One-Pot Turkey, White Bean, and Tomato Chili

This flexible chili combines ground turkey, beans, tomatoes, and familiar pantry spices. White beans make it creamy without needing cream. Serve it as a one-pot dinner, or add rice, bread, or a green salad if that suits the meal.

Makes: about 4 servings

Prep: 15 minutes

Cook: 30 minutes

Ingredients

• 1 tablespoon olive or canola oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 pound ground turkey
• 2 teaspoons chili powder, or to taste
• 1 teaspoon ground cumin
• 1 can (14 to 15 ounces) diced tomatoes
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup low-sodium broth or water, plus more as needed
• Black pepper to taste
• Optional toppings: chopped cilantro, plain yogurt, sliced scallions, or lime

Method

1. Warm the oil in a large pot over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, stirring, until softened.

2. Add the turkey. Break it up with a spoon and cook until no longer pink. Use a food thermometer to confirm ground poultry reaches 165°F (74°C).

3. Stir in chili powder and cumin. Add tomatoes, beans, and broth. Scrape the bottom of the pot and bring the mixture to a gentle simmer.

4. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Add a splash of water or broth if it becomes thicker than you like. Taste and adjust seasoning.

5. Spoon into bowls and add optional toppings.

For a meatless variation, omit the turkey and add another can of beans or diced mushrooms. For less heat, start with one teaspoon of chili powder. Rinsing canned beans is optional; it can remove some surface sodium, though the amount varies.

Handling and leftovers

Keep raw turkey separate from ready-to-eat foods and wash hands, utensils, and surfaces after handling it. Refrigerate leftovers within two hours in shallow containers, and reheat leftovers until steaming hot. If cooking for someone with food-allergy or dietary needs, check every packaged ingredient and topping.

Sources and further reading

• Safe Minimum Internal Temperatures — FoodSafety.gov.
• Leftovers and Food Safety — FoodSafety.gov.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.