- 1 ⁄4 cup olive oil
- 1/2 cup chopped onion
- 1 lb ground turkey
- 4 cloves garlic, minced
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 1 can white (15 oz) Great Northern Beans white beans
- 1 (14oz) can petite diced tomatoes with garlic & olive oil, undrained
- 4 cups beef stock
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 cup shredded cheddar cheese
- Sour Cream
- Extra Cheese
- Green onions
- In a large pot, heat oil over medium heat. Add onion and saute until softened, about 5-6 minutes. Add in ground turkey and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
- Add beans, tomatoes with juice, beef stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
- Cover; reduce heat to low and simmer gently for 30 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.
- Ladle into bowls and garnish with cheese, avocado, green onions and sour cream, if desired.
Feel free to use ground beef. The original recipe actually called for ground beef, but I switched it up and used ground turkey. Either would be delicious. This chili is pretty versatile, if you don’t love white beans, leave them out or add an extra can of kidney or even toss in a can of black beans. Whatever makes you happy.
Also, regular diced tomatoes are just fine too or whatever you have in your pantry.
- Cook Time: 45 minutes
- Category: Soups/Chili