There is nothing more comforting to me than a big warm bowl of this healthy Turkey And White Bean Chili on a cool day!
Turkey And White Bean Chili
Good Morning! I thought we were in the clear and spring was here, but Mother Nature had other plans. Snow is now falling in Chicago and we are supposed to get between 5-8 inches. No Fun. So this cold, wintry weather calls for a nice big bowl of Turkey And White Bean Chili, right? There is nothing more comforting (at least for me) than a nice bowl of warm chili. One of my favorite cookbooks is Williams-Sonoma’s Soup of the Day Cookbook: 365 Recipes for Every Day of the Year that has pages and pages of soups for each season. It is a fun cookbook to browse through, but a little overwhelming since I want to try most all of the recipes.
Soup is one of my favorite things to make because it is customizable, usually healthy and easy to throw together. I also love soups and chilis because you can make a huge batch and have it throughout the week for those busy nights, or freeze it to use later. This Turkey and White Bean Chili falls into all of those categories: it is healthy, easy to make and you will have leftovers (unless you are feeding a big family). As with most soups and chilis this is customizable to your tastes. I could see adding jalapenos for a little extra spice, maybe some black beans or kidney beans.Print
A hearty, healthy chili that mixes ground turkey with white beans and vegetables.
- 2 Tbsp olive oil
- 1 small sweet onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 lb ground turkey
- 1 Tbsp ground cumin
- 2 tsp chili powder
- 1– 28oz can of diced tomatoes (low sodium if possible)
- 1– 15oz can of white beans, drained and rinsed
- 2 Tbsp chopped cilantro
- Grated cheddar cheese for garnish
- Minced red onion for garnish
- In a large pot heat the olive oil over medium-high heat. Add the onion, garlic and red pepper and sauté until soft (about 6-7 minutes).
- Add the ground turkey and cook, breaking up the meat, until browned (8-9 minutes).
- Stir in the cumin, chili powder, and cook for two minutes.
- Add the diced tomatoes with the juice, using the back of a wooden spoon to break up any big chunks.
- Add the white beans, stir, and bring to a boil.
- Reduce the heat to low and simmer, uncovered, stirring occasionally until the flavors come together and the soup starts to thicken (takes about 45 minutes).
- Stir in the cilantro and season with salt and pepper to taste. Serve in soup bowls with a chunk of bread or corn bread, cheese and red onion for garnish.
For those of you affected by the big snow storm stay warm and safe and here’s to hoping Spring is just around the corner! Julia