white bean & turkey chili

white bean & turkey chili White Bean & Turkey ChiliĀ 
approximately 6 – 8 servings

Ingredients:
1 lb. of great northern beans
1 lb. lean ground turkey
2 (15-oz) cans of corn, drained
1 (10 oz) can of cream of chicken
3 tbsp garlic, minced
1 onion, finely chopped
1/4 cup taco seasoning
Salt, to taste
1 tbsp canola oil
Tortilla chips

Toppings:
Cheese (queso fresco or a Mexican cheese blend)
Sour cream (we usually do Greek yogurt)
Salad greens (we’ve used swiss chard, kale, or can just use lettuce)
Cilantro, chopped
Adobo chipotle peppers, chopped
Tapatio Sauce (or Tabasco)

Directions:
In a large bowl, cover the beans with 3 inches of water, cover and allow to soak overnight (at least 8 hours). Drain soaked beans and transfer to a large pot, and cover beans with 3″ of water. Add the garlic and bring to a boil. Once boiling, skim off the foam off of the surface, reduce heat, and allow to simmer for about an hour, or until tender. After, add salt to taste. I usually put about 1 – 2 teaspoons, and allow it to simmer for about 15 minutes longer.

In a separate pan, warm up the oil over medium-high heat. Add the onions and cook until slightly translucent, then proceed to add the ground turkey. Stir the turkey and break up the meat until browned. Once that is done, add the ground turkey into the pot of white beans. Add the can of cream chicken, corn, and taco seasoning to the pot of white beans and bring back to a boil. Once boiling, reduce the heat and simmer lightly for about 15 minutes. Taste, and add salt if necessary.

To serve, place salad greens in the bowl, top with a big scoop of white bean and turkey chili, and add any additional toppings. I like to scoop up everything with my tortilla chips, and eat it sort of like dip-ish, but Ben likes to go without the chips.

DSC_6762 copy DSC_6776 copy DSC_6779 copy This is my go-to when we have dinner club. It’s so easy to make for a large group, and I actually double this recipe when I make it. I’ve honestly made it so much that I’m sick of it, so when I make it, I don’t eat much. Everyone else does though, so I take that as a good sign.

 

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Comments

11 Responses to “white bean & turkey chili”

  1. This looks great until you get to the cream of chicken soup… why bother soaking non-canned beans if you just open up a can of cream soup? It’s super easy (and healthier) to make your own! I know what you mean about a meal that you make all the time that you can’t really stand to eat yourself… I have a taco chili that is cheap, easy, and feeds a crowd, which means I pull it out all the time. It always gets gobbled up but I can hardly bring myself to eat any anymore! Totally understand!

    • Rubyellen says:

      Really? I’ve never made my own! When I first learned how to make this, I used a recipe and it called for that can cream of chicken, so as I’ve adjusted to make my own recipe, I guess I brought that along with it. I’m going to try and do without it next time and see how that turns out. You are definitely right though, I’m sure it is healthier to make my own. I try to get one that’s lean and low in sodium, but homemade is almost always healthier. Any tips on how to make it?

  2. I started making my own because I live in Asia where it’s hard to come by, and when you do find it, the cost is prohibitive (seriously, I’ve found it here for $7 USD for one can!). I’ve had to learn to cook from whole foods simply because the processed convenience foods are not in our budget. Kinda backward from life in America where Kraft Mac and Cheese goes on sale 2/$1! Anyway, there are several recipes out there, but this is the one I use, which makes the equivalent of one can.

    3 tablespoons butter
    1 tablespoon flour
    1/2 cup milk
    1/2 cup chicken stock
    salt and pepper

    Melt butter in small sauce pan, medium-low heat. When melted, whisk in flour. Whisk constantly until smooth and bubbly. Remove from heat and slowly whisk in chicken broth and milk. Return to heat and bring to a gentle boil, whisking constantly, until soup thickens. Add salt and pepper to taste.

  3. Katherine says:

    Hi there! I’m a reader from Australia and I wasn’t sure what cream of chicken was so I googled it! (Man do I love google!) Anyway turns out its a can of soup! Meanwhile google also pulled up this recipe for home made cream of chicken soup which is obviously chemical free etc etc…anyway because I know you are into healthy eating I thought that you might like the link in case you ever want to make an uncanned version. http://www.thekitchn.com/recipe-diy-crea-16827
    Thanks for being awesome and sharing little snippets of your life with us x-K

  4. Katherine says:

    oopsie I just realised someone else has already told you about the home made version!

  5. Yum! Totally my style, with the layer of spinach beneath the chili. I always put my chili on top of a bed of something. :) Perfect for back to school, now that I need lots of leftover in the fridge for lunches!

  6. hi, Rubyellen! i’m thinking of making this for my husband’s and my lifegroup this week. there will be about 10-12 adults there. would you recommend doubling this recipe? do you think the recipe will work with romaine lettuce or spinach? thanks!

    • Rubyellen says:

      I would double the recipe and it would definitely work well with romaine lettuce or spinach! Let me know how it goes!

      • Thanks for getting back to me! The dish was a hit!! I doubled the recipe and thought I had made too much for eight adults and two littles younger than two years old, but almost all of it was gobbled up. My husband even had a little more after we got home. I used spinach and made my own cream soup using Heather Rose-Chase’s recipe above. Thank you for a fabulous recipe!

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