By now you know I like chili. I like all kinds of chili and there are a couple of recipes on my website. One of the reason I really like chili is because you never have to eat the same meal twice. I mean the first night, you have a great bowl (or two!) of chili – like this one –Tailgate Chili. It is a great flavor forward chili, not too much fire.
Or if you like a spicier chili, have you tried Smokey Chipotle Chili?
Chipotle is a smokey, spicy (hot) chili. Great punch of flavor and spiciness, yum, it’s rich and flavorful with lots of deep, smokey, spicy flavor.
But I’m thinking you’re probably like me….the last thing you want to eat night after night is eat the same thing, right? Often times when you make a big pot of stew there are a ton of leftovers.
That brings up another reason I really like chili – you can repurpose it so many ways. Top off a potato with a ladle of chili and you have a completely new meal!
Or prepare a salad – lettuce, cheese, onions and tomatoes, top with a ladle of chili and dollop of sour cream – Taco Salad, another great meal! Chili can also be poured over tortilla chips, top with grated cheese and you have a plate of nachos, how easy was that?
Another favorite; put the chili in your oiled baking dish, add 1 cup of shredded cheese and top the whole mixture with cornbread (it’s ok, you can cheat and use a box, I won’t tell!) and bake it off in the oven at 350 degrees for about 35-40 minutes. THE BEST one pot casserole! Your family will LOVE it! Not to mention if you put together a fresh salad, this will feed 6 people for just pennies!
So I think you get it… 😀 I really like chili! So let me tell you about this recipe for White Bean Turkey Chili! Start by gathering your ingredients.
Unlike the standard red chili, this features white beans, green chilies and yellow tomatoes. It uses a combination of flavorful spices to give you a refreshing taste on an old favorite. It’s not spicy hot 🔥, but spicy flavorful and we all know there’s a difference there!
Chili is the perfect go to food. One thing I always do when I finish cooking a soup or stew is immediately freeze a quart for busy days when I don’t have the time or energy to cook (here are some great freezer containers that I use) and you guessed it… this chili freezes wonderfully! Plus this recipe makes a BIG pot of chili. Win, win, win!!
Delicious as-is, or top with sour cream, avocados, sliced radishes, cilantro or chips, so good!
If you’re looking for a new twist to an old favorite, you’ll definitely want to give this a try AND you’ll have plenty for leftovers to transform into the meals above!
White Bean Turkey Chili
White Bean Turkey Chili is dinner tonight and a completely different meal tomorrow. Plus it freezes great! Easy-peasy, let's get cooking!
- 1 lb ground turkey
- 1 onion chopped
- 1 yellow bell pepper seeds removed, chopped
- 1 green bell pepper seeds removed, chopped
- 2 cloves garlic minced
- 1 pint yellow grape tomatoes sliced in half
- 3 14 oz can white beans drained and rinsed
- 1 4 oz can chopped green chilis
- 4 cups chicken stock
- 1 tbsp cumin
- 1 tsp dry mustard
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
In a large stock pot over medium heat, add 1 tablespoon olive oil and brown the ground turkey. When browned, remove from the heat and drain the fat. Set aside in a bowl and add another tablespoon of olive oil to the pot. Add the chopped onion, yellow and green pepper. Add in all of the spices, cumin, dry mustard, salt & pepper. Sauté for about 10 minutes until the vegetables are browned and tender.
2. Add the turkey back into the stock pot. At this time also add the minced garlic and sliced tomatoes and saute for another two to three minutes. Next add the remaining ingredients; green chilies, beans and chicken stock. Increase heat to high and bring to a boil, reduce to low and simmer uncovered, stirring occasionally for 45 minutes.
Sour Cream, Chips, Shredded Cheese, Chopped Cilantro and Radishes