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Cozy One-Pot Turkey White Bean Chili: Easy & Healthy

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This Cozy One-Pot Turkey White Bean Chili is a quick, healthy, and deeply comforting meal made with simple pantry staples. It comes together in about 45 minutes, delivering a smoky-spicy broth with tender white beans and lean ground turkey.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground turkey (93% lean recommended)
  • 1 medium jalapeño, seeded and finely diced (optional)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles, undrained
  • Juice of 1 lime (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped
  • Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, sliced avocado, crushed tortilla chips, extra cilantro

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, seed and dice the jalapeño (if using), drain and rinse the beans, and measure out the spices into a small bowl.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until nicely browned and no longer pink, about 6-8 minutes. Transfer the cooked turkey to a plate and set aside, leaving any rendered fat in the pot (spoon off all but about 1 tablespoon if there is a lot).
  3. Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and diced jalapeño (if using) and cook for another minute until fragrant.
  4. Add the cumin, smoked paprika, oregano, cayenne, salt, and pepper to the pot. Stir constantly for about 30-60 seconds to bloom the spices, being careful not to burn them.
  5. Return the browned turkey to the pot. Add the drained beans, the entire can of diced green chiles (including the liquid), and the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
  7. Remove the pot from the heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning with more salt, cayenne, or lime juice as desired. Ladle into bowls and top with your favorite garnishes.

Notes

For best flavor, don’t skip browning the turkey and blooming the spices. Use low-sodium broth to control salt level. Let the chili simmer low and slow to avoid scorching. This chili stores well in the refrigerator for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: turkey white bean chili, one-pot chili, healthy chili, easy chili recipe, cozy chili, gluten-free chili, dairy-free chili

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