White Bean Chili with Ground Turkey
Delicious, hearty white turkey chili made with white meat turkey, northern white beans, and veggies. This version is easy to make and hits all the chili yum notes.
- Prep Time: 20 minutes
- Cook Time: 60 Minutes
- Total Time: One Hour Twenty Minutes
- Yield: 8 Cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Gluten Free
Ingredients
2 teaspoons olive oil
2 large carrots-diced
3 celery stalks-diced
1 leek -diced (or one diced yellow onion)
1 red bell pepper diced
1 medium shallot-diced
5 cloves garlic-finely minced
3 – 28 oz cans of crushed tomatoes
3 bay leaves
1/4 cup fresh oregano or 4 tsp. dried oregano
2 tablespoons chili powder (or more to taste)
4 pounds ground white meat turkey
4 cans of northern white beans-drained
1 bunch of green onions (scallions) – diced for topping
8 ounces young fresh mozzarella – shredded for topping (or cheese of choice)
Instructions
- Rinse all vegetables and dice.
- In a sauté pan, add the olive oil and heat over medium heat; add garlic and sauté for 2 minutes. Add the rest of the diced vegetables and cook for 5 to 7 minutes until the leeks are transparent. Remove from heat and set to the side.
- Place crushed tomatoes in a cooking pot and place on the stove over medium heat. Add the sautéed vegetables and oregano, bay leaves, and chili powder. Simmer the sauce on low.
- Cook the turkey in a frying pan, ensuring it’s cooked all through, no pink. Drain any liquid and add turkey to the sauce on the stove.
- Drain the four cans of white beans and rinse under running water; add beans to the sauce and turkey on the stove. Let the chili simmer on low heat for 1 hour. Salt to taste.
- This dish tastes terrific with steamed rice & or cornbread. Delicious topped with shredded mozzarella or good American cheese and green onions.
Notes
*Make sure to remove the Bay Leaves before serving.
Serve with various toppings such as cornbread, chopped onions or scallions, corn chips, and grated cheese.