Shake up your traditional chili recipe with this turkey and white bean version. If you chop the vegetables ahead of time, this comes together in less than 30 minutes. Perfect for a weeknight!
Serving Size: 1 ½ cups (365g)
Prep Time: 10 minutes
Total Time: 35 minutes
Nutrition Facts: 216 calories / 25.5g carbs / 29g protein / 4g fat
- 1 tablespoon olive oil
- 1 medium (185g) yellow onion (diced)
- 3 cloves garlic (minced)
- 2 poblano (115g) peppers (diced with seeds and membranes removed)
- 2 tablespoons (13g) chili powder
- 1 teaspoon salt
- 1 pound (453g) 99% lean ground turkey breast
- 1, 15-ounce can (440g) diced fire roasted tomatoes
- 1, 15-ounce can (255g) cannellini beans (rinsed and drained)
- 4 cups (960g) vegetable broth
Optional garnishes: cilantro, sliced radishes, avocado, shredded cheese, sour cream (not included in macros)
- Heat olive oil in a large soup pot or dutch oven over medium. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant. Add peppers, chili powder and salt. Cook for 3-5 more minutes until softened, stirring occasionally.
- Add the ground turkey and use a wooden spoon to break it apart as it browns. Cook for an additional 5 minutes or until cooked through.
- Add tomatoes, beans and broth to the pot. Bring to a boil and then reduce heat to low. Simmer for 15-20 minutes or until slightly thickened and flavors come together. Season with additional salt as needed.
- Serve topped with cilantro, shredded cheese, sour cream, avocado, or thinly sliced radishes (macros not included).
- The amount of salt needed will vary depending on the brand of chili powder used.
- Substitute Great Northern or navy beans if the cannellini variety is not available. Macros may vary slightly.
- Chicken broth can be substituted for vegetable broth, as desired.