Turkey and White Bean Chili

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1063kcal

Ingredients

Corn Bread

  • Nonstick spray
  • 2 TBSP All-purpose flour
  • 2 TBSP Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 1 TBSP Butter melted
  • 1/4 Cup Milk may not need all of it

Chili

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Yellow Onion chopped
  • 3 cloves Garlic minced or grated
  • 12 oz Ground turkey
  • 1/2 cup Red bell pepper seeded and chopped
  • 1/2 TBSP Chili powder
  • 1/4 TBSP Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/4 tsp Ground cinnamon
  • 1 tsp Salt
  • 2 cups Chicken broth more if needed
  • 1/2 can Crushed tomatoes based on 28oz can
  • 2 TBSP Tomato paste
  • 1 TBSP Butter
  • 1 Bay leaf
  • 1/2 can White beans drained
  • 1/2 cup Cheddar cheese shredded
  • 1 Avocado pitted and sliced
  • 2 tsp Fresh chives chopped

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (204°C). Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.
  • Make cornbread: In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.
  • Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.
  • Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it, more cooking time is required). Set aside to cool.
  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, for about 5 minutes.
  • Add in the red bell peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in the chicken broth, tomatoes, tomato paste, butter, and bay leaves, and stir to combine. Cover with a lid and bring to a low simmer for 30 minutes. Stir in the beans and cook for 10 minutes longer. If your chili is too thick, add more broth to thin as desired.
  • Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and chives. Serve with cornbread and milk.

Nutrition

Calories: 1063kcal | Carbohydrates: 77g | Protein: 71g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 187mg | Sodium: 3202mg | Potassium: 2526mg | Fiber: 17g | Sugar: 31g | Vitamin A: 3954IU | Vitamin C: 76mg | Calcium: 742mg | Iron: 8mg

Turkey and White Bean Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2
Calories 1063 kcal

Ingredients
 
 

Corn Bread

  • Nonstick spray
  • 2 TBSP All-purpose flour
  • 2 TBSP Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 1 TBSP Butter melted
  • 1/4 Cup Milk may not need all of it

Chili

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Yellow Onion chopped
  • 3 cloves Garlic minced or grated
  • 12 oz Ground turkey
  • 1/2 cup Red bell pepper seeded and chopped
  • 1/2 TBSP Chili powder
  • 1/4 TBSP Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/4 tsp Ground cinnamon
  • 1 tsp Salt
  • 2 cups Chicken broth more if needed
  • 1/2 can Crushed tomatoes based on 28oz can
  • 2 TBSP Tomato paste
  • 1 TBSP Butter
  • 1 Bay leaf
  • 1/2 can White beans drained
  • 1/2 cup Cheddar cheese shredded
  • 1 Avocado pitted and sliced
  • 2 tsp Fresh chives chopped

Milk

  • 16 oz Milk cold

Instructions
 

  • Preheat the oven to 400°F (204°C). Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.
  • Make cornbread: In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.
  • Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.
  • Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it, more cooking time is required). Set aside to cool.
  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, for about 5 minutes.
  • Add in the red bell peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in the chicken broth, tomatoes, tomato paste, butter, and bay leaves, and stir to combine. Cover with a lid and bring to a low simmer for 30 minutes. Stir in the beans and cook for 10 minutes longer. If your chili is too thick, add more broth to thin as desired.
  • Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and chives. Serve with cornbread and milk.

Nutrition

Calories: 1063kcalCarbohydrates: 77gProtein: 71gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 187mgSodium: 3202mgPotassium: 2526mgFiber: 17gSugar: 31gVitamin A: 3954IUVitamin C: 76mgCalcium: 742mgIron: 8mg
Tried this recipe?Let us know how it was!