One of the best things about chili is that it tastes just as great in the fall and winter. One particular chili dish that is perfect for the colder months is this delicious and comforting recipe for a healthier white bean chili, courtesy of the Half-Baked Harvest food blog, that you’ll want to make all year long, even when the temperatures start to rise. It’s surprisingly light, considering it’s labeled as chili, but it tastes amazing!

This chili is a delightful blend of flavors that you’ll find are very different from the traditional, canned fare. Turkey that’s browned on the stovetop, smoothly textured broth, and the use of apple butter as a key ingredient truly make this recipe something special.

Ingredients For White Bean Chili:

• 1 28-ounce can of crushed tomatoes
• 1 14-ounce can of white beans, drained
• 2 pounds of ground turkey, browned
• 2 small yellow onions, peeled and chopped
• 4 cloves of garlic, peeled and then minced or grated
• 2 red peppers, seeded and chopped finely
• 2 chipotle peppers in adobo, finely chopped
• 2-3 cups of low-sodium chicken broth
• 2 whole bay leaves
• ¼ cup of tomato paste
• 1 tablespoon of apple butter
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of smoked paprika
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cinnamon
• 2 tablespoons of chili powder
• 1 ½ teaspoon of salt
• ½ a cup of cheddar cheese (for serving)
• 1 avocado, peeled (for serving)
• ⅓ cup of green onions, chopped (for serving)
• 3 tablespoons of cilantro (for serving)

Directions for White Bean Chili:

1. In order to begin cooking this recipe in your slow cooker, you’ll first want to heat your extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add your chopped onions and cook them for about five  minutes or until they begin to caramelize around the edges. Afterward, you’ll stir in your minced or grated garlic and then cook the caramelized onions and garlic for another minute. Then, you can add in your turkey andbrown the meat all over on all sides. As you’re browning the turkey, you’ll break up your meat and continue to cook for about five-minutes. Then, remove the skillet from the heat. This extra step may seem like a hassle, but trust that browning your meat before cooking your chili will be well worth the additional step.
2. Next, you’ll transfer your browned turkey meat to the inner bowl of your slow cooker. Add in your chopped red bell peppers, chipotle peppers, cumin, cinnamon, chili powder, smoked paprika, and salt. Stir in about two cups of chicken broth, your tomatoes, the apple butter, the tomato paste, and your two bay leaves. Stir the seasoning and vegetables together in order to combine them. Cover your slow cooker pot with its lid and cook it on the low setting for 6-8 hours, or alternatively, you can cook it on the high setting for 4-5 hours. Either way, you’ll want to stir in your white beans during the last hour of cooking. If your chili is too thick for your liking, you can thin it by adding the remaining chicken broth.
3. Once you’re ready to serve your chili, remove your two bay leaves, ladle your chili into serving bowls, and garnish the tops of your chili bowls with your preferred toppings. This recipe suggests that the perfect way to enjoy this chili is to add a sprinkling of cheddar cheese, some sliced avocado, and some bits of green onion to the top of your bowls.
4. Enjoy!

Notes:

• If you’d like to save this recipe, cool the leftover chili and then freeze the cooled chili in freezer containers.Once you’re ready to eat them, you’ll want to partially thaw them in the refrigerator overnight, heat each through in a saucepan while stirring occasionally, and add a little broth or water to the pot if necessary.
• A good chili deserves to have a plethora of good toppings; use all of your favorites for a flavorful finished dish. I serve my chili with jalapeno (fresh or pickled), fresh cilantro, sour cream, and/or cornbread.

For more delicious recipes, click here.