No Tomato White Bean Turkey Chili
Servings 6
Calories 245kcal
Ingredients
- 3 Tbsp olive oil
- 2 cups canned white kidney beans 540ml each
- 2 1/4 cups chicken broth
- 1 pound lean ground turkey
- 1/2 yellow onion diced
- 4 mushrooms sliced
- 2 cups broccoli florets fresh or frozen
- 1 large carrot diced or chopped
- 1 cup kernel corn fresh or frozen
Spices
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp sea salt
- 1/4 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp red chili flakes
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
Nutrition
Calories: 245kcal | Carbohydrates: 18g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 976mg | Potassium: 637mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2485IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg
