White Bean Turkey Chili with Cornbread Croutons

white bean turkey chili cornbread croutons

Get your game day grub on.

Before we get down to brass tacks, I need to get something v important off my chest: 


Is nothing sacred anymore? Doesn't everyone have a mutual understanding that regardless of whether you're cheering for Peyton vs. Cam or wild horses vs. big cats or yellow vs. white queso that we all unite over outrageously expensive one-minute marketing? Ads that surprise, delight and excite? Puppies and cute kids and hotties and laughter galore?

Ugh. The internet wins again.

In its defense, the internet is what probably brought you here so we can focus on the positive. And here is where you'll find a delicious chili recipe to devour whilst watching Super Bowl commercials. Probs not for the first time. Time to move on...

I was a little hesitant about trying a chili without tomatoes as the base because this chili has been my standard for so long and it just has heavenly qualities to it. So why mess with a good thing? Well friends, turns out variety is the spice of life and I'm here to bring it to you!!! 

A lot of white bean-based chilis are made with chicken, and trust me I'm all about that pollo but sometimes I need something a leeetle bit quicker and less fussy. By using ground turkey instead, you can omit the process of baking or sauteing your chicken, waiting for it to cool, shredding it up and adding it to your pot. The quicker this gets in your belly, the better!

I also added a cup of salsa verde to kick it up a notch! You can use any brand, hot - medium - mild, whatever your taste buds are feelin. 

This one-pot-wonder is scrumptious on its own, but topped with crumbly cornbread croutons it is pretty spectacular. There's nothing quite like a cornbread crouton-soaked chili bite. (You can take my word for this).

Hope you and your friends have a snacktastic weekend!

White Bean Turkey Chili with Cornbread Croutons

Prep Time: 5 mins | Cook Time: 35 mins | Serves 6-8 (makes for great leftovers!)

  • 1 lb. ground turkey
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 jalapeno, minced (keep seeds for extra heat)
  • 1 15-oz. can Great Northern beans (can use "Navy" beans or "Cannellini" beans as subst.)
  • 1 15-oz. can Pinto beans
  • 1 15-oz. can yellow corn
  • 1 4-oz. can diced green chilis
  • 3 cups low-sodium chicken broth
  • 1 cup salsa verde, any spice level
optional toppings
  • Monterey Jack or Pepper Jack cheese, shredded
  • Extra jalapeno slices
  • Cilantro
  • Cornbread Croutons (see recipe below)

The Steps
  1. Brown turkey meat: In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp. olive oil over medium heat. Add in ground turkey meat, breaking apart with wooden spoon. Season with salt and pepper and brown until cooked through. Remove with a slotted spoon and set aside. 

  2. Make your veggies sweat: Time to throw your onions, garlic and jalapeno into the party. Stir and cook on medium low heat until onions are translucent but not browned, about 5 minutes. Rinse your white beans, Pinto beans and corn in a sieve under running water, let drain for 30 seconds, and then add all three to the chili party. Add back in your meat, the green chilis, chicken broth and salsa verde and bring to a boil. Lower heat to a simmer and cover, letting everything come together for about 15-20 minutes. Taste before serving and season if necessary. Serve warm and with plenty of fixin's!

Cornbread Croutons

Prep Time: 0 mins | Cook Time: 15-18 mins + 2-3 mins for broiling

  • 2 1/2 cups Bob's Red Mill Gluten Free Cornbread Mix (or similar)
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 1 egg
The Steps
  1. Mix cornbread: Preheat oven to 350 degrees. In a large bowl, combine water, oil and egg. Add in cornbread mix slowly and mix to combine. Pour batter into lightly sprayed 13"x9" glass dish and smooth with spatula. Bake for 15-18 minutes or until top is golden and a toothpick comes out clean from the center. Let cool before slicing.

  2. Broil croutons: Slice your cornbread into 1-inch cubes when cool enough to handle. Place a cookie sheet on top of the glass pan and flip both over to release cornbread onto cookie sheet. Spread pieces apart, drizzle lightly with olive oil, and place under a broiler for about 1:30-2 minutes (watch carefully, these can burn quickly!). Flip cornbread pieces, re-broil for another 1:30-2 minutes and remove from oven. Let cool slightly and top chili!
Enjoy the BIG GAME! If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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