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
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
0.33cans white kidney or cannelini beans (540ml each)
0.38cups chicken broth
0.17pound lean ground turkey
0.08 yellow onion (diced)
0.67 mushrooms (sliced)
0.33cups broccoli florets (fresh or frozen)
0.17 large carrot (diced or chopped)
0.17cup kernel corn (fresh or frozen)
Spices
0.08tsp oregano
0.17tsp garlic powder
0.17tsp chili powder
0.17tsp sea salt
0.04tsp cumin
0.08tsp cayenne pepper
0.17tsp red chili flakes
Instructions
1
Warm a couple of tablespoons of olive oil in a large ceramic pot on low heat
2
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
3
In the warmed pot, brown the ground turkey meat, breaking it up as it cooks
4
Once the meat is almost cooked through, add in the diced onions and cook until translucent
5
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
6
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
7
Serve with toppings of choice: diced avocado, grated cheese, sour cream or Greek yogurt, chives or green onion, tortilla chips
Did you make this recipe? Comment below, rate it, and tag me on Insta @hellomeno.ca
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