In the middle of winter and snowy weather, there's nothing like a cup of hot, spicy soup to get rid of the winter chills. This turkey white bean chili has just the right amount of heat to warm you up from the inside out, and the leftovers make easy lunches for the week.
Print
Spicy Turkey White Bean Chili with Tuscan Kale
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 2 Tbsp olive oil
- 1 lb ground turkey (you can also use chopped chicken if you prefer)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 4oz can diced jalopeños
- 1 4oz can chopped green chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cayenne pepper
- Sea salt, to taste
- 32 oz chicken broth
- 4 cans great northern beans, drained and rinsed
- 8 oz raw chopped tuscan kale
- 1 c shredded pepperjack cheese
- greek yogurt and cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat; add ground turkey and heat until thoroughly cooked through
- Add 1 tablespoon olive oil and stir in onion until tender (about 5 mins)
- Mix in garlic, jalopeños, chiles, cumin, oregano and cayenne pepper
- Continue to cook, stirring frequently for 3 mins
- Add broth, chicken (if not using turkey) and beans
- Simmer for 15 mins and add kale at the end, stirring until slightly wilted
- Salt to taste
- Add cheese, greek yogurt and cilantro for garnish
Recipe Card powered by
Share Your Thoughts