WHITE BEAN TURKEY CHILI


I wish I could say I even waited for September 1st to start making soups but to be honest I still eat it ALL summer long. I’m a sucker for a good soup, no matter what time of year. But, now that September is here & fall is in the air, I’m even more excited to share this white bean turkey chili recipe that I made for my family. It was a huge hit and perfectly combined creamy and spicy. You can use a slow cooker or stop-top pot to make this recipe by combing everything and just letting it sit — so easy!

Here’s what you need:

  • 3 cups shredded cooked turkey 
  • 1 tbsp olive oil
  • 1.5 cups sweet corn 
  • 3 cups white kidney beans (two 15 oz. cans)
  • 1/3 cup green chiles (one 4 oz. can)
  • 1 sweet onion, chopped 
  • 1 jalapeno, chopped
  • 3 cloves garlic, minced 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp cumin 
  • 1/4 tsp red pepper flakes 
  • 1/4 tsp paprika 
  • zest of 1 lime
  • 1/4 cup lime juice
  • 4 cups chicken broth
  • 1 cup sour cream
  • 1 cup cream 
  • 1 cup shredded cheddar cheese
  • fresh cilantro, chopped

If using a slow cooker for this recipe (recommended way), set it on high and add one tbsp of olive oil. If cooking on a stovetop, add one tbsp of olive oil to a large pot on medium heat. Add the shredded turkey to the bottom of the pot.

Add the corn, beans, chiles, onion, jalapeno and garlic on top of the shredded turkey.

Combine the salt, pepper, parsley, oregano, cumin, red pepper flakes and paprika in a small bowl and whisk together. Evenly sprinkle on top of the mixture.

Add in the lime juice, lime zest, and chicken broth. Use a large spoon to mix everything in the pot together completely. Cover and cook on high for 3 hours, or on medium for about an hour if stovetop.

After that time has passed, stir the chili and then add the sour cream, cream, and cheddar cheese. Fully incorporate and cover again for 30 minutes. Serve to 6-8 people in bowls topped with fresh cilantro.


WHITE BEAN TURKEY CHILI

Ingredients: 

  • 3 cups shredded cooked turkey 
  • 1 tbsp olive oil
  • 1.5 cups sweet corn 
  • 3 cups white kidney beans (two 15 oz. cans)
  • 1/3 cup green chiles (one 4 oz. can)
  • 1 sweet onion, chopped 
  • 1 jalapeno, chopped
  • 3 cloves garlic, minced 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp cumin 
  • 1/4 tsp red pepper flakes 
  • 1/4 tsp paprika 
  • zest of 1 lime
  • 1/4 cup lime juice
  • 4 cups chicken broth
  • 1 cup sour cream
  • 1 cup cream 
  • 1 cup shredded cheddar cheese
  • fresh cilantro, chopped 

Instructions:  

  1. If using a slow cooker for this recipe (recommended way), set it on high and add one tbsp of olive oil. If cooking on a stovetop, add one tbsp of olive oil to a large pot on medium heat. 
  2. Add the shredded turkey to the bottom, and then the corn, beans, chiles, onion, jalapeno and garlic. 
  3. Combine the salt, pepper, parsley, oregano, cumin, red pepper flakes and paprika in a small bowl and whisk together. Evenly sprinkle on top of the mixture. 
  4. Add in the lime juice, lime zest, and chicken broth. Use a large spoon to mix everything in the pot together completely. Cover and cook on high for 3 hours, or on medium for about an hour if stovetop. 
  5. After that time has passed, stir the chili and then add the sour cream, cream, and cheddar cheese. Fully incorporate and cover again for 30 minutes. 
  6. Serve to 6-8 people in bowls topped with fresh cilantro. Keep refrigerated for up to 5 days and continue to enjoy!