White Turkey Chili

White Turkey Chili

6 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 6 servings

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  • 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 3 1/2 cups)
  • 1/2 cup bulgur
  • 2 tablespoons dried oregano
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon white pepper
  • 1/4 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

Preparation

  • Active

  • Ready In

  1. Heat 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.
  2. Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
  3. Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  4. Stir in white beans and chiles, then pour in broth; bring to a boil.
  5. Reduce 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.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 350 calories; 14 g fat(3 g sat); 10 g fiber; 38 g carbohydrates; 28 g protein; 146 mcg folate; 43 mg cholesterol; 4 g sugars; 0 g added sugars; 216 IU vitamin A; 28 mg vitamin C; 131 mg calcium; 5 mg iron; 596 mg sodium; 1000 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Iron (28% dv), Potassium (26% dv), Magnesium (25% dv), Zinc (15% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 2 medium-fat meat, 1 lean meat, 1 1/2 fat

Reviews 6

January 06, 2015
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By: EatingWell User
Delicious with Jalapenos This was delicious, I subbed pickled jalapenos for the chiles and it came out flipping amazing. This is now a new staple, so easy to make and asbsolutely delicious especially while it is FREEZING here in MA! Pros: Easy, Quick, Spicy, Not too spicy Cons: Wouldn't cook the zuchini as long
December 31, 2014
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By: EatingWell User
Fabulous Chili Overall just a great cold winter meal! I used 1/2 cup quinoa instead of bulgur and it turned out great. It does need to cook for awhile before turning into a chili texture instead of just a soup Pros: Get extra veggies with Zuchinni
November 03, 2013
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By: EatingWell User
Made this for the second time tonight. Freezes well and it tastes as great as it smells while cooking!
October 29, 2013
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By: EatingWell User
Easily adapted to Vegetarian white chicken chili I made a vegetarian version of this dish using quorn chicken tenders that I cut into small pieces. I had a yellow crookneck squash from a farmers market, so I used that in combination with zucchini. I thought the yellow really held up nicely and added a beautiful color, where the zucchini faded to a greenish/brown after simmering. I don't like using canned beans, so I used dried, which I always feel is worth the extra step of soaking overnight and boiling the next day. I topped mine with a little chopped cilantro and a 1/4 of a lime squeezed over it just before serving. I thought the lime complimented the flavors of this chili. The bulgur wasn't even noticeable as far as flavor, but was great for texture and added fiber. I really love spicy foods, so I also added two habaneros and a jalapeno from my garden, which was just perfect for me! I wanted 8 servings, so I also used 1.5x's each ingredient, which made a HUGE pot of chili! I think I got at least 9 large servings out of it. I will make this again, but the lime and hot peppers are a must for me! Pros: Great flavors with simple ingredients
September 26, 2013
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By: EatingWell User
Great Flavor and Light!! Made this tonight, This is a great alternative from traditional chili. I did not have bulgur on hand and could not find it in my local store so I used barley instead, It still tasted great to me, very flavorful did not need anything else. I would definitely recommend for a cold night! Pros: Tasteful, Easy Cons: Time Consuming
September 13, 2013
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By: EatingWell User
This recipe is delicious! I wasn't sure how zucchini and bulgar would work in chili, but I followed the recipe exactly and I'm so glad I did - it was perfect as is. I topped it with a sprinkle of Montery Jack cheese. Delightful. Will definitely make again.