Fall White Chili

It’s officially fall and I’m in love with all of the orange sights and smells in every store.  Pumpkins and harvest decor abounds, which means it’s time to break out the cooler weather recipes so that we all stay warm and toasty as the leaves gather at our feet and the air chills around us.  Chili is a staple for many this time of year, and thankfully, there are many ways to make this little bowl of goodness both healthy, and finger-licking good.  As long as lean meat is used, and you go easy on the sides (yes, that means easy on the cheese, sour cream and cornbread), you can enjoy a piping hot bowl of protein with just the right amount of carbs and fat.  You get protein from the turkey, carbs from the corn and beans, but very little fat, so feel free to add a little cheese, a few chips or light sour cream for your 7 or so grams of fat for this meal to make it perfectly complete.


  • 1 pound very lean ground turkey
  • 3 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 2/3 cup corn (I used Trader Joe’s fire roasted frozen corn)
  • 1/2 cup chicken broth
  • 1 can white beans, drained
  • 1 tomato, chopped
  • 1/2 jar salsa verde
  • Garlic Powder
  • salt and pepper
  • 2 green onion, chopped
  • optional toppings: low-fat cheese, fat-free Greek yogurt, a few low-fat chips, Trader Joe’s sweet corn and pepper salsa
In a large pan, heat Pam cooking spray and garlic for 1 minute.  Add onion and stir until lightly browned.  Add ground turkey and stir until almost cooked through.  Add corn, beans, broth, tomato, salsa, garlic powder and stir.  Remove from pan into a crock pot set at the lowest setting.  Top with green onions.  Allow to sit for 1 hour.  Reduce the heat to “warm” until ready to serve, up to 3-4 hours.  Top with your favorite chili toppings.  Add spice as needed.  Serves 6-8 depending on your bowl!  Smaller bowls are good because this is a very filling recipe.
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