Lightened Up White Bean Chili
Is there anything better than a big bowl of chili on a cool evening? We think not! This lightened up version is a snap to put together, making it an excellent weeknight meal option. This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 tablespoon olive oil
1 large yellow or white onion, chopped
1 bell pepper, seeded, cored and chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 pound lean ground turkey
2 15-ounce cans Cannelini or Great Northern Beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, with juice
1 15-ounce corn kernels, drained
3 cups chicken or vegetable stock
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
1 large yellow or white onion, chopped
1 bell pepper, seeded, cored and chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 pound lean ground turkey
2 15-ounce cans Cannelini or Great Northern Beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, with juice
1 15-ounce corn kernels, drained
3 cups chicken or vegetable stock
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Directions
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, sauté 5-6 minutes until onion is fragrant and translucent.
Add the garlic and spices and sauté 30 seconds. Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.
When the turkey is cooked through, add the beans, tomatoes, corn and chicken stock; stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
Serve with sliced avocado and sour cream, if you like.
Add the garlic and spices and sauté 30 seconds. Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.
When the turkey is cooked through, add the beans, tomatoes, corn and chicken stock; stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
Serve with sliced avocado and sour cream, if you like.
Looking for inspiration? Try these recipes:
Italian Wedding Soup
Baked Veggie Frittata
Rainbow Vegetable Pizza
