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White Turkey Chili
1 h 30 m
EatingWell Test Kitchen
“This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.”
3 tablespoons extra-virgin olive oil or canola oil
1 pound 93%-lean ground turkey
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced (about 3½ cups)
½ cup bulgur
2 tablespoons dried oregano
4 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon white pepper
¼ teaspoon salt
2 15-ounce cans no-salt-added white beans, rinsed
2 4-ounce cans green chiles, mild or hot
4 cups reduced-sodium chicken broth
1Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
2Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
3Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
4Stir in white beans and chiles, then pour in broth; bring to a boil.
5Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.