Ground Turkey and White Bean Chili
A fragrant, protein-packed turkey chili flavored with green chiles and cumin.
Recipe Author
Riff Kitchen@riffkitchen
Mexican-AmericanDinnerHigh Protein
Ground Turkey and White Bean Chili
A fragrant, protein-packed turkey chili flavored with green chiles and cumin.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 30 cook
- 40 min
- servings
- 4
- effort
- Medium
Chef's note
This recipe provides a lighter, high-protein alternative to traditional beef chili that develops deep flavor in under 45 minutes.
Method
8 steps · tap one to tick it off
Tips
Rinse the canned beans. The canning liquid is salty and starchy and clouds the broth. Rinse the cannellini in a sieve before they go in.
Mash some of the beans. Crushing a ladleful of cannellini against the pot thickens this brothy chili without flour, within the same 15 minutes.
Break the turkey into small crumbles. Small pieces brown better and spread through every spoonful; big clumps stay pale and dense in a brothy chili.
Swaps
No canned diced green chiles? A seeded, diced poblano or jalapeño, cooked with the onion. Jalapeño brings more heat.
No chicken stock? Vegetable stock, or water with a little extra salt and cumin.
No fresh cilantro? Sliced scallion greens or chopped parsley, for the fresh note at the end.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens overnight, so loosen it with a splash of stock or water.
Freezer: 2 to 3 months for best quality. If you can, freeze it before the lime and cilantro go in and add fresh ones after reheating.
Reheat: In a pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Swap something, change the servings, or ask why a step works
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Chef's note
This recipe provides a lighter, high-protein alternative to traditional beef chili that develops deep flavor in under 45 minutes.
Instructions
Follow the steps to perfection.
Tips
Rinse the canned beans. The canning liquid is salty and starchy and clouds the broth. Rinse the cannellini in a sieve before they go in.
Mash some of the beans. Crushing a ladleful of cannellini against the pot thickens this brothy chili without flour, within the same 15 minutes.
Break the turkey into small crumbles. Small pieces brown better and spread through every spoonful; big clumps stay pale and dense in a brothy chili.
Swaps
No canned diced green chiles? A seeded, diced poblano or jalapeño, cooked with the onion. Jalapeño brings more heat.
No chicken stock? Vegetable stock, or water with a little extra salt and cumin.
No fresh cilantro? Sliced scallion greens or chopped parsley, for the fresh note at the end.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens overnight, so loosen it with a splash of stock or water.
Freezer: 2 to 3 months for best quality. If you can, freeze it before the lime and cilantro go in and add fresh ones after reheating.
Reheat: In a pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix