What's for Dinner? White Bean Turkey Chili
Hearty chili is a cool-weather favorite, but lighten it up with mild green chilis, white beans, and turkey, and it's something that satisfies year-round. It's a lot quicker to make than old-school beef chili, it's healthy, and the kids will eat it, too. Part of the fun is adding a variety of toppings to the finished dish. You can substitute chicken for the ground turkey if you want. It's good either way.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey or boneless skinless chicken breast
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon ground coriander
- 2 4.5-ounce cans chopped fire-roasted mild green chilis (like Ortega), undrained
- 3 cups low-sodium chicken broth
- 2 cans white beans or cannelini beans, rinsed and drained
- 1/2 teaspoon hot sauce (like Tabasco or Tapatio, optional)
- Salt and fresh ground black pepper to taste
Toppings
- Grated Monterey jack cheese
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Lime wedges (for squeezing into chile)
- Additional hot sauce
Heat oil in a large Dutch oven over medium-high heat. Add ground turkey and cook until browned, stirring frequently, about 10 minutes. Remove meat from the pan and add onions and garlic. Cook until translucent and tender about 6 minutes, stirring frequently. Return meat to pan with onions and garlic and add chiles, cumin, oregano, coriander, and black pepper. Stir to combine and cook about 5 minutes over low heat. Add chicken broth, beans, and hot sauce (if using), bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.
Ladle chili into serving bowls and let diners add the toppings of their choice. Serve with a green salad and cornbread for a great weeknight dinner.
