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 coming soon, what better time than to shake up that old chili recipe with something a little lighter.
This White Bean Turkey Chili 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:
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
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.
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.