White and Black Bean Turkey Chili is hearty, flavorful and full of protein. This chili makes the perfect game day meal or dinner for the family.
WHITE AND BLACK BEAN TURKEY CHILI
Lets talk about this cold weather.
It is bone chilling and just down right freezing! This weather is the kind that makes you not want to leave your house and hibernate until the temperatures are above 30 degrees again.
I must say that isn’t good for my new years resolutions of getting to the gym more! 😉
One thing that I can control on the inside of my warm house is the food I eat.
Today’s White and Black Bean Turkey Chili is hearty and packed full of protein without all of the guilt of some chills.
It will warm you up on the coldest of days and please a crowd on game day. I make a big batch of this and we eat it throughout the week for dinner or lunch.
In this chili I used white and black beans and really like the combination.
The turkey keeps the chili light and the vegetables and diced tomatoes really add nutrition and flavor.
I like having options when it comes to chili. Sometimes I want to throw the chili in the slow cooker and let it simmer all day and others times I want throw it together at the end of the day and have it ready by dinner.
This White and Black Bean Turkey Chili is the kind you can throw together in under 30 minutes.
Garnish it with shredded cheddar cheese, green onions and fresh cilantro and get ready to serve your family or guests seconds.
- 2 Tablespoons olive oil
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1 green pepper, seeds removed, chopped
- 2 carrots, peeled and chopped
- 1 lb. ground turkey
- 1-15oz can of white beans, drained and rinsed (I used Great Northern)
- 1-15oz can of black beans, drained and rinsed
- 2-14.5oz cans of diced tomatoes
- 1-15oz can corn, drained and rinsed
- 1-15oz can tomato sauce
- 2 Tablespoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper
- 2 teaspoons cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Heat olive oil in a large pot and brown the turkey. Add the onion, garlic, green peppers and carrots and sauté until tender.
- Add the white beans, black beans, diced tomatoes, corn, tomato sauce, chili powder, paprika, red pepper, cumin and oregano and stir to combine.
- Bring the chili to a boil. Reduce to a simmer, cover and cook for 20 minutes stirring occasionally.
- Add salt and pepper to taste and serve in soup bowls with garnishes (cheese, green onions, sour cream, cilantro).