White Bean Turkey Chili. Even though I live in Southern California and it doesn't get below freezing often, when fall arrives, I crave warm comfort foods like soup and chili.
There are many varieties of chili, and I have made them all, but for this dish, I wanted to make a pot of chili that did not rely on tomato for its base for a change.
This white bean turkey chili has everything that I love about chili. It is easy, quick, hot and packed with nutrition. In addition to the white beans, this chili includes lentils to give it a protein and fiber boost. If you are in the mood for different chili, definitely give this a try.
When purchasing your ingredients, you have the option of making this turkey with ground turkey, or left over holiday turkey. You will need these ingredients:
- Ground turkey (or left over turkey)
- Canned jalapenos
- Vegetable stock
- Fresh garlic
- White beans
- Cumin, coriander, smoked paprika, sea salt
You have the option of preparing this chili in the Instant Pot, Crock Pot or stove top.
Steps For Preparing White Bean Turkey Chili
- Chop vegetables
- Add all ingredients to Instant Pot
- Cook on high pressure for 20 minutes; release pressure
- Serve with flat bread, sauteed zucchini (optional)
White Bean Turkey Chili
- Instant Pot, Crock Pot
- 16 oz ground turkey, thawed or 2 cups of left over turkey, chopped organic if possible
- 1 cup red lentils
- 12 oz white beans, soaked if possible
- 40 oz vegetable broth
- 7 oz canned, jalapeno peppers
- 1 ½ tsp sea salt
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 large onion, chopped
- 6 cloves garlic, minced
- Add all ingredients to pot. Make sure that you break up the turkey so that it cooks evenly. Stir well.
- For Instant Pot, cook on high pressure for 20 minutes. Allow pressure to NR, naturally release. For crock pot, cook on high for 3 hours. For soup pot, bring to boil and reduce heat to simmer. Simmer for 2.5 hours.
- I cooked this chili in the Instant Pot. My Instant Pot also has a crock pot setting, so I can use that as well. To see my review of the Instant Pot and all of it's useful functions, go here.
- For Instant Pot, cook on high pressure for 30 minutes. Allow pressure to NR, naturally release. For crock pot, cook on high for 4 hours. For stove top, using a large soup pot, add all ingredients to pot, bring to boil and reduce heat to simmer. Simmer for 2.5 hours.