Skinny Cowboy Turkey Chili

This is the best white chili variation, and it is healthier than most. This won first prize at our company chili cook-off. The other contestants were mad when they learned how easy the recipe is and that I had prepared it an hour before the competition. I make a double batch and fill a gallon-sized zip-top bag and freeze for great leftovers.

Ingredients

• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 cup frozen corn
• 2 stalks celery, chopped
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup salsa
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon cayenne pepper
• 1 teaspoon Creole seasoning (such as Tony Chachere's®)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can great northern beans, rinsed and drained
• 1 cup shredded reduced-fat Cheddar cheese

Steps

1. Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
2. Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.
3. Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.