This is the best white chili variation, and it is healthier than most. This won first prize at our company chili cook-off. The other contestants were mad when they learned how easy the recipe is and that I had prepared it an hour before the competition. I make a double batch and fill a gallon-sized zip-top bag and freeze for great leftovers.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.

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  • Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.

  • Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.

Cook's Notes:

Use your favorite low-fat cheese.

Control heat by using mild or hot salsa and by adjusting the amount of cayenne. I use mild salsa and omit the cayenne and my kids love it.

Nutrition Facts

308 calories; protein 24.3g; carbohydrates 33.5g; fat 9.8g; cholesterol 45.5mg; sodium 872.1mg. Full Nutrition
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