This easy and healthy White Turkey Chili comes together in just 30 minutes using simple pantry staples like ground turkey, white beans, wild rice, corn, and green chilies. Top it with your favorite chili toppings and enjoy!
INGREDIENTS
- 1 tablespoon canola oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 lb. lean ground turkey (see notes)
- 2 cups cooked wild rice (see notes)
- 1 (15 oz.) can White Northern beans, rinsed and drained
- 1 (11 oz.) can white corn (or about 1 cup frozen corn), drained
- 2 (4 oz.) cans diced green chilies (undrained)
- 2 cups low-sodium chicken broth (plus extra if needed for consistency)
- 1 teaspoon ground cumin
Optional Toppings:
Shredded cheddar or Monterey-Jack cheese, sliced jalapeños, Greek yogurt or sour cream, chopped cilantro, crushed tortilla chips, hot sauce or sriracha, etc.
INSTRUCTIONS
- Cook wild rice according to package directions.
- In a large pot, heat oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Push the onions and garlic to one side of the pot and add ground turkey. Cook until browned and fully cooked through, about 5-7 minutes.
- Add all remaining ingredients and stir to combine. (If the rice is already cooked, stir it in now, or add it once it’s ready.)
- Cover and simmer on low for 15-30 minutes. If you prefer a thinner consistency, add extra chicken broth as needed.
- Serve with your favorite chili toppings and enjoy!
NOTES
- Turkey: I typically use 93% lean ground turkey, but this recipe also works great with leftover turkey from Thanksgiving or Christmas!
- Wild Rice: I use wild rice, but you can substitute it with brown rice or white rice if you prefer. Just make sure to cook the rice before adding it to the chili.
- Beans: Great Northern beans are my go-to, but cannellini beans also work well in this recipe.
- Simmer Time: The chili is ready after 15-20 minutes of simmering, but you can let it simmer longer on low heat. If it thickens too much, simply add more chicken broth to reach your desired consistency.
- Leftovers: Once cooled, store leftovers in an airtight container in the fridge for 4-5 days. You can also freeze the chili for up to 4-5 months in a freezer-safe container. Thaw overnight and reheat as needed.
