Ingredients

• 1 1/2 lbs lean ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can diced green chiles
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt, optional
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through.
3. Add the onion and bell pepper and cook for another 4 to 5 minutes, until they begin to soften.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the cumin, oregano, chili powder, smoked paprika, salt, and black pepper and stir to coat the turkey and vegetables.
6. Add the white beans, green chiles, and chicken broth and stir well.
7. Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally.
8. For a thicker chili, lightly mash some of the beans against the side of the pot during the final few minutes of cooking.
9. Remove from heat and taste for seasoning.
10. Serve warm with Greek yogurt, fresh cilantro, and a squeeze of lime if desired.

Notes & Tips

• For additional heat, add diced jalapeño or increase the chili powder.
• Greek yogurt makes a lighter substitute for sour cream.
• This chili freezes well. Cool completely before transferring to freezer-safe containers.
• Thaw overnight in the refrigerator and reheat gently on the stovetop.