Healthy White Bean Turkey Chili
Quick and easy Healthy White Bean Turkey Chili. Lightened up with lean protein, cannellini beans, zucchini, pepper jack cheese and spices for a gluten free chili.
Sometimes a fun twist is enough to make a classic unique and fresh again. Homemade chili is one of those dishes; the traditional tomato based, navy bean, onion, celery and ground beef is a favorite of mine. But remix a few ingredients and it’s something new entirely, as with this Healthy White Bean Turkey Chili.
I remember enjoying plenty of chili growing up, sometimes even the canned ones, so another variety is more than welcome. A few liberties are allowed when creating your own chili. I think as long as it has beans and chilis or chili powders, the rest is fair game. For something healthy and lean try it with ground turkey, and different veggies, spices and seasonings.
Even though this Healthy White Bean Turkey Chili doesn’t have any tomatoes, you can still appreciate it as a hearty classic-style chili. Made with clean ingredients and gluten free to fit in almost any diet. To add substance and pair with the turkey, zucchini works surprisingly well in this turkey chili. It’s enough to be its own dinner entree, with plenty of protein, fiber and vegetables. Or serve it at a party or as a side to your dinner spread. Plus it makes plenty and stores well for leftovers.
Turkey is a versatile lean meat beyond the annual holiday bird. It’s naturally low in fat and high in protein. The meat adapts well to almost any recipe; soaking in plenty of flavor from other ingredients and making it ideal for this white bean turkey chili. Look for ground turkey, burgers, sausage, meatballs, and cuts such as breast, wings and drumsticks at any grocery store near you. Visit the National Turkey Federation for plenty of tips, info and recipe ideas.
For another twist on chili, Try my Roasted Sweet Potato Chili.
Healthy White Bean Turkey Chili recipe at-a-glance:
Flavor profiles: Fresh vegetables with chili spiced turkey and white beans.
Texture: Plenty of varied textures from tender ground turkey to starchy beans.
- 1 tablespoon light olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon each salt and pepper
- 1 ½ cups vegetable stock
- 2 zucchinis, cut into ½-inch cubes
- 2 (14.5-ounce) can cannellini beans, rinsed and drained
- 1 (4-ounce) can mild diced green chile peppers, undrained
- 1 ½ cups shredded pepper jack cheese
- Cilantro as garnish
- Heat olive oil in a large pot over medium high heat. Add onion and garlic. Cook, stirring often, until translucent and fragrant.
- Stir in ground turkey, chili powder, cumin, salt and pepper. Cook until browned, 5-7 minutes, breaking up meat as it cooks. Reduce heat to medium, do not drain liquid.
- Stir in stock, zucchini, beans, chili peppers and 1-cup cheese. Simmer 15-20 minutes, until thickened and zucchini is tender.
- Serve and sprinkle with remaining cheese and cilantro as garnish.
Note: Add more or less stock depending on desired thickness.
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