Turkey and White Bean Chili

Total Time
27 min
5 min
22 min

canola oil

2 tsp

uncooked 93% lean ground turkey

1 pound(s)

table salt

½ tsp

uncooked red onion(s)

1 medium, chopped

orange bell pepper

1 large, or red variety, diced

garlic clove(s)

1 medium clove(s), crushed through garlic press

ground cumin

1½ tsp

dried oregano

½ tsp

ground cinnamon

¼ tsp

cayenne pepper


canned great northern beans

15½ oz, 1 can, rinsed and drained

salsa verde

1½ cup(s), 1 (12-oz jar)

reduced-sodium chicken broth

1 cup(s)

plain fat free Greek yogurt

4 Tbsp


2 Tbsp

fresh lime(s)

½ item(s)


  1. Heat oil in Dutch oven over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, 2–3 minutes.
  2. Add onion and bell pepper. Cook, covered, stirring occasionally, until vegetables are tender, 3–4 minutes. Add garlic, cumin, oregano, cinnamon, and cayenne and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, salsa, and broth and bring to boil. Reduce heat to low and simmer, covered, 10 minutes.
  3. Ladle chili into 4 bowls, top with yogurt, and sprinkle with cilantro. Serve with lime wedges.
  4. Serving size: 1½ cups chili and 1 tablespoon yogurt
Make a double batch of the chili and cover and refrigerate up to 4 days, or freeze up to 3 months.

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