Turkey White Bean Chili

A lighter, dairy-free chili made with ground turkey, white beans, and green chiles in a fragrant cumin-spiced broth. Hearty enough for a full meal and naturally free of all mammalian products.

What You Need

• 1 lb ground turkey
• 2 cans (15 oz each) white cannellini beans, drained
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Avocado, lime, and cilantro, to serve

Method

1. Heat olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes.
2. Add garlic; cook 1 minute. Add ground turkey; break apart and brown completely.
3. Stir in cumin, chili powder, oregano, and paprika; cook 1 minute.
4. Add beans, green chiles, and chicken broth. Stir to combine.
5. Bring to a simmer and cook 20–25 minutes, stirring occasionally.
6. Mash a few beans against the side of the pot to thicken the chili.
7. Season with salt and pepper. Serve with avocado, lime juice, and cilantro.

Tips & Notes

• Mashing some of the beans is the trick to making white chili thick and creamy without any dairy.
• This freezes beautifully — make a big batch and portion it out for easy future meals.

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