A mild white turkey chili that's mild in flavor and packed with protein thanks to the addition of Greek yogurt. The cornbread croutons add a sweet touch.
- 2 tablespoons canola oil
- 1 small onion, chopped about 1 cup
- 1 medium green bell pepper, seeded and chopped about 1 cup
- 1 teaspoon chopped garlic
- 1 pound ground turkey
- 1 teaaspoon cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper or to taste
- 1 15-oz can white beans (cannelini, Great Northern, etc) drained and rinsed
- 1 15-oz can whole kernel corn, no salt added drained and rinsed
- 2 cups chicken broth lower sodium
- 1 cup plain Greek yogurt whole milk
- 1 pan prepared cornbread *see recipe notes
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In a large non-stick sauce pan, heat the oil over medium heat. Add onions and bell peppers and saute for 3-4 minutes, until they begin to soften. Toss in the garlic and saute for an additional 30 seconds.
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Add the ground turkey, cumin, oregano, salt and cayenne, and saute until the turkey is no longer pink (about 5 minutes).
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Add the drained beans and corn, and the broth. Cover and simmer on Low for 20 minutes.
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Transfer about one-third of the chili into a food processor or blender, along with the Greek yogurt. (Or transfer to a deep bowl, and use an immersion blender). Blend until well pureed. Add mixture back into saucepan, stir until combined, and cover. Keep on Low until heated through (an additional 5 minutes) - do not bring to a boil.
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Serve warm topped with toasted cornbread croutons.
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Cut cornbread into 1" squares. Heat a nonstick skillet over medium/high heat with a teaspoon of olive oil.
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Add the cornbread cubes and toast for about 1 minute per side, until golden. Serve immediately on top of chili.
Slow Cooker Tip: Though this is a stovetop recipe that takes just 45 minutes to pull together, you can easily adjust it for the slow cooker. That would be clutch on a day you have to be in and out in the hours prior to the meal. Just prepare the onions, peppers, garlic and turkey on the stovetop as directed. Then move the mixture, plus the spices, chicken broth, beans and corn to the slow cooker, Cover and cook on Low for 3 hours before moving on to the final step of blending part of the chili with the yogurt, and reheating.
Cornbread Tip: The easy gluten free cornbread recipe I used for the croutons is both gluten free and dairy free, and can be found at https://www.jugglingwithjulia.com/2018/01/18/easy-gluten-free-cornbread/. The recipe includes the simple substitutions you can make if you don't require any gluten or dairy modifications, with the same delicious results.
Dietary Considerations: This chili is gluten free. It is not dairy free as written, but you could substitute non-dairy yogurt (like Silk) if desired.