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
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)
Adobo chipotle peppers, chopped
Tapatio Sauce (or Tabasco)
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.
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.