Prep 5 mins
Cook 45 mins
I decided to get back on Weight Watchers and was googling recipes. I found one for white bean turkey chili, but decided to put my own spin on it. It is so good, hearty, and has a nice creamy and smoky taste. I only used one teaspoon of red pepper flakes because I was going to be serving it to my 2.5 year old. I was shocked she actually had like 4 hearty bites and was dipping her spoon in the liquid and slurping it up. This is a huge feat for my very picky eater. My hubby said it was a keeper. Also, I used two pounds regular ground turkey and one pound extra lean ground turkey. This recipe can also be OAMC and you could probably get 2 or 3 dinners out of it, depending on your family size. You could also use your slow cooker, just brown the turkey and your spices in a skillet, then transfer the rest of the ingredients into the slowcooker for the exception of the half and half. I would add that 30 minutes before serving. Enjoy! If you are counting points, there is 12 servings. We had hearty helpings, so I would say 6 to 8 servings if you are not restricting your portions.
- 1 teaspoon olive oil or 1 teaspoon canola oil
- 2 medium yellow onions, chopped
- 5 garlic cloves, chopped
- 3 lbs ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon dried sage or 1 tablespoon fresh sage
- 2 teaspoons ground nutmeg
- 4 (15 ounce) cansof white cannellini beans, drained and rinsed
- 2 cups chicken stock
- 1 cup fat-free half-and-half
- Heat a large heavy bottom pot over medium heat.
- Add oil after pot is hot.
- Cook onions until soft, about 5 minutes.
- Add the garlic and cook an additional 2 minutes.
- Add the spices and cook for another 2 minutes. (If using fresh sage, do not add until the very end.).
- Add the ground turkey and cook all the way through, until meat is white.
- Stir in the chicken stock and half and half.
- If you are using fresh sage, add it at this point.
- Lower the heat to low, and let the flavor incorporate, about 30 to 45 minutes, stirring occasionally.
- Serve with low fat cheddar or Mexican style cheese, low fat sour cream, chopped onion, and/or chopped fresh cilantro for garnish.
What a treat! Even my picky eater took two bowls. I will definitely be making this again! I used leftover turkey from a whole roast bird, and it was simply amazing. Thanks for sharing this recipe!
I did cut the recipe in half when making it & in addition I reduced the amounts of both the chili powder & red pepper flakes, but other than those changes, this chili was made pretty much as given, & we had an extremely nice tasting chili! I have chili that I make with ground beef & another with chicken, so this one is a very nice addition to my chili rotation! The inclusion of the white beans was also a nice change from the usual kidney & chili beans! Thanks for sharing this great keeper of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
This was a very good chili. I like the fact it uses lower fat turkey and white beans (my favorite). I made the mistake of making it a tad bit too spicy for my taste. Oh well, that happens sometimes. This one is going into the keeper file. Made for PAC Spring 2010.