Turkey and White Bean Chili
Servings: 6
Ingredients
- 3 tablespoons avocado oil
- 2 cups diced yellow onion
- 3 garlic cloves, minced
- 2 pounds lean ground turkey
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons chili powder
- 1½ teaspoons dried oregano
- 1/4 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 jalapeño peppers
- chopped 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!
Nutrition
Calories: 275kcal | Carbohydrates: 8g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 890mg | Potassium: 637mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg