Name: Thanksgiving High Protein Turkey Chili With White Beans Feeds A Crowd
Cook time: 1 h
Total time: 1 h
Ingredients: 2 lbs ground turkey (or 4 cups shredded leftover Thanksgiving turkey); 2 tablespoons olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 bell peppers (red or green), diced; 3 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed; 1 can (4 oz) diced green chilies; 4 cups low-sodium chicken or turkey broth; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Fresh cilantro, lime wedges, and Greek yogurt for garnish

Ingredients

Scale

2 lbs ground turkey (or 4 cups shredded leftover Thanksgiving turkey)
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 bell peppers (red or green), diced
3 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
1 can (4 oz) diced green chilies
4 cups low-sodium chicken or turkey broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh cilantro, lime wedges, and Greek yogurt for garnish

Instructions

Step 1: Sauté the Aromatics. Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat and add the olive oil. Once shimmering, toss in the diced onion and bell peppers. Sauté the vegetables for about 5 to 7 minutes until they soften and the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
Step 2: Brown the Protein. Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking until the turkey is no longer pink. If you are using leftover roasted Thanksgiving turkey instead, skip the browning process and simply add the shredded meat to the pot along with the spices in the next step.
Step 3: Season and Simmer. Sprinkle the chili powder, cumin, oregano, smoked paprika, salt, and pepper over the meat and vegetable mixture. Stir well to coat everything in the spices. Pour in the white beans, diced green chilies, and the broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes to allow the flavors to meld together and the liquid to thicken slightly.
Step 4: Plating and Garnishing. Ladle the hot chili into deep bowls. This dish is all about the toppings! Add a dollop of Greek yogurt (a high-protein alternative to sour cream), a sprinkle of fresh cilantro, and a squeeze of fresh lime juice to brighten the flavors. Serve alongside warm cornbread or whole-grain crackers for a complete Thanksgiving-themed feast.

Cook Time: 60 minutes