White Bean and Turkey Chili

This is a different spin on a chili recipe. This recipe uses turkey as the source of protein instead of ground beef which makes it a bit healthier and gives you another example that turkey can be eaten not just on Thanksgiving. The leftovers are amazing the next day too.

Ingredients

1 turn of olive oil

1 lb. ground turkey

2 ½  tablespoons garlic powder

2 ½  tablespoons onion powder

1 ½ tablespoons chili powder

2 cups of water

15 oz light red kidney beans

15 oz dark red kidney beans

15 oz cannellini or great northern beans

15 oz black beans

4 cups of chicken stock or chicken broth

14.5 oz fire roasted diced tomatoes

10 oz diced tomato with green chilies

8 oz tri color peppers

Cooking Directions

1. In a 5-6 inch stock pot, add one turn of olive oil to cover the bottom of the pot.
2. Add the ground turkey and begin breaking it up into small bite sized pieces so that the meat cooks evenly.
3. Add the garlic powder, onion powder and chili powder to the turkey.
4. Add about 1 ounce of the water to the pot.
5. Add the tri color peppers and stir the mixture.
6. Add the diced tomatoes with green chilies and continue to stir
7. Add all the beans and diced tomatoes with green chilies
8. Add the remaining water and chicken stock
9. Stir again and put the heat on high.
10. Cover the pot  and cook the mixture until it begins to boil.
11. Once the mixture is boiling turn the heat down to simmer
12. Stir and cover the pot again.
13. Lower the heat to a simmer
14. Simmer for 35 to 40 minutes
15. Serve

To view the recipe demonstration, visit our YouTube channel here.