White Bean and Turkey Chipotle Chili

Published on October 23, 2019 | By

Is it cold outside yet? If you live in the south and you are still awaiting cooler temperatures and they have not yet arrived, you can always lower the thermostat on the a/c and pretend. In any case, this white bean and turkey chipotle chili will add heat and spice to your life. Ole!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 21/2 cups of cooked white beans, navy beans or great northern beans
  • 3 TBSP vegetable oil
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 TBSP cumin
  • 1 tsp oregano
  • 11/2 lbs ground turkey
  • 2 tsp salt
  • 2 cups chicken broth, reserve 2 TBSP
  • 1 TBSP masa flour
  • 1/4 cup green tomatillo sauce, salsa verde
  • 1 small 7 oz can of chipotle chiles in adobo
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Cook white beans until tender, drain and reserve 21/2 cups. You may also choose to use canned beans, either navy or great northern beans.
  2. Heat oil over medium heat in a dutch oven. Sauté onions and garlic until soft. Add ground turkey and stir until browned. Add oregano, cumin and salt. Stir.
  3. Add 2 cups, but reserve 2TBSP, of chicken broth, stir, and bring to a simmer.
  4. Add 1/4 cup of green tomatillo, or chili verde sauce. I sometimes make my own, see the SLP recipe for chili verde, or at times I buy a high quality jarred version from the supermarket.
  5. Add white beans. Stir to combine with turkey and stock mixture.
  6. In a small bowl, mix 1 TBSP of masa flour with 2 TBSP of stock. Stir gently into the chili mixture. Complete the chili by adding chipotle in adobo sauce according to taste. It definitely adds a kick to the chili so adjust the heat as you like it.
  7. Garnish each bowl of the chili with fresh chopped cilantro. You can also add sour cream or a dollop of Greek yogurt and grated cheese of your choice. I sometimes garnish with pickled onions too.
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