It’s chilly outside so let’s get some chili going inside! I’ve had to wait a long time for some cool, we really don’t get cold, weather in San Diego! We are finally getting some rain and it is a big event! A rush to the windows and watch it fall kind of event! A cozy fire, one of our favorite Christmas movies and a big bowl of chili and some sweet and savory corn bread is the recipe for a perfect evening at our house.
There are only 9 million different types of chili and everyone has their favorite style. Guess that’s why the Chili Cook-Offs offer so much variety! I like spicy food so my chili choices tend to be the red bean 5 alarm style. BUT I have to say this white bean chili is a real keeper! The creaminess of the white beans and the subtle heat in the background from several spices plus the fresh earthy flavor from the cilantro and tangy lime makes this chili a crowd pleaser for all ages!
Mexican Style White Bean Turkey Chili
Here’s the line up of ingredients for a fast, easy and super satisfying white bean chili! It really doesn’t get much better than this! I am craving another bowl just thinking back on last night’s bowl. Thank goodness for leftovers!
Heat oil in a large Dutch oven over medium-high heat and cook the ground turkey. Turkey meat is so lean you need a bit of oil to keep it from sticking to the pot.
Add Mexican and chipotle chili powders, garlic, and cumin and sauté for 2 minutes. Remove turkey from pan and set aside.
Add onions to the pot and sauté 10 minutes or until tender and golden.
Add oregano and tomatoes and cook for 30 seconds to bring out the flavor in the dried herb.
Rinsed the beans to remove the gooey liquid from the can. Somehow that liquid is just not fresh and appetizing to me. We only want the white bean flavor, no free loaders!
Add broth and beans; bring to a simmer. Cook 20 minutes.
Place an immersion blender in the pot and puree the mixture to thicken, leaving chunks of tomatoes and 2/3 of the beans whole. You can pour small batches into a blender to puree if you don’t have an immersion blender but make sure to leave chucks of tomatoes and beans for texture.
Now we have a thick and creamy texture to the chili with lovely chunks of white beans and tomatoes. Blending some of the beans is a great way to thicken any soup or chili.
Add turkey back to pot. Cook until thoroughly heated.
Remove from heat. Add chopped cilantro, lime juice, and if needed, salt and pepper to taste. The chili tastes really good at this point but the addition of the cilantro and lime gives the chili a special flavor that is uniquely Mexican. Don’t leave these ingredients out!
Seriously good eats!! The depth of flavors will get your taste buds attention and have them begging for another bowl! Not too spicy….just right, as Goldilocks would say.
To garnish ~ set out bowls of lime wedges, sour cream, grated Mexican cheese and green onions.
- 1 tablespoon canola oil
- 2 cups diced yellow onion (about 1 large or 2 medium)
- 1 1/2 tablespoons Mexican-style chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 4 (15.8 ounce) cans Great Northern beans, rinsed and drained
- 1 quart chicken broth
- 1.25 pounds ground turkey
- 1 (14.5 ounce) can diced tomatoes
- 1/3 cup chopped fresh cilantro
- 1 fresh lime, juiced
- Salt and Pepper to taste
- Lime wedges
- Sour Cream
- Mexican Style Grated Cheese
- Green Onions
- Heat oil in a large Dutch oven over medium-high heat and cook the ground turkey.
- Add Mexican and chipotle chili powders, garlic, and cumin and sauté for 2 minutes. Remove turkey from pan and set aside.
- Add onions to the pot and sauté 10 minutes or until tender and golden.
- Add oregano and tomatoes and cook for 30 seconds.
- Add broth and beans; bring to a simmer. Cook 20 minutes.
- Place an immersion blender in the pot and puree the mixture to thicken, leaving chunks of tomatoes and 2/3 of the beans whole. You can pour small batches into a blender to puree if you don’t have an immersion blender but make sure to leave chucks of tomatoes and beans for texture.
- Add turkey back to pot. Cook until thoroughly heated.
- Remove from heat. Add chopped cilantro, lime juice, and if needed, salt and pepper to taste.
- To garnish ~ set out bowls of lime wedges, sour cream, grated Mexican cheese and green onions.
