White Turkey Chili with Banana Peppers

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for White Turkey Chili with Banana Peppers is a delicious twist on the classic chili dish. Made with lean ground turkey, this chili is packed with protein and flavor. The addition of banana peppers adds a unique tangy and slightly spicy kick to the dish. Perfect for a cozy night in or for entertaining guests, this recipe is sure to be a hit.

Keywords: white turkey chili, banana peppers, lean ground turkey, protein-packed, tangy and spicy.

White turkey chili with banana peppers recipe details

White turkey chili with banana peppers recipe, recipe Rating: 4.7
Number of votes:124

This chili uses banana peppers and a hearty mixture of spices that combine to make a wonderful flavor. Party guests love it, and it’s great as a leftover. I like to make a big batch and freeze the leftovers in serving-size containers; reheated, it makes a for a tasty and easy lunch!
Ready in: 1 hour 5 mins

Ingredients

Serves: 5

• 1.2 pounds ground lean turkey
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 2 (14.5) ounce cans low-sodium chicken broth
• 3 banana peppers, chopped, with some seeds left in
• 1/2 teaspoon (1 clove) garlic
• 2 green onions, chopped
• 3 tablespoons chili powder
• 1 1/2 tablespoons dry parsley flakes
• 2 tablespoons ground cumin
• 1 teaspoon paprika
• 2 teaspoons dry mustard
• 2 teaspoons dried oregano
• 1 teaspoon dried cilantro
• 1 tablespoon cayenne pepper
• salt and pepper to taste
• 2-3 red, ripe tomatoes, chopped
• 1 can (15.5 ounce) white kidney beans (cannellini), rinsed and drained
• 1 (12 ounce) can tomato paste
• 1/4 cup water
• Optional–shredded cheese

Preparation method

Prep: 15 mins | Cook: 50 mins

1. In large pot (8 quart), cook turkey and onion in olive oil until turkey is browned (about 10 minutes). (If necessary, drain and return ingredients to pot.)
2. Add to the pot the chicken broth, banana peppers, garlic, green onions, chili powder, parsley flakes, paprika, mustard, oregano, cilantro, and cayenne pepper. Stir until spices are mixed evenly. Bring to a boil and then reduce heat and simmer for 15 minutes.
3. Add tomatoes, beans, tomato paste, and water to the pot. Stir until paste is mixed evenly. Simmer for 20 minutes.
4. Serve hot with your favorite shredded cheese on top.