Turkey and White-Bean Chili

Our white-bean and turkey chili comes together in just 45 minutes and is full of flavor thanks to the addition of jalapeño peppers, ground cumin, and tomato paste. Using ground turkey instead of beef helps to cut down on fat while still providing plenty of filling protein. Cannellini beans turn creamy and tender as they simmer and also help to thicken the broth. We love finishing each bowl of chili with a dollop of sour cream, some fresh cilantro, and sliced radishes for crunch, but you can certainly opt for other toppings like chopped avocado, shredded cheddar cheese, or a squeeze of lime juice instead. This recipe is excellent for doubling and storing portions in the freezer for a satisfying and warming meal on demand.

Key Ingredients for Turkey and White-Bean Chili

Ground turkey: Ground turkey is typically sold as a mixture of light and dark meat in a variety of fat ratios. For this recipe, we recommend using ground turkey that's between 85 and 90 percent lean (it'll have the best flavor and stay nice and moist) but you can use an even leaner option if you'd prefer.

Cannellini beans: Creamy white cannellini beans, also known as white kidney beans, bulk up this light chili while also thickening the broth. Rinsing them helps to back on excess salt, but opt for reduced-sodium beans if you're watching your salt intake. If you can't find cannellini beans, try using Great Northern beans instead.

Tomato paste: A tablespoon of tomato paste adds savory depth to this recipe. If you're opening a fresh can, you'll be left with quite a bit, but luckily it freezes incredibly well: Transfer leftover paste to a small airtight container or wrap it well in a sheet of plastic wrap before freezing. You can also transfer tablespoon-size amounts to an ice cube tray and freeze until firm, then transfer the cubes to a freezer bag for ease later on.

Onion and jalapeño: Diced yellow onion and jalapeños give this chili extra flavor and a subtle bite. You can use white or red onion instead of yellow, but avoid using a sweet variety here. Removing the seeds and ribs from the jalapeños cuts back a bit on the heat, but for a spicier flavor, feel free to leave them in.

Chicken broth: You can use homemade or store-bought broth for this recipe. If you're purchasing it, be sure to use a low-sodium option so you can control the saltiness of the chili.

Ground cumin: A touch of ground cumin adds just the right amount of spice. Cooking it briefly with the tomato paste before adding the broth helps to release fat-soluble flavor compounds, lending more flavor to the finished dish.