Chilly weather means chili weather (am I right?). If you’re looking for new ways to enjoy a beloved classic, add this white bean rendition to the menu.
Yield: 8cups
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
Ingredients
1large yellow onion, diced (about 2 cups)
1medium bell pepper, red, yellow, or orange, diced
2stalks of celery, chopped (optional)
3medium garlic cloves, minced (or ½ teaspoon garlic powder)
1⅓poundsground turkey or chicken, between 90 to 93% lean
30ounceswhite beans, drained and rinsed
28ounces“oven-roasted” diced tomatoes with liquid
¼cuptomato paste
1cupreduced-sodium chicken broth
2tablespoonschili powder
1tablespoonground cumin
1teaspoonsalt
½teaspoonsmoked paprika
¼teaspooncayenne pepper*
1 to 2tablespoonslime juice
Optional toppers
Avocado
Nonfat plain Greek yogurt or light sour cream
Cilantro
Salsa
Instructions
Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion, bell pepper and celery, if desired, and sauté, stirring occasionally, for about 6 to 7 minutes, or until the onion are softened and lightly browned. Add the garlic, stir everything together, and cook until fragrant, about 30 to 60 seconds.
Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
Add the beans, diced tomatoes, tomato paste, broth, chili powder, cumin, salt, smoked paprika, cayenne pepper (if using), lime juice, and stir. Reduce heat and simmer uncovered for 20 to 30 minutes, stirring occasionally.
Enjoy with optional toppers, such as Greek yogurt or sour cream, chopped avocado, cilantro, and salsa.
Notes
*Skip if you’re sensitive to heat or increase to ½ teaspoon if you prefer super-spicy.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.