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.
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.
First, gather all of your ingredients. For this recipe you will need; olive oil spray, 1 medium onion, 3 cloves fresh garlic, 2 pounds extra lean ground turkey, 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1-1/4 teaspoon ground cumin, 1/2 teaspoon dried oregano, 3 (15 ounce) cans white beans like navy or great northern and 2 (15 ounce) cans tomato sauce.
Next, dice up 1 cup of yellow onion and also mince up 3 cloves fresh garlic. Then 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.
Next, add the chili powder, ground chipotle powder, kosher salt, ground cumin and dried oregano.
Then, stir and cook for 1 more minute to open up those spices.
Next add in the rinsed and drain white beans.
Lastly, add two cans of tomato sauce along with a 1/2 cup of water to thin it out a smidge. I like to add the water to the empty can and swirl it around to catch any leftover sauce.
Next, cover and simmer for 30 minutes, stirring occasionally.
Finally the chipotle white bean turkey chili is ready to be served. And as we all know, chili is all about the toppings.
Toppings really amp up the flavor and make chili that much more delicious.
I highly suggest, toping your bowl of chili with sour cream or plain greek yogurt, shredded sharp white cheddar, sliced green onions, cilantro and a squeeze of lime juice.
Lastly, and more importantly serve this chili with corn tortilla chips or Fritos.
Get your spoons ready!
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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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*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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chipotle White Bean Turkey Chili
Ingredients
FOR THE CHILI:
FOR SERVING:
Instructions
Notes
Recommended Products
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
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Looks delicious! I will have to try this once it cools down a bit in Texas 🙂
Our weather has been just crazytown, too! But even if it was 100 degrees outside, I’m game for chili — especially one that sounds and looks as yummy as this one.
Chili is totally my favorite season. Nothing better in my opinion!!!
Wish I had this recipe for our localized chili cook off a few days ago!
I really appreciate your soaking your own beans and taking me through the process, though i confess, I’m a canned beaned at heart!
However, I love how you used turkey instead of ground beef. Nothing against ground beef, I love it but I find I have to cook it first before adding to the garlic/onions or I end up with “slimy” chili. With turkey, I won’t have this fear. Yay.
This bowl of chili is so meaty and hearty. My hubs would love this recipe.
I am a fan of chili too. I usually make it with can beans. I have done it the other way lots of times, but I find often I don’t plan ahead enough to soak the beans. Anyway I can’t say I notice any flavor difference between the two. Normally can food is not as good, but there is so much other flavors in chili, maybe one doesn’t notice it? Anyway looks like a wonderful recipe. Nice set of pictures.
Yum! Always looking for variations on my favorite chili recipes and this one looks great!
xx,
Elizabeth
http://www.adrian-james.com
This was SOOO good!! I am so excited to add this to my recipes for the family! My girls loved it as well (made a separate nonspicy pot of chili for them). I did not do anything different, except add extra adobo sauce! I topped with lime, sour cream, cheese and cilantro! So much flavor! Thank you!!