Creamy White Bean Turkey Chili: 7 Reasons to Love It

A delicious and creamy White Bean Turkey Chili made with lean ground turkey, cannellini beans, and a flavorful blend of spices.

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Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with olive oil. Add the chopped onions and garlic and sauté until soft, about 4 to 5 minutes.
Add the ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is white and cooked through, about 5 minutes.
Stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook for 2 minutes to release the flavors.
Pour 1 can of the rinsed beans and 1 cup of chicken broth into a blender and blend until smooth. Add this bean puree back into the pot along with the remaining beans, the remaining broth, and the bay leaf. Bring the mixture to a boil.
Cover the pot, reduce heat to a simmer, and cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and flavors meld together.
Stir in the reduced-fat sour cream or Greek yogurt and cook for an additional 4 to 5 minutes. Taste and adjust seasoning with salt if needed.
Ladle chili into bowls and top with shredded cheese, diced avocado, cilantro, sliced jalapenos, chopped scallions, and extra sour cream or Greek yogurt as desired.
Follow steps 1 to 5, reducing the broth to 1 1/2 cups. Transfer to a slow cooker and cook on low for 8 hours.
Use an 8-quart Instant Pot or halve the recipe. Reduce broth to 1 1/2 cups. Cook on high pressure for 25 minutes.