White Turkey Chili

Name: White Turkey Chili
Total time: 1 h 30 min
Ingredients: 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); 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

Rating: 4.55 stars

11 Ratings
5 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Soups Special Issue April 2016

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Recipe Summary

total:

1 hr 30 mins

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

High Fiber

Dairy-Free

Diabetic Appropriate

Low Sodium

High Blood Pressure

Healthy Aging

Healthy Immunity

Healthy Pregnancy

Low Added Sugars

Nutrition Info

Directions

Step 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.

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Step 2

Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
Step 3

Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Step 4

Stir in white beans and chiles, then pour in broth; bring to a boil.
Step 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Size: about 1 1/2 cups

Per Serving:

350 calories; protein 28.2g; carbohydrates 38.1g; dietary fiber 10.1g; sugars 4g; fat 14g; saturated fat 2.7g; cholesterol 43.3mg; vitamin a iu 215.9IU; vitamin c 28.4mg; folate 146.1mcg; calcium 131.2mg; iron 4.9mg; magnesium 41.2mg; potassium 999.5mg; sodium 595.6mg; thiamin 0.1mg.

Exchanges:

1 1/2 starch, 1 vegetable, 2 medium-fat meat, 1 lean meat, 1 1/2 fat

Reviews (5)

Read More Reviews

11 Ratings

5 star values: 6
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

12/31/2014

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 Read More

EatingWell User

11/03/2013

Made this for the second time tonight. Freezes well and it tastes as great as it smells while cooking! Read More

EatingWell User

09/13/2013

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. Read More

Emma

02/18/2019

Made it exactly as written and it was super delicious. I will definitely be making this one again and again. Read More

Kelly Love

03/15/2017

I liked this overall but the zucchini turned into an overlooked mush - and I didn't even soften it as the recipe instructed. I will make it again but add zucchini last maybe for the last 20 minutes of the simmering time. Read More

EatingWell User

09/26/2013

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 Read More

EatingWell User

10/29/2013

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 Read More

Victoria Seaver, M.S., R.D.

10/04/2018

This is one of my all-time favorite recipes to make in the colder months. I sometimes do a slow-cooker variation of this recipe if I don't want to spend 1 1/2 hours on this recipe in one sitting. I'll do steps 1 & 3 on the stovetop but then transfer everything to a slow-cooker where I'll add the zucchini beans chiles and broth -- super easy! And I always serve with extra toppings! Shredded Cheddar scallions and pickled jalapenos are my favorites. Read More

EatingWell User

01/06/2015

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 Read More