White Bean Turkey Chili

by Lana Stuart on October 5, 2009 · 6 comments

White Bean Turkey Chili

Back when I started writing Never Enough Thyme, one of the first things I posted was my Chili-My Way recipe. It’s my standard beef-with-beans-and-tomatoes shortcut chili recipe. And it’s mine and BeeBop’s favorite. A true standard, go-to recipe in cold weather. But, you know, sometimes you just want something a little different, don’t you? Just wanna shake it up and change it around. And with cooler weather fast approaching, what better time than to shake up that old chili recipe with something a little lighter.

This recipe is every bit as good and comforting as its beef-based cousin. It’s somewhat lighter in calories but every bit as robust in taste. I like to serve it with those Chili-Cheese Corn Muffins I posted a few days ago. It’s also great warmed up the next day. Maybe even better, actually.

Here’s what you’ll need for about 8 servings:

Cooking spray
20 oz. lean ground turkey breast
1 medium onion, chopped
1 medium bell pepper, chopped
1 15 oz can diced tomatoes with juice
2 15 oz cans Great Northern Beans, drained and rinsed
2 small cans V-8 juice
1 tblsp chili powder
½ tsp ground cumin
1 ½ tsp. salt
1 tsp. black pepper

turkeychili_board1

Chop your onion and bell pepper. Spray a large saucepan with cooking spray and add the ground turkey, onion and green pepper. I used ground turkey breast in this, but you could use just the regular ground turkey, too. Cook over medium heat about 8 minutes or until the turkey is crumbled and no longer pink.

turkeychili_board2

Stir in tomatoes, beans, V-8 juice, chili powder, cumin, salt and pepper. And, oops, I forgot to take a picture of the salt and pepper, but I think you probably know what it looks like :-) Bring the mixture to a boil, the reduce the heat to low. Cover and simmer for 20 minutes. Serve with sour cream, grated cheddar cheese and cilantro for garnish if desired.

Enjoy!

White Bean Turkey Chili

Rating: 41

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

White Bean Turkey Chili

A quick and easy lighter chili made with ground turkey breast and Great Northern Beans in a red tomato sauce.

Ingredients

  • Cooking spray
  • 20 oz. lean ground turkey breast
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 15 oz can diced tomatoes with juice
  • 2 15 oz cans Great Northern Beans, drained and rinsed
  • 2 small cans V-8 juice
  • 1 tblsp chili powder
  • ½ tsp ground cumin
  • 1 ½ tsp. salt
  • 1 tsp. black pepper

Instructions

  1. Spray a large saucepan with cooking spray. Add the ground turkey, onion and green pepper. Cook over medium heat about 8 minutes or until the turkey is crumbled and no longer pink. Stir in tomatoes, beans, V-8 juice, chili powder, cumin, salt and pepper. Bring the mixture to a boil, the reduce the heat to low. Cover and simmer for 20 minutes. Serve with sour cream, grated cheddar cheese and cilantro for garnish if desired.
http://www.lanascooking.com/2009/10/05/white-bean-turkey-chili/

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{ 5 comments… read them below or add one }

1 jenn (Bread + Butter) October 5, 2009 at 6:20 pm

I could go for a nice hearty bowl of that right now. The weather’s perfect here and I’ve got some crusty bread waiting for dipping. Yum!!

Reply

2 Donalyn October 6, 2009 at 8:24 am

I do a nice smokey turkey chili [it's on my blog I am pretty sure] that is similar to this – yours looks wonderful! I gave it a Stumble too.

Reply

3 Lana October 6, 2009 at 5:41 pm

Donalyn – thanks for the comment and for stumbling my post. Visited your site and I’ll be back! It was very nice.

Reply

4 Kay October 6, 2009 at 4:54 pm

Love the recipe, love the bowl (and the parsley). Could have been one of my props, we really have the same taste :)

Reply

5 Lana October 6, 2009 at 5:40 pm

It was supposed to be cilantro, but at the last minute I found that I didn’t have any. Needed something green so the parsley had to substitute. I found four of those little bowls at an antique store near me. Got a few other props, too.

Reply

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