White Bean Turkey Chili
Healthy, hearty, and full of flavor, this White Bean Turkey Chili is just what you need on a cold winter day. Freezer friendly, meal prep friendly, and most importantly, kid-friendly!
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 medium medium onion chopped
- 3-4 garlic cloves chopped
- 1 yellow bell pepper diced
- 3 cups turkey leftovers shredded, or shredded chicken breast
- 1 4.5 oz can green chilies diced
- 2 tbsp tomato paste
- 2 14 oz cans cannellini or navy beans rinsed and drained
- 1/2 tsp kosher salt
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- 1 1/2 tsp mild chili powder or to your taste
- 1 bay leaf
- 2-3 cups chicken broth
- 1 cup reduced-fat sour cream or Greek yogurt
Optional Toppings:
- diced avocado
- cilantro
- sliced jalapeno
- chopped green onions
Instructions
Stovetop:
- Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
- Add in the leftover meat, green chilies, tomato paste, beans, seasonings, and stock.
- Mix to combine and bring to a boil. Once boiling, reduce the heat to a low and partially cover the pot.
- Cook over low heat for 25-30 minutes.
- Once the time is up, turn the heat off and stir in the sour cream or yogurt.
- Serve hot with your favorite toppings!
Slow Cooker:
- Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
- Transfer the sauteed veggies to your slow cooker. Stir in the remaining ingredients, except for the sour cream/yogurt.
- Cook on LOW for about 6-7 hours or on HIGH for 3-4 hours.
- Once the time is up, turn the heat off and stir in the sour cream or yogurt.
- Serve hot with your favorite toppings!
Notes
- The sour cream/Greek yogurt added provides a little bit of extra creaminess as well as some tang to the white bean turkey chili. If you’re dairy-free, you can skip it.
- The white beans act as a thickener to this chili, if you want it to be thicker, you can smash up a couple of beans with the back of a wooden spoon against the pot while it simmers.
- If you have extra veggies leftover in the fridge, this is the perfect chili for it to go into.
- If you do not have turkey, you can always use shredded chicken breast or ground turkey.
- Cook the chili a day in advance for even more blending of flavors. Chili tastes even better the day after it’s made.
Nutrition
Serving: 4servings | Calories: 352kcal | Carbohydrates: 13g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 951mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 72mg | Calcium: 136mg | Iron: 3mg