White Bean Turkey Chili

You know you love soup when people start calling you "soup girl" at work. Soup is one of the only foods that still tastes just as good, if not better, when eaten as a leftover. I like to make soups that are full of hearty ingredients so I can have it as a meal and don't have to worry about being hungry again soon. One of my favorite soups to make is White Bean Turkey Chili. Although chili can sometimes be very heavy, this recipe is both light and filling. The ingredients for this soup also allow this recipe to fall into the "clean eating" category. I deem a recipe worthy of the "clean eating" designation when it is low fat and made of fresh, wholesome ingredients. This recipe is a one-pot wonder and does not require a lot of prep work, which makes it easy to throw together when you need a yummy meal in a pinch.

To start this recipe, chop a yellow, orange, and red pepper into small bite-size pieces and set aside. Next dice half a yellow onion (my least favorite kitchen task, I cry every time!) and place into a large stockpot over medium-high heat with a tablespoon of olive oil. Cook the onion, stirring frequently until it softens and turns a pale color. Add the chopped peppers and another tablespoon of olive oil, and cook until the peppers begin to soften. Now it is time to spice it up! Flavoring a soup can be a challenging task, as it requires some catering to please your specific taste buds. For mine I like to add a combination of cumin, chili powder, red pepper, salt, and black pepper. If your spice cabinet is lacking and you don't feel like buying a lot of ingredients, I suggest buying a packet of fajita spices. I prefer the fajita mixtures when I am working with chicken or turkey. I also have to admit I can't handle a lot of spice, so if you like things spicy use a heavier hand on the chili powder. Stir in the spices and allow them to incorporate with the vegetables for about two minutes.

Add the ground turkey and stir until completely cooked. Next add six cups of low-sodium chicken broth. I like to use low-sodium chicken broth in my recipes so I can control the salt content in my soups. Cover the pot with a lid and turn the heat to medium-low, allowing the soup to simmer for twenty to thirty minutes. This will help the turkey and vegetables to soak up the flavors of the spices. Taste test and make any alterations necessary to please your taste buds (I usually find myself adding extra salt and chili powder).

Rinse the white cannellini beans, strain any excess water, and set aside. Once the soup has had an appropriate amount of time to simmer, add the strained white beans and one cup of frozen corn to the soup. With the lid off, continue to simmer on medium-low for about ten minutes.

As soon as the soup is done and seasoned to perfection, transfer it to your favorite soup bowl, top it with cheddar cheese (naturally lactose free), and some lactose free sour cream if you have it! I sometimes will have corn bread or tortilla chips on the side if I want something a little extra however, this soup is delicious and filling all on its own!

Recipe Details:

Ingredients:

1 pound all white meat ground turkey

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1/2 yellow onion

2 tablespoons olive oil

2 tablespoons cumin

2 tablespoons chili powder

2 teaspoons red pepper

1 teaspoon salt

1/2 teaspoon black ground pepper

2 15 ounce cans of cannellini beans

1 cup frozen yellow corn

6 cups low sodium chicken broth

To start this recipe, chop a yellow, orange, and red pepper into small bite-size pieces and set aside. Next dice half a yellow onion and place into a large stockpot over medium-high heat with a tablespoon of olive oil. Cook the onion, stirring frequently until it softens and turns a pale color. Add the chopped peppers and another tablespoon of olive oil, and cook until the peppers begin to soften. Add a combination of cumin, chili powder, red pepper, salt, and black pepper. Stir in the spices and allow them to incorporate with the vegetables for about two minutes.

Add the ground turkey and stir until completely cooked. Next add six cups of low-sodium chicken broth. Cover the pot with a lid and turn the heat to medium-low, allowing the soup to simmer for twenty to thirty minutes.

Rinse the white cannellini beans, strain any excess water, and set aside. Once the soup has had an appropriate amount of time to simmer, add the strained white beans and one cup of frozen corn to the soup. With the lid off, continue to simmer on medium-low for about ten minutes. As soon as the soup is done and seasoned to perfection, transfer it to your favorite soup bowl, top it with cheddar cheese (naturally lactose free), and some lactose free sour cream if you have it!