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Turkey and White Bean Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is browned, breaking it apart with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the chicken broth and add the drained white beans. Bring the mixture to a simmer.
  • Reduce the heat to low and let the chili simmer for 20 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly.

Notes

Cool the chili fully before dividing it into freezer containers so it freezes evenly. When reheating, add a splash of broth if the texture becomes too thick. For a brighter finish, serve with a squeeze of lime juice if you have it on hand.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener