Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and healthy meal. Serves 6 in under an hour.

The weather has been all over the place. Once day it’s sunny and warm and then the next it’s cold, cloudy and rainy. It’s been unpredictable and yet, totally predictable because, hello it’s Michigan.

However, no matter what crazy fall or winter weather is happening outside, I’m always game for a bowl of chili. Because there’s nothing better than a bowl of chili to warm up with. This chipotle chili is leaner with ground turkey instead of beef, and a little meaner with a ground chipotle chili powder for that deliciously smoky, back-of-the-throat heat.

In under an hour you will enjoy a bowlful of hearty, smoky, soul warming chipotle white bean turkey chili. It’s the perfect thing after a day of yard work and raking up leaves.

To Make This Chipotle White Bean Turkey Chili You Will Need:

• olive oil spray
• yellow onion
• garlic
• extra lean ground turkey
• chili powder
• chipotle powder
• ground cumin
• dried oregano
• white beans (like navy or great northern)
• 2 (15 ounce) cans tomato sauce

Next, dice up 1 cup of yellow onion and also mince up 3 cloves fresh garlic.

Spray a large, deep-sided pan or Dutch oven with olive oil and heat over medium. Once hot, add in the onion, garlic and a pinch of kosher salt, cooking until softened, stirring occasionally for about 8 to 10 minutes.

Then add in the 2 pounds of extra lean ground turkey.

Using a wooden spatula, break the ground turkey into small crumbles and cook until no longer pink.

Measure and add 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1-1/4 teaspoon ground cumin, 1/2 teaspoon dried oregano.

Stir and cook for 1 more minute to open up those spices.

Add in the 3 cans of rinsed and drain white beans.

Lastly, add 2 (15 ounce) cans of tomato sauce along with a 1/2 cup of water, this will thin the chili out a smidge.

I like to add the water to the empty can and swirl it around to catch any leftover sauce.

Stir the sauce and water into the meat and bean mixture.

Cover and simmer for 30 minutes, stirring occasionally.

YUM!

Finally the chipotle white bean turkey chili is ready to be served.

 As we all know, chili is all about the toppings because they add texture and add flavor, making chili that much more delicious.

I highly suggest, topping your bowl of chili with sour cream or plain greek yogurt, shredded sharp white cheddar, sliced green onions, cilantro and a squeeze of lime.

Lastly, and more importantly serve this chili with corn tortilla chips.  

Get your spoons ready!

For more delicious chili recipes click HERE!

Enjoy! And if you give this Chipotle White Bean Turkey Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Chipotle White Bean Turkey Chili

Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and healthy meal. Serves 6 in under an hour.

Prep Time 5 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

FOR THE CHILI:

• olive oil spray
• 1 medium yellow onion, diced
• 3 cloves fresh garlic, minced
• 2 pounds extra lean ground turkey
• 2 teaspoons chili powder
• 2 teaspoons ground chipotle powder
• 2 teaspoons kosher salt, more or less to taste
• 1-1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 (15 ounce) cans great northern beans, rinsed and drained
• 2 (15 ounce) cans tomato sauce

FOR SERVING:

• 1/4 cup cilantro, chopped
• plain nonfat greek yogurt or sour cream
• grated extra sharp white cheddar cheese
• lime wedges
• tortilla chips

Instructions

1. Spray a deep sided pan or Dutch oven with olive oil and preheat over medium heat.
2. Add in onion, garlic and a pinch of salt, and sauté for 8-10 minutes or until soft.
3. Next add the ground turkey, use a wooden spatula to break up into small crumbles. Cook until no longer pink.
4. Measure and add in chili powder, chipotle powder, salt, cumin and oregano. Stir and cook for 1 minute.
5. Add in the beans, tomato sauce and roughly 1/2 cup of water. I like to add the water to the empty cans and swirl it around to catch any leftover sauce.
6. Stir, cover and simmer on low heat for 30 minutes.
7. Spoon chili into bowls and top with desired toppings.

Notes

• If using canned chipotles, omit the ground chipotle pepper, increase the chili powder to 1 tablespoon and use 2 chipotles (chopped) and 1 teaspoon adobo.

*FOR SOAKING BEANS: Place 1-1/2 cups dried great northern beans in a large pot, cover with 6 cups of hot water and bring to a boil for two minutes. Drain and rinse before adding beans back into the pot. Cover with 6 cups hot water again and bring to a boil over high heat. Once at a boil, reduce the temperature to medium-low and simmer for 1 to 1½ hours or until tender. Drain the beans and use right away or refrigerate for a few days until ready to use.

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• 
  Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Nutrition Information:

Yield:

6

Serving Size:

1 generous cup
Amount Per Serving: Calories: 383 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 115mg Sodium: 1648mg Carbohydrates: 21g Fiber: 6g Sugar: 8g Protein: 57g

Nutrition information isn’t always accurate.