Low Sodium White Bean and Turkey Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
1 poblano pepper, seeded and finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 ½ lb ground turkey
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes, with juices
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3 cups low-sodium chicken broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 cups baby spinach, loosely packed
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and poblano pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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