3 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey
1/2 cup diced seeded plum tomato (about 1)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 lime wedges (optional)
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
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Delicious! I browned ground turkey along with the onion and a poblano pepper, added more cumin and chile powder than called for, and used rotel instead of chopped tomato. I didn't bother to blend the beans and broth, but I did cook it for about an hour. The consistency was perfect. Lime juice is an absolute must!
This is an absolute family favorite! I make double batches because my husband can easily go through half a pot. I use ground turkey and add a bit of hot Italian ground sausage and it gives it an additional layer of flavor, but not too spicy that my 4 yr can't enjoy. Love it!
9/2016 - I made 1 1/2x this recipe for a football party. It is really good and I did make some adjustments. I added 5 cans of beans, half a turkey breast and 2 thighs that I roasted, 1+ cans of green chiles I forgot the lime juice and cilantro and that would have been a good addition. I pureed some of the soup (mostly beans) to thicken and then added a pound of ground turkey that I sauteed first, also to thicken it up. I also added a can of rotel as well as the chopped tomatoes. I actually simmered it on low in a crockpot over night and kept it warm until we served. I served it with shredded cheddar and lime wedges. Everyone seemed to really like it. It was not spicy but had good flavor.
Solid hit at my house every time. Made again last night. Some of my changes: use 3 cans of beans as suggested but instead of later scooping out beans to food processor, I put all three cans in, then take 1 more can and blend that to add later. Also, I use about 24 oz of chicken broth instead of the full 32. These 2 tweaks have made for a thicker chili and takes away the soupiness. Sometimes I use turkey leftovers, sometimes I use ground turkey but most often I use a rotisserie chicken that's already cooked and I just have to shred and add.
Nice light chili that's great on a cold winter night.
My husband and I love this chili. I have been making for the last few years with leftover turkey from Thanksgiving. It is perfect every time. I was really surprised by some of the reviews I read. This is perfect with no changes.