Turkey and White Bean Chili

There’s something about eating a bowl of hearty chili once the weather starts getting chilly (Chilly-chili! haha, I crack myself up :D ). Anyway, instead of my usual chili recipe (See my recipe: Spicy Black Bean Chili With Cornbread Topping), I decided to change things up and make a white chili. This is a perfect family dinner recipe cos it’s milder than regular chili (which my daughter really appreciates, cos she loves chili but often finds it too spicy for her palate) and it’s relatively healthier cos you use turkey or chicken, which is a leaner meat than beef.

This turkey & white bean chili is the perfect dish to warm up with in the Fall/Winter.  It’s easy to make and can be ready eat in 30 mins. …so what you waiting for? Give it a try!

Turkey & White Bean Chili Recipe

1 lb ground turkey
2 tbsp olive oil
1/2 onion
3-4 garlic cloves
4 oz can of diced green chiles (fire roasted)
1 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper powder
1 (8oz) can of white beans
1 cup cream of chicken soup (not condensed)
2 cups chicken broth
1 tsp salt (or according to taste)
1/2 milk
2 tbsp corn meal
1/2 Sour cream
1 tbsp finely chopped cilantro
Fresh serrano/jalapeno for garnish
Grated cheese for garnish

– Start by finely mincing & dicing four cloves of garlic & half an onion.
– In a heavy bottom pan, heat some olive oil, then toss in the chopped onion and saute them for a couple minutes until it turns soft & translucent.
– Add the minced garlic and saute for a minute. Then add the small can of diced green chiles.
– Add the ground turkey and break it up into bits to brown over medium-high heat.
– We’re going to add all the spices into the ground turkey at this point. So add the oregano, cumin, paprika & cayenne into the pot and mix well.
– Drain & rinse a can of whit beans. Then add the beans to the pot.
– Pour in a cup of cream of chicken soup (I used a instant cup soup packet, not condensed cream of chicken) & 2 cups of chicken broth. If you don’t have cream of chicken just use an extra cup of broth instead.
– Season the chili with salt according to the taste. Keep in mind most broths and soups have salt already…so taste as you add. Then put the lid on and let the chili simmer on medium heat for about 10-15 minutes.
– In the meantime, add 2 tbsp of corn meal to half a cup of milk and mix well. We’ll use this to thicken the chili.
– After the chili has been simmering for 10-15 minutes, pour in the corn meal mix and stir well. The sauce will start to thicken immediately. Once it’s at the consistency you like, turn the heat off.
– Then stir in 1/2 cup of sour cream into the chili and add a generous pinch of finely chopped cilantro.
– Serve garnished with cheese, sour cream, fresh cilantro, jalapeno/serrano slices & tortilla chips.


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