Best 16 Bean And Turkey Chili Recipes

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# Bean and Turkey Chili

With a vibrant fusion of flavors, bean and turkey chili is a hearty and delectable dish that promises a culinary journey like no other. This satisfying meal combines the savory richness of ground turkey with the wholesome goodness of an array of beans, creating a symphony of textures and flavors that dance on the palate. Embark on a culinary adventure as we delve into a collection of delectable recipes that showcase the versatility and endless possibilities of bean and turkey chili. From traditional favorites to modern twists, each recipe holds its own unique charm, ensuring that every spoonful is an explosion of taste. Whether you prefer a classic stovetop preparation or the convenience of a slow cooker, these recipes cater to diverse cooking preferences and skill levels.

## Recipes Included:

1. **Classic Bean and Turkey Chili:**
- A timeless recipe that captures the essence of traditional chili.
- Ground turkey and a medley of beans simmer in a flavorful broth, creating a hearty and comforting dish.

2. **One-Pot Bean and Turkey Chili:**
- Perfect for busy weeknights, this recipe streamlines the cooking process by using a single pot.
- Ground turkey, beans, and aromatics are combined and cooked together, resulting in a quick and easy chili.

3. **Slow Cooker Bean and Turkey Chili:**
- Ideal for effortless entertaining or meal prepping, this recipe utilizes the convenience of a slow cooker.
- Simply combine the ingredients in the slow cooker and let it work its magic, producing tender turkey and flavorful chili.

4. **Healthy Bean and Turkey Chili:**
- A guilt-free indulgence, this recipe focuses on wholesome ingredients without compromising on taste.
- Ground turkey, non-fat Greek yogurt, and a variety of beans create a nutritious and satisfying chili.

5. **Spicy Bean and Turkey Chili:**
- For those who crave a fiery kick, this recipe amplifies the heat with the addition of chili peppers and spices.
- Ground turkey and beans are enveloped in a bold and flavorful broth, creating a chili that packs a punch.

6. **Vegetarian Bean and Turkey Chili:**
- A plant-based twist on a classic, this recipe swaps ground turkey for hearty mushrooms.
- Mushrooms, beans, and vegetables come together in a flavorful broth, delivering a satisfying and meatless chili.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY AND WHITE BEAN CHILI



Turkey and White Bean Chili image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 4-6 servings

Number Of Ingredients 32

1/2 pound dried navy beans, picked over
Sour cream, for serving
2 tablespoons olive oil
Grated Cheddar or Monterey Jack cheese, for serving
2 cups chopped yellow onion
Chopped green onions, for serving
2 tablespoons minced jalapeno
2 tablespoons minced garlic
2 1/2 pounds ground turkey
2 tablespoons Emeril's Southwest Essence, recipe follows
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
2 (4-ounce) cans diced green chiles, undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon ground coriander
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 teaspoon black pepper

Steps:

  • In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
  • In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
  • Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
  • Combine all ingredients thoroughly.

KHALIL'S TURKEY AND WHITE-BEAN CHILI



Khalil's Turkey and White-Bean Chili image

Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 1h20m

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 serrano chiles, seeded and minced
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon cayenne pepper
Coarse salt
1 pound ground white-meat turkey or chicken
5 cups low-sodium chicken broth
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) white hominy, rinsed and drained
3 tablespoons cornmeal

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.

Nutrition Facts : Calories 338 g, Fat 15 g, Fiber 6 g, Protein 21 g, SaturatedFat 3 g

WHITE BEAN, TURKEY, AND SAUSAGE CHILI



White Bean, Turkey, and Sausage Chili image

A family favorite vamp of chili from Grandma Cheryl! You MUST use a large cast-iron pan, or chili will not thicken as fast or as much! Can sub chicken breast for turkey cutlets. Jalapenos and hot sausage are optional, but add the most flavor if you're not scared of a little spice!

Provided by shay

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

1 (1 ounce) package hot Italian sausage links
1 tablespoon olive oil
2 turkey cutlets, cut into bite sized pieces
1 tablespoon ground cumin
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
2 onions, chopped
8 cloves garlic
4 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
3 (10.75 ounce) cans low-sodium chicken broth
1 tablespoon ground cumin
1 ½ teaspoons garlic powder
2 jalapeno peppers, chopped
2 whole jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
  • Heat olive oil in a large cast-iron pan over medium-high heat. Cook and stir turkey in hot oil until evenly browned, about 5 minutes.
  • Season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. Add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
  • Pour in the white kidney beans and chicken broth. Season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
  • Mix in the chopped jalapeno and the whole jalapeno peppers, if desired. Remove the sausages from the oven and cut them into bite-sized pieces. Stir the sausage into the chili.
  • Cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.

Nutrition Facts : Calories 588.4 calories, Carbohydrate 52.3 g, Cholesterol 73.1 mg, Fat 22.9 g, Fiber 12.8 g, Protein 40.9 g, SaturatedFat 6.9 g, Sodium 1322.3 mg, Sugar 4.9 g

QUINOA, BEAN, AND GROUND TURKEY CHILI



Quinoa, Bean, and Ground Turkey Chili image

Ground turkey chili with quinoa is great for chili dogs, nachos, or just in a bowl.

Provided by Michelle Colón Snyder

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h6m

Yield 8

Number Of Ingredients 19

1 tablespoon ghee
1 pound ground turkey
1 large onion, chopped
5 cloves garlic, minced
¼ teaspoon ground black pepper
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 stalks celery, chopped
2 tablespoons chili powder, or more to taste
1 tablespoon Worcestershire sauce
1 tablespoon ground cumin
1 teaspoon dried oregano
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
Himalayan pink salt to taste
4 cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup tri-colored quinoa

Steps:

  • Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
  • Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 43.5 g, Cholesterol 45.9 mg, Fat 8.4 g, Fiber 11.6 g, Protein 22.9 g, SaturatedFat 2.4 g, Sodium 888.8 mg, Sugar 6.8 g

TURKEY AND CANNELLINI BEAN CHILI



Turkey and Cannellini Bean Chili image

For a leaner take on chili, use ground turkey in place of ground beef, and combine with cannellini beans and green chiles for extra flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 1/4 lb lean (at least 93%) ground turkey
2 teaspoons ground cumin
1 cup chopped onion (1 large)
1 poblano chile, seeded, chopped
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey and cumin in oil 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Remove turkey; set aside.
  • Add onion and poblano chile to Dutch oven; cook over medium heat 5 minutes, stirring occasionally, until tender. Add garlic; cook 30 seconds.
  • Mash 1 can of the beans with potato masher; add mashed beans and remaining can of beans to Dutch oven. Stir in turkey, broth, green chiles, salt and pepper. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until slightly thickened. Garnish individual servings with sour cream and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg

TURKEY, BEEF AND BLACK BEAN CHILI



Turkey, Beef and Black Bean Chili image

From The Parker Ranch Grill in Kamuela, Hawaii. I'm told it's still too mild even after adding habenero and jalapeno peppers to it.

Provided by kymgerberich

Categories     Poultry

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 lb ground turkey
1 lb ground beef
1 lb chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 (6 ounce) cans tomato paste
2 teaspoons sugar
3 cups fresh tomatoes, diced
3 cups onions, diced
3 cups red bell peppers, diced
3 cups canned black beans, drained, rinsed (from 3 15-oz cans)
1 cup fresh cilantro, chopped
2 3/4 cups beef broth, approximately
1 (8 ounce) package cheddar cheese, grated

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add ground turkey and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
  • Add black beans, cilantro and any amount minced hot chile peppers you may desire. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

Nutrition Facts : Calories 707.1, Fat 39, SaturatedFat 15.8, Cholesterol 152.5, Sodium 1962.5, Carbohydrate 43.4, Fiber 12.9, Sugar 16, Protein 49.2

TURKEY AND BEAN CHILI



Turkey and Bean Chili image

A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch of molasses for richness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

4 slices bacon cut into 1/2-inch pieces
3 pounds ground dark-meat (7% fat), turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in puree
2 tablespoons unsulfured molasses
Coarse salt
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese

Steps:

  • Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
  • Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
  • Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
  • Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Nutrition Facts : Calories 480 g, Fat 14 g, Fiber 14 g, Protein 47 g

SLOW COOKER TURKEY AND WHITE BEAN CHILI



Slow Cooker Turkey and White Bean Chili image

Hearty, with just a touch of spice. Got this from my co-worker who got it from her physical trainer. This chili won in our chili competition at work.

Provided by mlulay

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 4h45m

Yield 8

Number Of Ingredients 12

1 tablespoon vegetable oil
2 pounds boneless turkey breast
2 onions, chopped
4 cloves garlic, minced
1 (15 ounce) can cannellini (white) beans, drained
1 (29 ounce) can white hominy, drained
3 (14 ounce) cans low-sodium chicken broth
3 (15 ounce) cans cannellini (white) beans, drained
¼ cup chopped fresh cilantro
1 ½ tablespoons ground cumin
1 teaspoon Cajun seasoning
3 serrano chile peppers

Steps:

  • Heat the vegetable oil in a large skillet over medium heat, and pan-fry the turkey breast until the meat is no longer pink, about 10 minutes per side. Transfer the turkey breast into a bowl to cool; shred it with 2 forks. Set the turkey meat aside. In the same skillet, cook the onions and garlic over medium heat until the onion is translucent, about 5 minutes; scrape the onions and garlic, along with any drippings, into the bowl with the turkey.
  • Place 1 can of cannellini beans, the hominy, and the chicken broth into a slow cooker. With an immersion blender, blend the mixture until smooth. Transfer the shredded turkey, onions, garlic, 3 more cans of cannellini beans, the cilantro, cumin, and Cajun seasoning into the slow cooker, and stir to combine. Wearing gloves, cut off the serrano chile stems, split the chiles, and scrape the seeds and membranes from 2 of the chiles with a spoon. Mince all 3 chiles. For milder flavor, seed and remove membranes from all the chiles. Mix the serrano chiles into the soup.
  • Cover the cooker, and cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.9 g, Cholesterol 84.4 mg, Fat 4.7 g, Fiber 11.9 g, Protein 42.3 g, SaturatedFat 0.9 g, Sodium 838.1 mg, Sugar 4.9 g

COOKING LIGHT'S TURKEY AND WHITE BEAN CHILI



Cooking Light's Turkey and White Bean Chili image

This does not taste like light cooking. It's so easy, full of flavor, and can be easily modified for spiciness or anything else! This is the only chili I make now... I've modified it a bit, and it's tasty!

Provided by MelvinsWifey

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup red onion, diced
1 poblano pepper, seeded
2 garlic cloves, minced
2 celery ribs, diced
1 tablespoon olive oil
1 1/4 lbs ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons oregano
1 teaspoon cumin
salt and pepper
2 (16 ounce) cans cannellini beans, rinsed and drained (white beans)
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light chicken broth
1/2 cup fresh cilantro, chopped
1 lime (wedges for garnish)

Steps:

  • Cook first 5 ingredients in a large pot for 5 minutes.
  • Add turkey, and brown until done.
  • Stir in remaining ingredients (except for the cilantro) and bring to a boil.
  • Reduce heat, and simmer uncovered for 10 minutes.
  • Stir in fresh cilantro, cook one minute.
  • Serve in bowls with cornbread and lime wedges!

Nutrition Facts : Calories 424.2, Fat 11.3, SaturatedFat 2.7, Cholesterol 74.7, Sodium 310.7, Carbohydrate 50.1, Fiber 12.8, Sugar 5.4, Protein 33

BEAN AND TURKEY CHILI



Bean and Turkey Chili image

Rich and fruity ancho chile powder and bright jalapeno peppers add tons of flavor to this far-from-ordinary recipe. In place of the standard ground beef, ground turkey (or chicken) is called here, so it's great for those looking to avoid red meat or cut calories. And because this recipe comes together in under-an-hour and feeds seven, it's the perfect weeknight family dinner. Despite the leaner ground beef, it's protein packed and sure to satisfy even the heartiest of eaters.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 12

2 teaspoons olive oil
1 lb lean ground turkey or chicken
2 medium jalapeño chiles, seeded, finely chopped
2 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup water
1 cup frozen sweet corn
2 tablespoons ancho chile pepper powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 tablespoons chopped fresh cilantro, if desired

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
  • Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 7 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

SPICY TURKEY AND MIXED-BEAN CHILI



SPICY TURKEY AND MIXED-BEAN CHILI image

Categories     Bean     turkey

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
1 pound ground turkey
1 cup diced onion
3/4 cup diced green bell pepper
1/2 cup diced celery
2 garlic cloves, minced
3 cups low-salt chicken broth
1 15-ounce can black beans, drained
1 15-ounce can Great Northern beans, drained
1 15-ounce can kidney beans, drained
1 14 1/2-ounce can diced tomatoes with juices
1 4-ounce can diced mild green chilies
3 1/2 tablespoons chili powder
4 teaspoons minced seeded jalapeno chilies
2 teaspoons ground cumin
1/2 cup chopped fresh cilantro

Steps:

  • Heat vegetable oil in heavy large pot over medium-high heat. Add ground turkey and saute until brown, about 7 minutes. Add diced onion, green bell pepper, celery, and garlic; saute until onion is translucent, about 5 minutes. Add chicken broth, all beans, tomatoes with juices, green chilies, chili powder, jalapenos, and ground cumin to turkey mixture. Bring chili to boil; reduce heat to low and simmer 30 minutes. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Mix in chopped fresh cilantro and serve.

GROUND TURKEY AND BLACK BEAN CHILI



GROUND TURKEY AND BLACK BEAN CHILI image

Categories     turkey     Stew     Low Fat

Yield 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 cups red bell pepper, finely chopped
1 cup white onion, chopped
1 cup carrot, finely chopped
4 large cloves garlic, minced
4 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 pounds ground turkey
1 15oz can black beans, drained and rinsed
3 cups chicken broth, fresh or canned
1 tablespoon tomato paste
salt and freshly ground black pepper

Steps:

  • Heat oil in a large (4 quart), saucepan or dutch oven over medium heat. Add pepper, onion, carrot and garlic and saute until tender, 6-8 minutes. Add chili powder, cumin and cayenne; stir to blend. Increase heat to medium high and add turkey; break up with back of spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper to taste. 260 calories, 10 grams fat per serving

TURKEY AND WHITE BEAN CHILI



Turkey and White Bean Chili image

Make and share this Turkey and White Bean Chili recipe from Food.com.

Provided by nemokitty

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb turkey cutlets, 1/2 inch pieces
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can cannellini beans, rinsed
1 (15 ounce) can tomatoes, Mexican, diced
1 cup chicken broth
salt and pepper

Steps:

  • Saute onion and garlic. Add turkey, chili powder and cumin.
  • Add beans, tomatoes with juice and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add salt and pepper.

TURKEY AND PINTO BEAN CHILI



Turkey and Pinto Bean Chili image

Provided by Sherri Guggenheim

Categories     Soup/Stew     Bean     Poultry     Tomato     turkey     Sauté     Dinner     Winter     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Nonstick olive oil spray
1 large onion, chopped
2 medium-size red bell peppers, chopped
6 garlic cloves, chopped
2 pounds ground turkey
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3 15-ounce cans pinto beans, drained
1 28-ounce can diced tomatoes in juice
3 cups canned low-salt chicken broth
1 ounce semisweet chocolate, chopped

Steps:

  • Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

SUMMER TURKEY AND BLACK BEAN CHILI



Summer Turkey and Black Bean Chili image

This flavorful, light and fiber-rich chili is a nice alternative to grilled food on a hot night. Make it in the morning when it is cool outside or cook it right before serving. I serve it with brown rice mixed with fresh cilantro, a dollop of low fat sour cream and baked tortilla chips.

Provided by ugogirl

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, minced
1 (1 1/3 lb) package ground turkey breast
1 (4 ounce) can diced green chili peppers or 1 (4 ounce) can diced jalapeno peppers
1 (15 ounce) can black beans, rinsed and drained
1/2-1 teaspoon cumin
1/2-1 teaspoon chili powder
1 pinch cayenne pepper (optional)
salt & fresh ground pepper
2 1/2 cups fat-free low-sodium chicken broth

Steps:

  • In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
  • In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
  • Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
  • Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

TURKEY AND BLACK BEAN CHILI



TURKEY AND BLACK BEAN CHILI image

Categories     Bean     turkey

Yield 6 bowls

Number Of Ingredients 12

1 T. olive oil
3 garlice cloves, minced
1 lb. ground turkey
1 large onion, chopped
1 T. chili powder
1 t. ground cumin
1 t. oregano
salt and pepper to taste
1 3/4 c. chicken broth
1 c. prepared salsa
1 can black beans, rinsed and drained
1 c. frozen corn

Steps:

  • 1. Heat oil over medium heat in a stock pot or dutch oven. Add onions and garlic and cook until soft. 2. Add turkey and spices. Cook until turkey is well browned, stirring often to separate meat. 3. Stir in broth, salsa, beans and corn and heat to a boil. 4. Reduce the heat to low and simmer for 30 minutes. 5. Serve with green onions, sour cream and cheese as a garnish.

Tips:

  • Use a variety of beans. This will add different flavors and textures to your chili. Some good options include black beans, kidney beans, pinto beans, and garbanzo beans.
  • Don't forget the spices. Chili is all about the spices! Some essential spices for chili include chili powder, cumin, oregano, and garlic powder. You can also add other spices to taste, such as cayenne pepper, paprika, or chipotle powder.
  • Use a good quality turkey. Ground turkey can be a bit bland, so it's important to use a good quality turkey that has been seasoned well. You can also use ground chicken or beef if you prefer.
  • Let the chili simmer. The longer you simmer the chili, the better the flavors will develop. Simmer the chili for at least 30 minutes, or up to 2 hours.
  • Serve with your favorite toppings. Chili is a great dish to serve with a variety of toppings. Some popular toppings include cheese, sour cream, avocado, and cilantro.

Conclusion:

Bean and turkey chili is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. With its variety of beans, spices, and toppings, bean and turkey chili is a dish that everyone will enjoy.

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