White Bean And Turkey Chili Recipe

When the temperature drops, there is nothing I enjoy more than snuggling up to a bowl of robust White Bean and Turkey Chili. This dish is such a delightful blend of flavors and textures that it makes for a well-sombre and filling meal.

It offers a satisfying assortment of tastes and temperatures that warms me right down to my core. The chili has just the right amount of crusty “coriander-cumin crumb” topping to make it feel like I am dining in the Copper Cactus Cantina in the middle of an Arizona monsoon.

And of course, there are white beans in the pot. Copious amounts of ’em.

Chopped onion and minced garlic are combined with a tablespoon of olive oil in the base of this chili. A can of chopped green chilies supplies a lively kick, while oregano rounds out the flavor.

The body’s been built with two cans of white beans, a boatload of corn, and chicken broth to form the base for a stew so thick you’d swear it was a spread—”spread” as in “something you could spread on a tortilla,” which is just what I did with the leftover chili. Fresh lime juice provides a brighter flavor; the corn and beans offer you a bridge to the tortilla that you can slather with any number of toppings, some of which I’ve described here.

Ingredients

Healthy fats that add richness and flavor: Olive oil.

Turkey, ground: Low-fat protein source; high in leanness.

Garlic is aromatic, and its aroma is one of the foundations of the flavor profile of many dishes.

Garlic also has health benefits, particularly for the heart.

Cumin, ground: Adds warmth and flavor; earthy spice.

Green chilies in a can: Imparts slight spiciness; full of vitamin C.

Cannellini Beans: High in fiber; supply protein and smooth richness.

Chicken broth: Provides a rich, savory foundation and deepening flavor.

Juice from a lime: Contributes a zesty, zippy essence; enhances vitamin C content.

Cilantro Fresh: Herb that boosts flavor and adds a refreshing hit.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 can (4 ounces) chopped green chilies
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 4 cups chicken broth
• Salt to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for garnish)
• Shredded cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions

1. In a large pot, over medium-high heat, warm 1 tablespoon of olive oil. Add the turkey and cook it until it’s browned, breaking up the meat with a spoon as it cooks.

2. Chopped onion and minced garlic should be added to the pot. They must be sautéed for approximately three to four minutes, or until the onion achieves a state of softness and translucence.

3. Combine the ground cumin, the dried oregano, cayenne pepper, and black pepper. Let cook for another minute and let the spices permeate the setting.

4. Add the chopped green chilies to the pot, stirring to incorporate them into the mixture of turkey and spices.

5. To the pot, add the white beans, which have been drained and rinsed, and the corn, which has been drained, and stir thoroughly to amalgamate all the constituents.

6. Add the chicken broth, ensuring all ingredients are submerged. Bring the mixture to a boil.

7. Lower the heat and let the chili simmer uncovered for about 25 to 30 minutes, occasionally stirring to prevent sticking.

8. Salt to your taste and preference. Stir in the lime juice for a fresh, tangy finish.

9. Take off the heat. Serve the chili steaming hot, and top it with fresh chopped cilantro and avocado that’s been diced.

10. For extra richness before you serve the chili, you can optionally top it with a dollop of sour cream and a handful of shredded cheese.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Strainer or colander
8. Ladle

FAQ

• Q: Can I use a different type of meat instead of turkey?You may use ground chicken or ground beef instead, if that’s what you prefer.
• Q: Is there a vegetarian version of this chili?A: Certainly, simply leave out the turkey and double or triple the beans, or substitute whatever meat alternative you like.
• Q: Can I use fresh chilies instead of canned?A: Yes, you can use fresh chilies; just make sure to chop them very finely and to use a quantity that fits your spice preference.
• Q: How do I make this chili less spicy?A: Decrease the amount of cayenne pepper and substitute with mild green chilies to lower the spice level.
• Q: Can this chili be frozen for later?To answer your question, yes, it freezes well. Just cool it completely, transfer to airtight containers, and freeze for up to 3 months.
• Q: How can I thicken the chili?You can mash some of the beans before adding them or let the chili simmer uncovered to evaporate some of the liquid.
• Q: What can I serve with this chili?A: Accompany with cornbread, tortilla chips, or a side salad for a complete meal.

Substitutions and Variations

Ground turkey: Use ground chicken or ground beef in its place for a different taste.
Substitute vegetable oil or canola oil for olive oil.
Cilantro, fresh: Replace with fresh parsley for a milder flavor.
Use fresh jalapeños or poblano peppers, chopped, for a similar spicy kick.
Juice of lime: You can use lemon juice instead, and it will provide acidity similar to that of lime juice.