Ingredients
Scale
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 pounds extra lean ground turkey
- 1 (28 fluid ounce) can diced tomatoes with juices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 4 cloves garlic, minced
- 2 (4 fluid ounce) cans diced green chilies
- 2 (14 fluid ounce) cans white kidney (cannellini) beans, drained
- 1/2 cup sour cream
- Salt & pepper to taste
- Optional toppings: shredded cheese, avocado, tortilla strips, cilantro, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add ground turkey and break it up with a wooden spoon, cooking for 6-8 minutes until browned and no pink remains.
- Stir in minced garlic, chili powder, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
- Add diced tomatoes with their juices, green chilies, and drained cannellini beans, stirring to combine.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
- Remove from heat and stir in sour cream until well incorporated.
- Season with salt and pepper to taste, then serve hot with your choice of toppings.
Notes
- Make-ahead tip: This chili tastes even better the next day after the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
- Freezer-friendly: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Don’t skip draining the beans – the excess liquid can make your chili too watery.
- If you like it thicker, let it simmer uncovered for an extra 10 minutes, or mash a few beans against the side of the pot.
- Substitute Greek yogurt for sour cream if you want to cut calories while keeping the creamy texture.
- This recipe easily doubles if you’re feeding a crowd or want extra leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 65 mg