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White Bean, Turkey, and Sausage Chili

White Bean, Turkey, and Sausage Chili

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
shay

shay

A family favorite vamp of chili from Grandma Cheryl! You MUST use a large cast-iron pan, or chili will not thicken as fast or as much! Can sub chicken breast for turkey cutlets. Jalapenos and hot sausage are optional, but add the most flavor if you're not scared of a little spice!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
  3. Heat olive oil in a large cast-iron pan over medium-high heat. Cook and stir turkey in hot oil until evenly browned, about 5 minutes.
  4. Season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. Add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
  5. Pour in the white kidney beans and chicken broth. Season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
  6. Mix in the chopped jalapeno and the whole jalapeno peppers, if desired. Remove the sausages from the oven and cut them into bite-sized pieces. Stir the sausage into the chili.
  7. Cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.
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Reviews

SLJ6
3

SLJ6

2/26/2013

Loved it....I used hot Italian chicken sausage out of the casing and crumbled and I also used extra lean ground chicken instead of the turkey cutlets. I use low sodium fat free chicken broth andded some chopped red peppers and a zucchini diced for more veggies. Very nice served with low fat sour cream and shredded cheddar with tortilla chips for dipping...thanks!

ltlmsmfft
1

ltlmsmfft

8/11/2013

This was surprisingly good! I was nervous about the large amount of cumin (and we love cumin) and garlic powder; but, the spices were not overpowering. I skipped the chopped jalapeños; but, I did add the whole jalapeños. I was curious about how that method would work. It adds a subtle layer of heat without having to chop the peppers. I also used hot Italian chicken sausage and lean ground turkey for the meat. I suggest browning the onions first in 1/2 tbs olive oil then use the other 1/2 tbs olive oil to cook the turkey separately. After browning the onions and turkey I put everything in the crock pot on high for 4 hours. Next time I might add a chopped tomato to the pot and then a bit of fresh parsley or cilantro in the final minutes if cooking. Top with some sour cream and cheddar cheese and serve with a hearty slice of rustic bread and a green salad for a complete meal.

Paula T
1

Paula T

2/8/2013

This was a great recipe, but I did substitute lean ground turkey for the cutlets. I added a few red peppers since I had them on hand, and boy was this good!

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