White Bean Turkey Chili

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

olive oil spray

2 small onions (chopped)

5 garlic cloves (chopped)

3 pounds 93% lean ground turkey

1 4.5 ounce can diced green chilies

1/2 teaspoon kosher salt

1/2 tablespoon cumin

1/2 tablespoon oregano

2 teaspoons chili powder (to your taste)

1/2 to 2 teaspoons crushed red pepper flakes (to your taste)

1 bay leaf

4 15.5 ounce cans of cannellini or navy beans, rinsed and drained

2 cups chicken broth

1/2 cup reduced-fat sour cream or Greek yogurt

Monterey Jack or Pepper Jack Cheese (shredded)

diced avocado

cilantro

sliced jalapeno

Greek yogurt or sour cream

chopped scallions

Instructions

Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.

Add onions and garlic, saute until soft, about 4 to 5 minutes.

Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.

Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.

Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.

Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.

Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.

To serve, topped with your favorite toppings.

Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.

Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

Nutrition

• Taille de Portion: 1 cup
• Calories: 307 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 4 g
• Cholestérol: 88 mg
• Sodium: 835 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 2 g
• Protéines: 30 g