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:
Ingredients
- Ground turkey (or left over turkey)
- Canned jalapenos
- Vegetable stock
- Fresh garlic
- Onion
- White beans
- Lentils
- Cumin, coriander, smoked paprika, sea salt
You have the option of preparing this chili in the Instant Pot, Crock Pot or stove top.
Instructions
The best part of this meal is that it's all done in the instant pot in one go.
Chop vegetables and add to instant pot bowl
Cook on high pressure for 20 minutes; release pressure
Serve with flat bread
or sauteed zucchini for a lower carb option
Top tip
If you're looking to thicken chili follow this guide.
Related
Recipe
White Bean Turkey Chili
Equipment
- Instant Pot, Crock Pot
Ingredients
- 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 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 large onion, chopped
- 6 cloves garlic, minced
Instructions
- 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.
Notes
- 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.
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