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Turkey & White Bean Chili

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Turkey & White Bean Chili

Course: Soup/Stew
Keyword: gluten-free, grain-free
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 6
Calories: 370kcal


  • 1 tsp Extra Virgin Olive Oil
  • 1 Sweet Onion (medium, chopped)
  • 4 Garlic (cloves, minced)
  • 4 cups Chicken Broth
  • 2 tsps Cumin (ground)
  • 3 Green Chili Pepper (seeds removed, optional)
  • 1 lb Turkey Breast, Cooked (roughly chopped)
  • 4 cups White Navy Beans (cooked)
  • 3/4 cup Cream, Half & Half
  • 2 tbsps Arrowroot Powder
  • Sea Salt & Black Pepper (to taste)


  • Heat the oil in a pot over medium-hight heat. Cook the onions and garlic until soft, about five minutes.
  • Stir in the broth, cumin, green chilies (optional), turkey, and white beans. Bring to a boil, then lower to a simmer for 10 minutes.
  • In a bowl, stir together the arrowroot with a bit of the cream until dissolved. Stir the arrowroot slurry into the pot along with the remaining cream, salt, and pepper. Divide into bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days or freeze if longer.
  • Serving Size

    One serving equals approximately two cups of chili.
  • Dairy-Free

    Use coconut milk instead of cream.
  • More Flavor

    Add oregano, cilantro, or jalapeños.
  • Additional Toppings

    Top with avocado slices, green onion, or shredded cheese.
  • No Arrowroot Powder

    Use cornstarch or tapioca starch instead.


Serving: 6g | Calories: 370kcal | Carbohydrates: 43g | Protein: 35g | Fat: 7g | Cholesterol: 67mg | Sodium: 728mg | Fiber: 14g | Sugar: 6g | Vitamin A: 392IU | Vitamin C: 59mg | Calcium: 159mg | Iron: 5mg

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