Before we got the subzero temperatures last week, we made a huge grocery haul since we knew we wouldn’t want to leave the house for a few days. I loaded up on ingredients to make a few different soups and stews because nothing sounded better than a hot bowl of something healthy and hearty!
I’d never made white bean chili, but found that it was really pretty simple and super tasty. Even Oliver was trying to get in there and have a bite!
I made homemade bread from my favorite bread book and served the chili in my best deep chili bowls. I was glad to have something so tasty, but also seriously hope that we don’t ever have weather that cold again!
White Bean & Turkey Chili
- 2 tsp olive oil
- 1 onion
- 1/2 tsp chili powder
- 1/2 cumin
- 1/2 tsp dried oregano
- 1 Tbsp minced garlic
- 1 lb. ground turkey
- 3 small cans green chiles
- 6-8 cups chicken broth, low-sodium
- 2 cans white beans, drained and rinsed
- 1 can of yellow corn, drained and rinsed
- 1/2 cup cilantro, chopped plus more for garnish
- avocado, cubed
- lime, cut into wedges
- white cheddar, thin slices
Heat olive oil in a Dutch oven, saute onions until tender. Add turkey, spices and garlic and cook until turkey is cooked through, but just barely. Add green chiles and broth and bring to a boil, lower heat, add beans, corn and simmer. After an hour, add cilantro and simmer for 15 more minutes. Season with salt and pepper if needed. Garnish each bowl with cilantro, cheddar slices and avocado and serve hot.