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White Bean Turkey Chili 


  • 3 1/2 cups low sodium chicken broth
  • 2 (15 oz.) cans cannelini beans, rinsed and drained
  • 1 Tbsp. olive oil
  • 1 lb. ground turkey
  • 1 (6 oz.) yellow onion, peeled and chopped
  • 1 Tbsp. minced garlic
  • 1 cup California Ripe Olives, halved
  • 1 (7 oz.) can diced green chilies
  • 1 tsp. ground cumin

Temperature: ° F


Combine 3/4 cup of chicken broth with 1 can of beans in the bowl of a food processor. Puree until smooth and set aside. Heat oil in a large saucepan over medium-high heat. Add ground turkey and onions and cook for 8-10 minutes, stirring occasionally and breaking up meat until crumbled and lightly browned. Mix in garlic and continue cooking for another 2-3 minutes. Stir in bean puree, chicken broth, beans, California Ripe Olives (www.calolive.org), green chilies and cumin. Bring to a boil, cover and simmer for 15-20 minutes. Serves 6. Serving suggestion: Garnish with chopped cilantro and shredded pepper jack cheese. Nutritional Analysis Per Serving: Calories 280, Fat 10g, Cholesterol 45mg, Sodium 650mg, Carbohydrate 25g, Protein 23g, Calories from fat 32% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!

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