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Healthy One-Pot White-Bean Turkey Chili

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp extra-virgin olive oil 15 ml
  • 1 medium yellow onion diced, about 1 1/2 cups (180 g)
  • 1 medium poblano pepper seeded and diced, about 1 cup (120 g)
  • 1 1/4 lb 93% lean ground turkey 567 g
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp ground coriander
  • 1/4 tsp freshly ground black pepper
  • 2 4-oz cans mild diced green chiles, undrained (227 g total)
  • 3 15-oz cans cannellini beans, drained and rinsed, about 4 1/2 cups (approximately 765 g drained)
  • 3 cups low-sodium chicken broth 710 ml
  • 1 cup frozen corn 150 g
  • 2 tbsp fresh lime juice 30 ml
  • 1/3 cup chopped fresh cilantro about 15 g

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the onion and poblano and cook for 4–5 minutes until beginning to soften.
  2. Add the ground turkey and cook for 6–8 minutes, breaking it into crumbles, until no longer pink with a few lightly browned spots.
  3. Stir in the garlic, cumin, oregano, salt, coriander, and black pepper. Cook for 30–45 seconds.
  4. Add the green chiles, beans, chicken broth, and corn. Bring just to a boil, reduce to medium-low, and simmer uncovered for 18–22 minutes.
  5. Mash about 1 cup of the beans against the side of the pot. Stir and simmer for another 3–5 minutes until creamy but still spoonable.
  6. Remove from the heat. Stir in the lime juice and cilantro, taste, and adjust the salt before serving.