This No Tomato White Bean Turkey Chili still maintains it’s flavour and heartiness, but with less acidity. This is a great recipe for those with inflammation, or intolerant to nightshades. It is surprisingly creamy and I am about to share the secret to how I make it and why it is a family fave chili recipe, not to mention heart-healthy for my menopause community.
Why you will love this chili recipe
- Tomato-free: Perfect (and necessary) for those with inflammation or cannot tolerate nightshades
- Has minimal ingredients, yet still high in protein and fibre
- Is a one pot meal!
- Is cutomizable with different vegetables and protein
- Can make vegan, if desired
- Is quick to prep
- A lean chili that checks boxes for a heart-healthy meal
- Hearty and satiating
Watch me make it on Instagram
Ingredients you will need
White kidney/cannelini beans: You can also sub for Great Northern beans, chickpeas, or navy beans
Chicken or vegetable broth
Lean ground turkey: Feel free to sub for lean ground chicken
Vegetables: onion, mushrooms, carrot, broccoli, kernel corn (frozen or canned)
Spices: oregano, garlic powder, chili powder, sea salt, cumin, cayenne pepper (omit if avoiding nightshades), red chili flakes
Optional toppings: grated cheese, avocado, sour cream, Greek yogurt, green onion, tortilla chips
Equipment you will need
Blender to puree a can of beans with broth
Large pot with lid. I love a heavy ceramic Dutch oven or cast iron pot
How to make white bean turkey chili without tomatoes
Warm a couple of tablespoons of olive oil in a large ceramic pot on low heat
While the pot is warming up, drain and rinse one can of white kidney beans and add it to a blender, along with 2 cups of chicken broth. Puree for 30 seconds and set aside for later (this is your thickening agent for the chili!)
In the warmed pot, brown the ground turkey meat, breaking it up as it cooks
Once the meat is almost cooked through, add in the diced onions and cook until translucent
Add in the diced carrot, 1/4 cup of chicken broth, and put a lid on the pot. Let it steam the carrots for 5 minutes so that they soften
Add in chopped mushrooms, broccoli florets, 1 cup of canned or frozen corn, a second can of drained and rinsed white beans, the spices, and the pureed beans from the blender. Stir everything together, reduce the heat to a simmer, lid the pot and let it all cook for 45 minutes. Add more broth to thin, if needed
Serve with toppings of choice: diced avocado, grated cheese, lime wedges, sour cream or Greek yogurt, chives or green onion, tortilla chips
More healthy bean recipes to try this week
Black Bean & Mango Lettuce Cups
No Tomato White Bean Turkey Chili
Ingredients
Spices
Instructions
-
Warm a couple of tablespoons of olive oil in a large ceramic pot on low heat
-
While the pot is warming up, drain and rinse one can of white kidney beans and add it to a blender, along with 2 cups of chicken broth. Puree for 30 seconds and set aside for later
-
In the warmed pot, brown the ground turkey meat, breaking it up as it cooks
-
Once the meat is almost cooked through, add in the diced onions and cook until translucent
-
Add in the diced carrot, 1/4 cup of chicken broth, and put a lid on the pot. Let it steam the carrots for 5 minutes so that they soften
-
Add in chopped mushrooms, broccoli florets, 1 cup of canned or frozen corn, a second can of drained and rinsed white beans, the spices, and the pureed beans from the blender. Stir everything together, reduce the heat to a simmer, lid the pot and let it all cook for 45 minutes. Add more broth to thin, if needed
-
Serve with toppings of choice: diced avocado, grated cheese, sour cream or Greek yogurt, chives or green onion, tortilla chips
