Eosinophilic Esophagitis Friendly White Bean and Turkey Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.9(19)
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 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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