Chipotle White Bean Turkey Chili

Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and healthy meal. Serves 6 in under an hour.

Course Soups, Stews & Chilis

Cuisine Tex Mex

Keyword beans, chili, chipotle, fall, gluten free, healthy, low fat, low point chili, sugar free, turkey

Prep Time 5

Cook Time 40

Additional Time 10

Total Time 55

Servings servings

Calories 470

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

FOR THE CHILI:

olive oil spray
1 medium yellow onion diced
3 cloves fresh garlic minced
2 pounds extra lean ground turkey
2 teaspoons chili powder
2 teaspoons ground chipotle powder
2 teaspoons kosher salt more or less to taste
1¼ teaspoon ground cumin
1/2 teaspoon dried oregano
3 (15 ounce) cans great northern beans rinsed and drained
2 (15 ounce) cans tomato sauce

FOR SERVING:

1/4 cup cilantro chopped
plain nonfat greek yogurt or sour cream
grated extra sharp white cheddar cheese
lime wedges
tortilla chips

Instructions

Spray a deep sided pan or Dutch oven with olive oil and preheat over medium heat.
Add in onion, garlic and a pinch of salt, and sauté for 8-10 minutes or until soft.
Next add the ground turkey, use a wooden spatula to break up into small crumbles. Cook until no longer pink.
Measure and add in chili powder, chipotle powder, salt, cumin and oregano. Stir and cook for 1 minute.
Add in the beans, tomato sauce and roughly 1/2 cup of water. I like to add the water to the empty cans and swirl it around to catch any leftover sauce.
Stir, cover and simmer on low heat for 30 minutes.
Spoon chili into bowls and top with desired toppings.

Notes

If using canned chipotles, omit the ground chipotle pepper, increase the chili powder to 1 tablespoon and use 2 chipotles (chopped) and 1 teaspoon adobo.

*FOR SOAKING BEANS: Place 1-1/2 cups dried great northern beans in a large pot, cover with 6 cups of hot water and bring to a boil for two minutes. Drain and rinse before adding beans back into the pot. Cover with 6 cups hot water again and bring to a boil over high heat. Once at a boil, reduce the temperature to medium-low and simmer for 1 to 1½ hours or until tender. Drain the beans and use right away or refrigerate for a few days until ready to use. Click here for step-by-step instructions.

Nutrition