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    White Turkey Chili

    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeAmericanTurkeyDinner
    White Turkey Chili
    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeAmericanTurkeyDinner
    about 8 cups
    Active time: 40 minutes
    Total time: 1 hour 30 minutes

    Description

    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.

    Directions

    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.

    Tips

    • To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories364 cal
    • Total Fat15.6 g
    • Saturated Fat3 g
    • Cholesterol1 mg
    • Sodium628 mg
    • Carbohydrate Total38.1 g
    • Protein27.7 g
    • Phosphorus382 mg
    • Potassium985 mg
    • Fiber10.1 g
    • Calcium147 mg

    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

    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

    Description

    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.

    Directions

    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.

    Tips

    • To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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