---
title: "Turkey & White Bean Chili!"
entity: "blog"
canonical_url: "https://www.drgri.com/blog/turkey-white-bean-chili"
markdown_url: "https://www.drgri.com/llms/blog/turkey-white-bean-chili"
lastmod: "2017-10-13T04:00:00.000Z"
---

This recipe is one of my favourite go-to’s in the fall. I’ll often double it and store extras in the freezer, which I can then pull out when I need a quick and easy meal!

Ingredients:
– 2 tbsp avocado oil
– 1 lb ground turkey
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 yellow pepper, diced
– 1/2 jalapeno pepper, seeded and diced
– 3 celery stalks, chopped
– 1 tsp ground cumin
– 1.5 tsp dried oregano
– 1 tsp chilli powder
– 1 can diced tomatoes (796 ml)
– 2 cans (19 oz each) white kidney beans, drained and rinsed
– 500 ml chicken or vegetable broth
– 2 bay leaves

Directions:
1. In a large, deep skillet, heat oil over medium-high heat.
2. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned (about 9 minutes).
3. Add onion, garlic, yellow pepper, jalapeño pepper, celery and cook until soft, about 5 minutes.
4. Stir in spices; cook for 2 minutes.
5. Add can of tomatoes, white kidney beans, chicken broth and bay leaves; bring to boil.
5. Reduce heat; simmer until thick, 15 to 20 minutes.

Note: you can take this recipe to the next level by adding a dollop of cashew sour cream. I like to use the recipe from Oh She Glows, found [here](http://ohsheglows.com/2016/03/13/cashew-sour-cream/).

Disclaimer: The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. Always consult with a qualified healthcare professional before making any changes to your health regimen. The content shared here is based on the author’s research and personal experiences, and individual results may vary. The author and blog are not responsible for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures discussed on this site.