Ingredients:

  • 1 lb (450g) ground turkey (lean)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium jalapeño, minced (optional for heat)
  • 2 cans (15 ounces each) white beans (e.g., cannellini or great northern), drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 4 cups (950ml) chicken broth (low-sodium recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup (120ml) heavy cream (or a dairy-free alternative)
  • Fresh cilantro, for garnish (optional)
  • Shredded cheese, for topping (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic, and cook for an additional minute until fragrant.
  4. Add ground turkey, breaking it up with a spoon; cook until browned and fully cooked through.
  5. Mix in green bell pepper and jalapeño; sauté until softened, about 3-4 minutes.
  6. Add white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper.
  7. Bring the mixture to a simmer; reduce heat and cook uncovered for 20 minutes, stirring occasionally.
  8. Stir in heavy cream and adjust seasoning as needed.
  9. Serve hot, garnished with cilantro and shredded cheese if desired.