Turkey and White Bean Chili
Servings: 6 People
Ingredients
- 3 tbsp avocado oil
- 2 cups diced yellow onion
- 3 cloves garlic minced
- 2 pounds Honeysuckle White Lean Ground Turkey
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 2 [4-ounce] cans mild diced green chiles undrained
- 2 [15-ounce] cans cannellini or great northern beans undrained
- 2 cups low-sodium chicken broth
- 2 bay leaves
Optional Toppings:
- Shredded monterey jack cheese
- Pico de gallo
- Pickled jalapenos
- Fresh cilantro leaves
- Sour cream
- Lime wedges
Instructions
- Heat the oil in a large pot or dutch oven over medium heat. When hot, add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
- Add the ground turkey, salt, and pepper and cook, breaking up the meat with the edge of a spoon into smaller pieces and the turkey is cooked through, or no longer pink, about 5 minutes.
- Add the cumin, coriander, chili powder, oregano, cayenne tossing until the spices are well combined with the meat. Cook, toasting the spices, for about 2 more minutes.
- Add the green chiles, beans, broth and bay leaves and bring the pot to a boil. Reduce the heat to a simmer and cook, lightly simmering, uncovered, and stirring occasionally to allow the flavors to meld and the chili to thicken, about 25 minutes.
- Ladle the chili into bowls and top with desired toppings! Enjoy!