Turkey and white bean chili

5
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy
Keep a package of lean ground turkey breast in your freezer. It's a great source of protein and such a versatile ingredient in many types of recipes. Double this chili recipe, let it come to room temperature, cover and refrigerate for up to four days. Enjoy as is or using a slotted spoon, serve over baked potatoes, sauteed cauliflower rice or grilled polenta rounds. Freeze any extra in single servings for up to three months.

Ingredients

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

tsp

canned great northern beans

15 oz, 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

cilantro

2 Tbsp

fresh lime(s)

½ item(s)

Instructions

  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 Tbsp yogurt

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