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!
3cupsturkey leftoversshredded, or shredded chicken breast
14.5 oz cangreen chiliesdiced
2tbsptomato paste
214 oz canscannellini or navy beansrinsed and drained
1/2tspkosher salt
1/2tbspcumin
1/2tbsporegano
1 1/2tspmild chili powderor to your taste
1bay leaf
2-3cupschicken broth
1cupreduced-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.