Lean, ground turkey breast keeps this quick chili light while providing plenty of protein to stick to the ribs. For a spicier version, leave the seeds in the poblano or add a jalapeno pepper.
The perfect ratio of fat, carbohydrates and protein makes this recipe an ideal lunch to prepare at the beginning of the week and reheat at lunchtime.
Active time: 25 minutes Total time: 37 minutes
Easy Turkey Chili with White Beans
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups (190 g) chopped onion
- 1 large poblano pepper, seeded and chopped
- 5 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 pound (453 g) ground turkey breast
- 2 (15.5 oz./439 g) cans low-sodium Great Northern beans, rinsed, drained and divided
- 4 cups (960 g) unsalted chicken broth
- 1/2 tsp kosher salt
- 9 tablespoons (144 g) low-fat sour cream
- 6 tablespoons (27 g) spring onions, thinly sliced
- 6 tbsp (10 g) coriander, chopped
Directions
Heat a Dutch oven over medium-high heat. Add oil to pan and swirl until coated. Add onion and poblano; Sauté for 6-7 minutes until almost tender. Add garlic; Fry for 1 minute. Stir in chili powder, cumin, and turkey; cook until turkey is cooked through, stirring until crumbled, about 4 minutes.
In a small bowl, mash 1 cup beans with a fork. Add bean puree, whole beans, chicken broth and salt to the pan. Bring mixture to a boil; Reduce heat and simmer, partially covered, for 10 minutes.
Pour chili into bowls; Top with sour cream, scallions and cilantro.
Servings: 6 | Serving size: 1 1/3 cups chili, 1 1/2 tablespoons sour cream and 1 tablespoon each spring onions and cilantro
Nutritional values
Nutritional bonus: Potassium: 677 mg; Iron: 27%; Vitamin A: 56%; Vitamin C: 43%; Calcium: 55%
Originally published October 2, 2020; Updated February 2026
The post Easy Turkey Chili with White Beans appeared first MyFitnessPal Blog.
