Lean protein, cannellini beans, zucchini, pepper jack cheese, stock and spices for a gluten free white bean turkey chili.
Course Chili
Cuisine American
Keyword easy bean chili, turkey chili, white bean turkey chili
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Calories 280kcal
Author Plating Pixels
Ingredients
1tablespoonolive oillight
1medium yellow oniondiced
3clovesgarlicminced
1poundground turkey
1tablespoonchili powder
2teaspoonscumin
½teaspoonsalt and peppereach
1 ½cupsvegetable stock
2largezucchiniscut into ½-inch cubes
2(14.5-ounce) cancannellini beans rinsed and drained
1(4-ounce) can mild diced green chile peppers undrained
1 ½cupsshredded pepper jack cheese
Cilantro as garnish
8 tablespoons sour creamas optional garnish
Instructions
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 uncovered 15-20 minutes, until thickened slightly and zucchini is tender.
Serve and sprinkle with remaining cheese. Garnish with cilantro and sour cream.
Notes
Add more or less stock depending on your desired thickness
You can sub ground turkey with ground chicken or beef in this recipe
If you don't like too much spice try skipping the chili powder and replace it with paprika
Top with sour cream for extra flavor. Mix into prepared soup to add creaminess.
This chili makes great leftovers and tastes even better the next day
This chili will keep well in the fridge for a few days stored in an airtight container.
This chili freezes well for leftovers. Make a double recipe and freeze extras for easy meals.