White Turkey Chili
CATEGORIES
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)
  • 1/2 cup bulgur
  • 2 tablespoons dried oregano
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon white pepper
  • 1/4 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
DIRECTIONS
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add ground turkey, onion and garlic.
  3. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  4. Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
  5. Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  6. Stir in white beans and chiles, then pour in broth; bring to a boil.
  7. 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.