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Healthy Turkey White Bean Chili: Easy 30-Min Recipe

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A quick and hearty turkey white bean chili that’s ready in just 30 minutes. This healthy comfort food is packed with lean protein and fiber, with a secret trick for creamy texture without dairy.

Ingredients

Scale
  • 1 lb (450g) lean ground turkey (93% lean)
  • 2 cans (15 oz / 425g each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: fresh cilantro, diced avocado, shredded cheese, Greek yogurt, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and jalapeño. Mince the garlic. Drain and rinse the white beans. Open the can of diced tomatoes. Measure out your spices.
  2. Heat the oil: Place a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and let it shimmer for about 30 seconds.
  3. Cook the turkey: Add the ground turkey to the hot oil. Break it up with a wooden spoon into small crumbles. Cook for 5-7 minutes, stirring occasionally, until no longer pink. Do not drain the fat.
  4. Sauté the aromatics: Add the diced onion, bell pepper, and jalapeño to the pot. Cook for 4-5 minutes, stirring often, until softened and onion is translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
  5. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat and veggies. Stir constantly for about 1 minute until fragrant.
  6. Add the tomatoes and paste: Stir in the tomato paste until everything is coated. Pour in the diced tomatoes (with their juices) and chicken broth. Scrape the bottom of the pot to release any browned bits.
  7. Add the beans: Gently stir in the drained white beans. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally.
  8. Thicken the chili: After 15 minutes, remove about 1 cup of chili (mostly beans and liquid). Blend with an immersion blender until smooth, or mash with a fork in a small bowl. Stir the blended mixture back into the pot.
  9. Taste and adjust: Taste the chili and adjust seasoning as needed. Add a squeeze of lime juice if desired.
  10. Serve: Ladle the chili into bowls and top with your favorite toppings like fresh cilantro, diced avocado, and a dollop of Greek yogurt.

Notes

For a vegetarian version, skip the turkey and double the beans. Add a can of black beans or chickpeas for extra protein. The chili gets even better after a day in the fridge. Freezes well for up to 3 months. To make it dairy-free, skip the cheese and use avocado or dairy-free yogurt as a topping.

Nutrition

Keywords: turkey chili, white bean chili, healthy chili, 30-minute meal, easy dinner, meal prep, gluten-free chili

Find it online: https://goldensimmer.com/healthy-turkey-white-bean-chili-easy-30-min-recipe/