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.
- Serves: 8 persons
- 1pound ground turkey
- 2tablespoons olive oil
- 1cup frozen corn
- 2stalks celery, chopped
- 1small onion, chopped
- 3cloves garlic, chopped
- 1(14.5 ounce) can stewed tomatoes
- 1cup salsa
- 1cup chicken broth
- 2tablespoons chili powder
- 1tablespoon chopped fresh cilantro
- 1teaspoon cayenne pepper
- 1teaspoon Creole seasoning (such as Tony Chachere's®)
- ½teaspoon ground cumin
- ½teaspoon dried oregano
- 1(15.5 ounce) can black beans, rinsed and drained
- 1(15.5 ounce) can great northern beans, rinsed and drained
- 1cup shredded reduced-fat Cheddar cheese
Step 1Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
Step 2Heat 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.
Step 3Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.