This White Turkey Chili is the perfect one pot meal to make on a cold, overcast Sunday like today. Make a large batch (which this is), have it for dinner tonight and enjoy for a few weekdays as dinner or pack for a hearty lunch. As with most chili, this one is even better the next day. The chili is packed with veggies – beans, corn, mushrooms and onion, so you know you’re getting lots of flavor plus fiber, vitamins and minerals – and the lean turkey provides hunger-satisfying protein. Serve it topped with sliced avocado and a side of lime wedges. If you don’t have avocado on hand, we love the Wholly Guacamole packets for convenience and they travel well.
We’ve been making a large batch of chili (red or white) for the past 2 months or so on Sundays. We have it for dinner that night, we freeze the rest in individual servings and then Adrian takes the leftovers into work for the week. We do the same for pulled chicken in the summer. Voila a home-cooked lunch that’s tastier (and healthier) than anything you can get around the office – plus the money we save can go towards a better cause, our vacation fund.
What’s your favorite type of chili? White? Red? Turkey/Beef/Chicken/Vegetarian?
Here’s how to make this recipe:
White Turkey Chili with Avocado
Time: 15 minutes active, at least one hour simmering, more is preferred
- 2 packages (1.3 lb each) fresh ground lean turkey
- 1 16oz package baby bella mushrooms, cleaned and sliced
- 3 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 13oz can pinto beans, drained and rinsed*
- 1 13oz can cannellini beans, drained and rinsed*
- ¾ cup frozen corn
- 1 32 oz container reduced sodium chicken or beef broth
- 1 Tbsp olive oil
- 4 Tbsp cumin
- 2 Tbsp garlic powder
- Avocados, thinly sliced
- Shredded cheddar cheese
- 1 lime, sliced
- Tortilla chips
Directions: Heat ½ Tbsp olive oil in a non-stick pan. Brown the turkey meat, breaking up with a spoon until the turkey is cooked through and no longer pink. Salt and pepper to taste then remove from heat. Meanwhile, in a large pot, add the remaining olive oil. Caramelize the onions over medium heat then add the sliced mushrooms and garlic until browned. Add the browned turkey to the pot, then the beans, corn, broth, cumin and garlic powder. Bring to a simmer. Simmer for at least an hour. Serve with sliced avocado and cheese for topping, tortilla chips for dipping and lime for squeezing over top.
*Add whatever types of beans you have on hand.