White bean turkey chili is just the thing to make for a potluck or Super Bowl party! Easy, healthy, and so tasty!
It’s chili season! Hooray! I love fall, for many reasons, but especially because it’s so easy to make chili and soup for dinner. I love to have a big pot of chili simmering on the stove and a pumpkin candle burning in the kitchen, it’s so cozy.
We like to make turkey chili here, and this is a recipe that has evolved through the years. You can add whatever veggies you have on hand. That’s one thing that’s so great about chili, it’s super hard to mess it up. Unless you over do it with the chili powder like I did this last time. Lesson learned…if you are using a new jar of chili powder, taste it first to see how spicy it is! Don’t just casually throw in a couple of teaspoonfuls. It was still good, but on the spicy side!
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White Bean Turkey Chili
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion chopped
- 1 cup baby carrots sliced
- 2 red peppers diced
- 6 ounces white mushrooms sliced
- 30 ounces tomatoes with green chiles
- 30 ounces white beans Great Northern or navy, rinsed and drained
- 14 ounces chicken broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 2 Tablespoons gluten free flour blend
Brown the turkey with the onion in a large stock pot over medium heat.
Once it is cooked, drain off the excess grease, (if there is any, sometimes the turkey is so lean there really isn’t anything to drain), and add the peppers, carrots and mushrooms.
Add the broth, ½ cup water, tomatoes, beans, and spices and bring to a boil. (If you are serving to children, go easy on the spices, especially the chili powder. Add a little bit at a time and then test it. You can always have a bottle of hot sauce on the table if the adults want to make it spicier).
Reduce heat to low, and simmer for 20-30 minutes until all the vegetables are tender. Add more water if needed.
Put the 2 T. of gluten free flour and 2 T. of water in a small container with a lid and shake to mix. Drizzle the flour mixture into the chili while stirring. Continue to stir until it is as thick as you’d like it to be.
Serve with dairy free cheese, chopped avocado, and crackers.
Have you made chili yet this fall? What’s your favorite chili recipe?
This post is part of my series, “31 Days of Gluten, Dairy, and Egg Free Comfort Food.”
This recipe inspired me to make chili last night, but mine was turkey black bean. First of the season!