Made with leftover poultry and a handful of pantry ingredients, white bean turkey chili is a healthy, budget-friendly meal.
- 2 cups homemade or low-sodium turkey or chicken stock
- 2 14.5-oz cans diced tomatoes (preferably fire-roasted)
- 2 14.5-oz cans cannellini beans, rinsed and drained
- 1 teaspoon canola oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Salt, to taste (optional)
- Toppings of choice, such as cheese, sour cream, or avocado slices
- Place stock, tomatoes, and beans in a large soup pot over medium-high heat. Bring to a low boil.
- In a small saute pan, heat oil over medium heat. Once oil is hot, add onion and garlic. Cook until onion is soft and translucent, about 5 minutes. Transfer onion and garlic to soup pot.
- Add turkey, chili powder, cumin, paprika, and black pepper to soup pot and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.
- Taste and adjust seasonings before serving. Ladle chili into bowls and serve with toppings of choice.
- Category: Chili
- Method: Stovetop
- Cuisine: Stew
Keywords: chili, turkey, white bean, tomato, spices