Quick Turkey Chili

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Ladle into bowls and top with fresh diced avocado, chopped cilantro, and a dollop of plain non-fat Greek yogurt. Serve alongside a crisp mixed green …

Cuisine: American Type: Dinner Time: 35 min Servings: 4 Calories: 528 per serving
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Nutrition Information

Each serving contains approximately 528 calories and 38.0g of protein. Macronutrients include 49.0g carbohydrates and 20.0g fats per serving.

Per Serving

Calories
528
Protein
38.0g
Carbohydrates
49.0g
Fats
20.0g

Total

Calories
2112
Protein
152.0g
Carbohydrates
196.0g
Fats
80.0g

Ingredients

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This recipe requires 17 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey (93% lean)
    fresh, 93% lean / 7% fat
  • 30.0 oz Cannellini Beans (Low Sodium)
    2 cans (15 oz each), rinsed and drained; white kidney beans
  • 2.0 cup Low-Sodium Chicken Broth
    check label to ensure nightshade/celery-free
  • 1.0 whole Yellow Onion
    medium size, diced small (approx. 1 cup)
  • 2.0 whole Carrots
    medium size, peeled and diced small (replacing celery/peppers for crunch)
  • 1.0 cup Frozen Sweet Corn
    thawed (adds sweetness without nightshades)
  • 1.0 tbsp Olive Oil
    extra virgin
  • 3.0 clove Garlic
    fresh, minced
  • 2.0 tsp Ground Cumin
    dried powder
  • 1.0 tsp Dried Oregano
    dried leaves
  • 1.0 tsp Ground Coriander
    dried powder
  • 0.5 tsp Kosher Salt
    to taste
  • 0.25 tsp Black Pepper
    ground (safe alternative to chili peppers)
  • 0.5 cup Non-fat Greek Yogurt
    plain, for garnish
  • 1.0 whole Avocado
    ripe, pitted and diced
  • 0.25 cup Fresh Cilantro
    chopped leaves and tender stems
  • 1.0 whole Lime
    cut into wedges for serving

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place: Produce and Protein

  1. Retrieve all ingredients and equipment: cutting board, chef's knife, large Dutch oven or soup pot, colander, and measuring spoons.
  2. Wash carrots, cilantro, lime, and avocado under cold running water.
  3. Peel 2 medium carrots (120g) and dice them into small pieces.
  4. Dice 1 medium yellow onion (150g) into small pieces.
  5. Mince 3 cloves garlic (15g).
  6. Remove 1 lb (454g) lean ground turkey from packaging and set on a plate near the stove.
  7. Measure 1 cup (160g) frozen sweet corn and set aside to thaw slightly.

2. Mise en Place: Beans, Spices, and Liquids

  1. Open 2 cans (850g total) of Cannellini beans, pour into a colander, and rinse thoroughly with cold water until foam disappears; let drain.
  2. In a small prep bowl, combine 2 tsp (5g) ground cumin, 1 tsp (1g) dried oregano, 1 tsp (2g) ground coriander, 0.5 tsp (3g) kosher salt, and 0.25 tsp (1g) black pepper.
  3. Measure 2 cups (480ml) low-sodium chicken broth.

3. Sauté Vegetables

  1. Place the large pot on the stove and heat 1 tbsp (15ml) olive oil over medium-high heat.
  2. Add the diced onion and carrots to the hot oil.
  3. Sauté the vegetables, stirring occasionally, until the onion is translucent and carrots begin to soften.

4. Cook Turkey and Bloom Spices

  1. Add the minced garlic and the prepared spice blend to the pot; stir constantly until fragrant.
  2. Add the ground turkey (454g) to the pot.
  3. Break apart the meat with a wooden spoon or meat chopper while cooking.
  4. Continue cooking until the turkey is fully browned and no pink remains.

5. Simmer Chili

  1. Pour in the 2 cups (480ml) chicken broth and scrape the bottom of the pot to release any browned bits (deglaze).
  2. Stir in the drained Cannellini beans and the thawed corn.
  3. Bring the mixture to a boil.
  4. Reduce heat to low and simmer uncovered to allow flavors to meld.

6. Prepare Garnishes (While Simmering)

  1. While chili simmers, roughly chop 0.25 cup (15g) fresh cilantro.
  2. Cut the avocado (200g) in half, remove the pit, scoop out the flesh, and dice.
  3. Slice the lime (60g) into wedges.
  4. Remove chili from heat and let it rest for a moment before serving.

Plating

  1. Ladle the hot chili into wide, warmed bowls, filling them about three-quarters full to allow ample room for garnishes without overcrowding.
  2. Spoon a generous dollop of the cool non-fat Greek yogurt into the center of the bowl to create a creamy contrast against the golden broth and white beans.
  3. Scatter the diced avocado and fresh chopped cilantro over the yogurt and chili, ensuring the vibrant green colors pop against the lighter background.
  4. Tuck a fresh lime wedge onto the rim of the bowl and finish with a coarse crack of black pepper over the yogurt for a polished, professional look.

Family Beverage

Chilled sparkling water infused with fresh lime wedges and a sprig of mint

Alcohol Beverage

A medium-bodied Zinfandel or a crisp, light Mexican-style lager

Serving Suggestions

Ladle into bowls and top with fresh diced avocado, chopped cilantro, and a dollop of plain non-fat Greek yogurt. Serve alongside a crisp mixed green salad with lime vinaigrette or roasted sweet potato wedges.

Notes

Rinsing canned beans thoroughly helps reduce sodium content. For increased vegetable intake, diced bell peppers, zucchini, or carrots can be sautéed with the onions at the start. The chili flavor deepens if allowed to rest for a few minutes before serving. Store leftovers in an airtight container for up to three days.

Storage

Allow the chili to cool to room temperature within two hours of cooking to ensure safety. Transfer the leftovers into clean, airtight containers to lock in freshness. Store in the refrigerator for up to 3 days; the flavors of the cumin and coriander will deepen and improve after sitting.

Freezing

Cool the chili completely before transferring it to freezer-safe bags or rigid containers. If using bags, squeeze out excess air and lay them flat to stack efficiently. Leave about an inch of space in rigid containers for expansion. Freeze for up to 3 months. For the best texture, thaw overnight in the refrigerator before reheating gently on the stove.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: nightshade, celery. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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