Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Tablespoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Ground Coriander
  • 5 lbs Ground Turkey (93% lean recommended)
  • Salt & Black Pepper, to taste
  • 4 cups Low Sodium Chicken Broth
  • 1 (4 oz) can Canned Green Chilies, chopped and drained
  • 2 (15 oz) cans White Beans (Great Northern or Cannellini), rinsed and drained
  • 2 oz Cream Cheese, cubed (optional, for creaminess)

Instructions:

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion and bell pepper. Sauté until softened and translucent (about 5-7 minutes).
  2. Add minced garlic, cumin, oregano, smoked paprika, and coriander to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add the ground turkey to the pot. Break it up with your spoon and cook until fully browned. Drain off any significant excess fat. Season well with salt and pepper.
  4. Stir in the drained green chilies and pour in the chicken broth. Bring the mixture to a simmer.
  5. Add the rinsed and drained white beans. Reduce heat to low, cover partially, and let simmer gently for 25 minutes, allowing the flavours to marry.
  6. Stir in the cubed cream cheese until it has fully melted and disappeared into the liquid, creating a slightly thicker, creamy body. If omitting cream cheese, skip this step.
  7. Taste the chili. Adjust salt, pepper, or add cayenne if desired. Simmer uncovered for 5 more minutes to reach your desired thickness.
  8. Ladle the White Bean Turkey Chili into bowls and garnish immediately with toppings like Greek yogurt and scallions.