White Bean Turkey Chili
A creamy, hearty white bean turkey chili made with shredded turkey, cannellini beans, green chiles, and a touch of Greek yogurt. This one-pot meal is gluten-free, packed with protein, and ready in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 medium yellow onion, diced
- 1 cup chopped fresh cilantro
- 3–4 cups shredded cooked turkey
- 3 (14 oz) cans cannellini or northern white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (4.5 oz) cans diced green chiles
- 5 cups chicken broth
- 1 cup plain Greek yogurt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and minced garlic. Sauté for 3–5 minutes until onions are translucent.
- Stir in chopped cilantro and cook for 1 more minute.
- Add shredded turkey, drained beans, corn, green chiles, spices, and broth to the pot. Stir to combine.
- Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
- Use a potato masher to mash the beans in the pot 3–4 times to thicken the chili.
- Let it simmer uncovered for 5 more minutes.
- Remove from heat and stir in Greek yogurt until fully incorporated.
- Serve hot with optional toppings like avocado, shredded cheese, cilantro, or jalapeños.
Notes
- Shredded chicken can be used instead of turkey.
- Frozen corn can be substituted for canned corn.
- Sour cream can replace Greek yogurt for a different flavor.
- Add more broth or water if a thinner consistency is desired.
- Refrigerate leftovers for up to 5 days in airtight containers.
Find it online: https://www.cookwithbenchi.com/white-bean-turkey-chili/