Lean ground turkey keeps this chili light but full of protein. If you like extra heat, leave the poblano seeds in or add a jalapeño.
The mix of fat, carbs, and protein makes this dish a great lunch you can cook ahead and reheat.
Active time: 25 minutes | Total time: 40 minutes
Turkey and White Bean Chili
Ingredients
- 2 tbsp olive oil
- 1½ cups chopped onion
- 1 large poblano pepper, seeded and chopped
- 5 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 lb ground turkey breast
- 2 (15.5‑oz) cans low‑sodium Great Northern beans, rinsed and drained
- 4 cups unsalted chicken stock
- ½ tsp kosher salt
- 9 tbsp reduced‑fat sour cream
- 6 tbsp green onions, sliced
- 6 tbsp cilantro, chopped
Directions
- Heat a large pot over medium‑high heat. Add olive oil, then swirl to coat.
- Add the onion and poblano. Cook, stirring, until they are soft, about 6‑7 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle chili powder and cumin, then add the turkey. Break the meat apart and cook until it reaches 165°F (74°C), about 4 minutes.
- In a small bowl, mash 1 cup of the beans with a fork. Add the mashed beans, the remaining whole beans, chicken stock, and salt to the pot.
- Bring the mixture to a boil, then lower the heat. Simmer partially covered for 10 minutes.
- Ladle the chili into bowls. Top each serving with sour cream, green onions, and cilantro.
Serves: 6 (about 1 ⅓ cups per serving)
Nutrition (per serving): 317 calories, 10 g fat, 29 g carbs, 8 g fiber, 31 g protein, 450 mg sodium.
