White Bean and Turkey Chili
This healthy chili recipe is easy to put together and feeds a crowd. We used leftover turkey from our Thanksgiving celebration, but you can also sauté a pound of ground turkey and add it in at the appropriate time.
PREP TIME
10 minutes
COOK TIME
45 minutes
White Bean and Turkey Chili
Ingredients
1 tablespoon canola oil
2 cups yellow onion, diced
1 1/2 tablespoons chili powder (we used mild, but use spicy if you like the heat)
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 15-ounce cans white beans, rinsed and drained
4 cups chicken, vegetable or turkey stock
3 cups chopped cooked turkey
1 cup tomates, chopped (use canned if you like)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Shredded cheddar or jack cheese and sour cream, for garnish (optional)
Directions
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 7-10 minutes or onions begin to turn translucent. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with sour cream and cheese, if you like.
Looking for inspiration? Try these recipes:
Black Bean and Kale Enchilada Bake
Black Bean and Kale Enchilada Bake
Slow Cooker Lasagna
Slow Cooker Lasagna
Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
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