White Turkey Chili with Zucchini, Bulgur & White Beans

For the White Turkey Chili

Light yet hearty—this chili is a clean-burning fuel for cold-weather voyages or weeknight dinners

Ingredients

• 3 Tablespoons Extra-Virgin Olive Oil Or Canola Oil
• 1 Pound 93%-Lean Ground Turkey
• 1 Large Onion, Diced
• 4 Cloves Garlic, Minced
• 2 Medium Zucchini, Diced (About 3 1/2 Cups)
• ½ Cup Bulgur
• 2 Tablespoons Dried Oregano
• 4 Teaspoons Ground Cumin
• ½ Teaspoon Ground Coriander
• ½ Teaspoon White Pepper
• ¼ Teaspoon Salt
• 2 (15 Ounce) Cans No-Salt-Added White Beans, Rinsed
• 2 (4 Ounce) Cans Green Chiles, Mild Or Hot
• 4 Cups Reduced-Sodium Chicken Broth

Instructions

1. In a Dutch oven over medium-high heat, heat oil. Add ground turkey, onion, and garlic. Cook 3–5 minutes, breaking up meat, until no longer pink.
2. Add zucchini and cook 5–7 minutes, stirring occasionally, until starting to soften.
3. Stir in bulgur, oregano, cumin, coriander, white pepper, and salt. Cook 30 seconds to 1 minute until fragrant.
4. Add white beans and green chiles. Pour in chicken broth and bring to a boil.
5. Reduce heat to a simmer, partially cover, and cook for about 50 minutes, stirring occasionally, until liquid is reduced and bulgur is tender.
6. Taste and adjust seasoning if needed. Serve hot.

Prep: 15 min • Cook: 1 hour • Wait: No time