Make this quick and hearty chili using ground turkey and white beans. Adjust the peppers and spices to control the heat level for your perfect weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1 (4 ounce) can diced green chilies, undrained
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or more for extra heat)
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Add the rinsed beans, diced tomatoes (with juice), chicken broth, and diced green chilies. Stir everything together well.
Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to combine. Stir occasionally.
Taste the chili and adjust seasoning with salt and pepper as needed. Add more cayenne pepper if you want more heat.
Serve hot with your favorite toppings.
Notes
For a thicker chili, mash about 1/4 cup of the white beans against the side of the pot before simmering.
Substitute ground chicken for turkey if desired.
If you prefer a smokier heat, use chipotle powder instead of cayenne pepper.