White Bean Chili Reimagined for the 21st Century

So Ellen changed my mind

on tomato-based chili. I was long an advocate of Tex-Mex style brisket-based chili, but now I’m on her veggie-style chili.

But now, white-bean turkey chili is my go-to. Because I’m no longer eating red meat–I’m actually on my way to vegetarian–I’m now leaning in the direction of white chili.

But at (soon-to-be) 73, I need to lean everything down even more. Thus, this recipe, which I simply love.

It starts off with a recipe from the fine folks at Skinny Taste, but because I just can’t leave a recipe alone I’ve given it my own spin and a few personal touches that I think make it even better, without compromising its Skinny Taste soul,

INGREDIENTS:

olive oil spray
2 small onions, chopped
5 garlic cloves, chopped
3 pounds 93% lean ground turkey
2 4.5 ounce cans diced green chilies
1/4 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 tablespoon cumin
1/2 tablespoon oregano
1 tablespoon chili powder, to your taste
1 teaspoon crushed red pepper flakes, to your taste
3 bay leaves
4 15.5 ounce cans of cannellini beans, rinsed and drained
2 cups vegetable broth
1/2 cup Greek yogurt or low-fat sour cream

INSTRUCTIONS

Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
Add onions and garlic, saute until soft, about 4 to 5 minutes.
Add the meat and cook, breaking it up until white and cooked through, about 10 minutes.
Add diced green chilies, cilantro, salt, cumin, oregano, chili powder, red pepper flakes and cook for 5 minutes.
Puree 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaves, and bring to a boil.
Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
Remove the cover and the bay leaves, and simmer another 30 minutes.
Stir in yogurt or sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
To serve, topped with your favorite toppings, such as green onion, avocado, jalapeños, sour cream, chopped red onion, and/or cheddar, Monterey Jack or jalapeño-jack cheese.

Cheffzilla’s Kitchen