incorporate ground cumin, ground coriander, chili powder, dried oregano, and cayenne pepper, stirring to combine thoroughly. Toast the spices with the meat for 2 minutes to enhance flavor.
04 -
Add diced green chiles, cannellini or great northern beans with their liquid, chicken broth, and bay leaves. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the chili thickens and flavors meld, about 25 minutes.
05 -
Ladle chili into bowls and garnish with optional toppings as desired. Serve immediately.
# Handy Tips:
01 -
To freeze, let chili cool completely, then transfer to airtight containers leaving space for expansion. Label and date before freezing. Thaw overnight in refrigerator or use microwave defrost. Reheat gently in a pot or microwave, stirring occasionally. Add additional broth if needed to adjust consistency and season accordingly.