Anti Inflammatory White Bean and Turkey Chili

Total time1 hr

Prep time15 min

Cook time45 min

Anti Inflammatory White Bean and Turkey Chili

This hearty, warming chili is built on a lineup of ingredients that genuinely pull their weight when it comes to fighting inflammation. Turmeric and fresh ginger bring serious anti-inflammatory credentials, while extra virgin olive oil, baby spinach, and lean ground turkey keep the whole pot nourishing without feeling heavy. The poblano pepper and smoked paprika add a gentle smokiness and depth that make this taste far more complex than a weeknight dinner has any right to be. Creamy white beans stretch the pot beautifully and add plant-based protein and fiber alongside the turkey, so every bowl is satisfying and balanced. A bright squeeze of fresh lime juice at the finish ties everything together and keeps the flavors lively. Sliced avocado on top adds healthy fats that complement the spice blend perfectly — and honestly, it makes the bowl look gorgeous too. This recipe makes six servings, so it's ideal for meal prep or feeding a crowd without spending your whole evening in the kitchen.

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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
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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
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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