Cozy White Bean Turkey Chili: Your New Comfort Food Obsession!
White bean chili: master this hearty turkey recipe, packed with flavor from green chilies and cumin. A comforting meal perfect for any night.
Ingredients
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3-4 garlic cloves (chopped)
- 1 yellow bell pepper (diced)
- 3 cups shredded turkey leftovers (or shredded chicken breast)
- 1 4.5 oz can diced green chilies
- 2 tbsp tomato paste
- 2 14 oz cans cannellini or navy beans (rinsed and drained)
- 1/2 tsp kosher salt
- 1/2 tbsp cumin
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the chopped garlic and diced yellow bell pepper, cooking for another 3-4 minutes until fragrant.
- Add the shredded turkey leftovers (or chicken breast), diced green chilies, and tomato paste to the pot. Stir well to combine and cook for 2 minutes.
- Pour in the rinsed and drained cannellini (or navy) beans. Add the kosher salt and cumin. Stir everything together.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld. For a richer flavor, simmer longer.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like cilantro, avocado, or a dollop of Greek yogurt.
Notes
- For a thicker chili, mash a quarter of the beans against the side of the pot with a spoon before simmering.
- Don't skimp on the simmer time; 20-30 minutes allows the flavors to deepen significantly.
- If using fresh chicken or turkey, ensure it reaches an internal temperature of 165°F (74°C) before shredding and adding to the chili.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skimp on the simmer time; 20-30 minutes allows the flavors to deepen significantly.
- If using fresh chicken or turkey, ensure it reaches an internal temperature of 165°F (74°C) before shredding and adding to the chili.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.