White Bean & Turkey Chili

Smoky, hearty white chili with ground turkey, cannellini beans, roasted green chiles, and warm cumin. A lighter Kentucky winter staple that's ready in under an hour.

Ingredients

• 1.5 lbs ground turkey
• 2 cans (15 oz each) cannellini beans, drained
• 1 can (4 oz) roasted green chiles
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp oregano
• Salt and pepper
• 2 tbsp olive oil
• For topping: sour cream, shredded Monterey Jack, jalapeño, lime

Instructions

1. 1

   Brown the turkey: Heat olive oil in a large Dutch oven over medium-high. Add turkey and cook, breaking it up, until no pink remains and it starts to brown, about 7 minutes. Season with salt and pepper.

2. 2

   Build aromatics: Add onion to the pot and cook 5 minutes until softened. Add garlic, cumin, chili powder, paprika, and oregano. Cook 1 minute until incredibly fragrant.

3. 3

   Add liquids and beans: Stir in green chiles, stock, and one can of beans (drained). Mash the second can of beans roughly with a fork, then add -- this naturally thickens the chili.

4. 4

   Simmer: Add corn. Bring to a simmer and cook uncovered 20 minutes, stirring occasionally, until thickened and flavors have married. Taste and adjust seasoning.

5. 5

   Serve: Ladle into deep bowls. Top with sour cream, shredded cheese, sliced jalapeño, and a squeeze of lime.