Healthy White Turkey Chili
Easy, healthy white turkey chili with ground turkey, white beans, wild rice, corn and green chilies comes together in about 30 minutes with simple pantry ingredients. Add your favorite chili toppings and dive in!
Yield: 6 servings
Ingredients
- 1 tablespoon canola oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 lb. lean ground turkey, see notes
- 2 cups wild rice, cooked (see notes)
- 1 (15 oz.) can White Northern beans, rinsed and drained
- 1 (11 oz.) can white corn (or about 1 cup frozen corn), well drained
- 2 (4 oz.) cans diced green chilies (undrained)
- 2 cups low-sodium chicken broth, and extra if needed, to get it to your desired consistency
- 1 teaspoon ground cumin
Optional toppings:
- Shredded cheddar or Monterey-Jack cheese, sliced jalapeños, Greek yogurt or sour cream, chopped cilantro, crushed tortilla chips, hot sauce or sriracha, etc.
Instructions
- Cook wild rice according to package directions..
- Meanwhile, heat oil over medium heat in a large pot.
- Add onion and saute for 3-4 minutes, until softened. Add garlic and saute an additional minute, until fragrant.
- Move the onions and garlic to the side and add ground turkey. Cook until browned and cooked through, about 5-7 minutes.
- Add remaining ingredients and stir to combine. (Add wild rice now if it’s already cooked, or stir it in once it’s finished.)
- Cover and simmer on low for 15-30 minutes. Check and add extra chicken broth if desired, to get it to your preferred consistency.
- Top with your favorite chili toppings and dig in!
Notes
Turkey: I always use lean ground turkey for this recipe (I get the 93% lean kind). However, it also works great with leftover Thanksgiving turkey. My in-laws always make it that way after Thanksgiving and Christmas. So yummy!
Wild rice: I use wild rice in this chili and you can either use the kind from the box or just plain rice from a bag or tub. You could substitute brown rice or even just plain white rice if you prefer.
The rice does need to be cooked for this chili, however. If you start the rice as you get the chili ingredients prepped, it’ll finish in time for you to stir it in at the end, which is just fine. Or you can make the rice ahead of time.
Beans: I use great Northern beans here, because that’s what my mother-in-law uses, but I think cannelinni beans would work too.
Simmer time: This chili is ready after it’s simmered for about 15-20 minutes, but you can definitely let it hang out for longer. Just turn it all the way to low and check it every so often, adding extra chicken broth if it’s getting too thick.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 28g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 95mg | Fiber: 3g | Sugar: 2g
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