White Chili with Ground Turkey

Ingredients and Weight:

• 1 pound ground turkey
• 1 can (15 ounces) white cannellini beans, rinsed and drained
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) navy beans, rinsed and drained
• 1 onion, chopped (1 cup)
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional)
• 4 cups chicken broth
• 1 (4 ounce) can chopped green chiles
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Sour cream, for topping (optional)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, brown the ground turkey. Drain off any excess fat.
2. Add the beans, onion, garlic, and jalapeño (if using) to the pot. Cook for 5 minutes, stirring occasionally.
3. Stir in the chicken broth, green chiles, chili powder, cumin, oregano, cayenne pepper, and salt.
4. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili has thickened.
5. Taste and adjust seasonings as needed.
6. Serve topped with sour cream, if desired.

Nutritional Information per Serving (1 cup):

• Calories: 290
• Fat: 10 grams
• Saturated Fat: 3 grams
• Cholesterol: 50 milligrams
• Sodium: 970 milligrams
• Carbohydrates: 36 grams
• Dietary Fiber: 12 grams
• Protein: 21 grams

Dish Characteristics:

• Creamy and flavorful
• Mildly spicy (can be adjusted to taste)
• Perfect for a cold winter day
• Versatile: can be served with various toppings

User Comments:

• "This chili is amazing! It's so creamy and flavorful, and the ground turkey makes it a healthier option."
• "I love that this recipe is so easy to make. It's perfect for a busy weeknight meal."
• "The spice level in this chili is just right. It's not too spicy, but it has enough heat to keep it interesting."
• "This chili is so versatile. I've served it with everything from sour cream to tortilla chips to cornbread."
• "I highly recommend this recipe. It's a delicious and satisfying chili that's sure to become a favorite."

Special Precautions and Tips:

• If you don't have any jalapeño peppers on hand, you can substitute 1/2 teaspoon of crushed red pepper flakes.
• You can use any type of beans you like in this recipe. Black beans, kidney beans, or pinto beans would all work well.
• If you want a thicker chili, you can mash some of the beans with a fork before adding them to the pot.
• This chili can be made ahead of time and refrigerated for up to 3 days. Reheat before serving.