Turkey and White-Bean Chili

Gluten Free
Very Healthy
Health score
61%
Turkey and White-Bean Chili
40 min.
4
907kcal

Suggestions


Warm up your kitchen and your taste buds with this delightful Turkey and White-Bean Chili! Perfect for a cozy lunch or a hearty dinner, this dish is not only gluten-free but also boasts a health score of 61, making it a very healthy choice for those looking to indulge without the guilt. With a preparation time of just 40 minutes, you can whip up a satisfying meal that serves four, ideal for family gatherings or meal prep for the week ahead.

This chili is a wonderful blend of flavors, featuring lean ground turkey that provides a protein-packed base, complemented by the creamy texture of cannellini beans. The addition of jalapenos adds a kick, while the aromatic spices like cumin and the richness of tomato paste elevate the dish to new heights. Each bowl is a comforting embrace, perfect for chilly evenings or when you need a little extra warmth in your life.

Not only is this recipe delicious, but it also allows for customization. Top your chili with a dollop of sour cream, fresh cilantro, and crunchy radishes for a burst of freshness and color. Whether you're serving it as a main course or enjoying it as a filling lunch, this Turkey and White-Bean Chili is sure to become a favorite in your recipe rotation. Dive into this wholesome dish and savor every spoonful!

Ingredients

  • tablespoons canola oil 
  • pound pd of ground turkey 
  • serving coarse mustard 
  • large onion chopped
  •  jalapeno diced seeded for milder taste ( )
  • teaspoons ground cumin 
  • tablespoon tomato paste 
  • 38 ounces cannellini beans drained and rinsed canned
  • 29 ounces chicken broth reduced-sodium canned
  • cup water 
  • serving cream sour for garnish

Equipment

  • frying pan

Directions

  1. In a large, deep, skillet, heat oil over medium-high heat.
  2. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
  3. Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
  4. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
  5. Garnish with sour cream, cilantro, and radishes, if desired.

Nutrition Facts

Calories907kcal
Protein43.99%
Fat27.5%
Carbs28.51%

Properties

Glycemic Index
43
Glycemic Load
14.84
Inflammation Score
-9
Nutrition Score
45.063043739485%

Flavonoids

Luteolin
0.1mg
Isorhamnetin
1.88mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.97mg

Nutrients percent of daily need

Calories:906.91kcal
45.35%
Fat:27.57g
42.41%
Saturated Fat:6.24g
39.03%
Carbohydrates:64.31g
21.44%
Net Carbohydrates:50.22g
18.26%
Sugar:3.29g
3.65%
Cholesterol:166.91mg
55.64%
Sodium:1114.6mg
48.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:99.23g
198.47%
Selenium:68.2µg
97.43%
Phosphorus:841.6mg
84.16%
Vitamin B3:16.56mg
82.79%
Vitamin B6:1.65mg
82.69%
Manganese:1.5mg
75%
Iron:12.5mg
69.44%
Zinc:10.32mg
68.81%
Potassium:2007.88mg
57.37%
Fiber:14.08g
56.33%
Magnesium:220.92mg
55.23%
Folate:198.1µg
49.53%
Vitamin B12:2.64µg
44%
Copper:0.85mg
42.27%
Vitamin E:4.57mg
30.46%
Vitamin B2:0.45mg
26.74%
Calcium:254.59mg
25.46%
Vitamin B1:0.36mg
24.04%
Vitamin K:19.55µg
18.62%
Vitamin B5:1.58mg
15.84%
Vitamin C:12.06mg
14.62%
Vitamin A:561.63IU
11.23%
Vitamin D:0.66µg
4.39%
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