Jump to RecipeWhite Bean Turkey Chili is creamy, spicy, light, and aromatic. Flavors are built off of the chopped onion, garlic, and jalapeno, diced green chilis, and chipotle in adobo. This recipe uses Mexican spices and white beans with ground turkey meat to satisfy your chili craving, with a leaner and lighter twist.
Chili is one of my favorite answers to the popular weeknight plunder, “What can I make that is filling, fast and cheap!?!
But sometimes I need a little shakeup to my traditional delicious and simple chili recipe, INSTANT POT CHILI!
White Bean Turkey Chili is just what the Dr, ordered if you are craving spice and substance, without all the acidity of the tomatoes and high-fat percentage from ground beef.
White Bean Turkey Chili can be made on the stovetop, crockpot, or instant pot! Pick your poison! I chose to use the regular old stovetop for this recipe because I am starting to feel like the Instant Pot lady! Yes I do love it, but that’s not a nickname that I looking to inherit!
Fresh Ingredients:
Olive Oil
Onion
Garlic cloves
Jalapeno
Ground turkey meat, or ground chicken
1 cup reduced-fat sour cream or greek yogurt
2 tbsp cilantro chopped
Pantry Staples
Can diced green chilies
Kosher Salt
Olive Oil
Cumin
Oregano
Chili Powder
Chipotle in Adobo (can)
Cannellini Beans or Great Northern Beans
Chicken Broth
How To Make White Bean Turkey Chili:
First heat a large heavy pot over medium heat. Add olive oil and then onions, garlic, and jalapeno. Saute’ until soft, about 4 to 5 minutes.
Next add the meat and to brown. Break up the meat while searing. I prefer not to have large bites of meat in my chili, but if you like it like that perhaps leave some larger pieces together.
Now add the spices: salt, cumin, oregano, chili powder, and cook for an additional 2 minutes. I want all that turkey meat covered with spice!
Using a food processor or small blender, puree 1 can of cannellini beans and 1 chipotle pepper in adobo. Use the entire can, including the broth from the can. This pureed bean and chili mixture is pure magic! It’s going to give the White Bean Turkey Chili a smokey, bean flavor with every bite! I really love this idea, and it’s a great technique to add richness and flavor to any soup with beans!
Now add the pureed mixture, plus one additional can of cannellini beans, (rinse and drain the 2nd can), and chicken stock to the stovetop pot.
Dinner is practically done! Just cover and reduce heat to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
Just before serving remove from heat and stir in sour cream and fresh chopped cilantro. Serve hot with your favorite toppings chili toppings! Mine are avocado, shredded cheese, and a squeeze of lime!
White Bean Turkey Chili Slow Cooker/ Pressure Cooker Instructions:
Slow Cooker Directions: Saute onions, garlic and jalapeno, and brown meat and in a separate pot, if your slow cooker doesn’t have a saute’ function. Then add meat to a slow cooker along with all other ingredients. **One ingredient variation though: reduce the amount of chicken broth from 2 cups to 1.5 cups. Set slow cooker to 8 hours on low and 4/5 hours on high. Wait till the cycle has ended before adding the sour cream and cilantro.
Instant Pot Directions: To make in the Instant Pot, use the saute’ function to brown meat and saute’ onion, garlic, and jalapeno. Turn off the saute’ feature and add other ingredients. ** One ingredient variation though: reduce the amount of chicken broth from 2 cups to 1.5 cups. Set pressure cooker 25 minutes on high pressure. Use Natural pressure release for at least 10 minutes before opening the pressure valve. Wait till the cycle has ended before adding the sour cream and cilantro.
CHECK OUT MY OTHER CHILI RECIPES!
White Bean Turkey Chili
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 jalapeno minced
- 2 lb ground turkey
- 4.5 oz can diced green chilies
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tbsp chili powder
- 1 chipotle in adobo
- 2 cans cans of cannellini only 1 can rinsed and drained
- 2 cups chicken broth
- 1 cup reduced-fat sour cream or greek yogurt
- 2 tbsp cilantro chopped
Instructions
- Heat a large heavy pot over medium heat. Add olive oil
- Add onions, garlic, and jalapeno. Saute' until soft, about 4 to 5 minutes.
- Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
- Add salt, cumin, oregano, chili powder and cook for 2 minutes.
- Puree 1 can of beans and broth from can with 1 chipotle pepper in adobo.
- Add puree to the pot with 1 can of beans (rinsed drained) and chicken broth.
- Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
- Remove from heat, stir in sour cream and cilantro. Adjust salt if desired.
- Serve hot with favorite toppings.
Notes
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Slow Cooker Directions: To make in the slow cooker, follow steps 1-7, but reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
-
Instant Pot Directions: To make in the Instant Pot, Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Nutrition
