Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey and cook for 6 to 8 minutes, breaking it up, until no pink remains and some bits are browned.
- Add the onion and pepper and cook for 5 minutes, until softened. Stir in the garlic, cumin, chili powder, and oregano and cook for 1 minute.
- Mash or blend 1 can of the beans with 1 cup of the broth until mostly smooth. Add it to the pot with the remaining whole beans, green chiles, remaining broth, and corn.
- Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring now and then, until thickened. The turkey should reach 165°F.
- Turn off the heat. Stir 1/2 cup of hot chili into the Greek yogurt to temper it, then stir the yogurt mixture back into the pot.
- Add the lime juice and salt. Taste and adjust. Serve topped with cilantro and any extras you like.
Notes
Thicker or thinner: Simmer 5 to 10 minutes longer to thicken, or add broth to thin. The chili thickens as it cools.
Storage: Refrigerate up to 4 days. Freeze in portions for up to 3 months. Reheat gently and do not boil, so the yogurt stays smooth.
Slow cooker: Brown the turkey with the onion and spices, then cook everything except yogurt, lime, and cilantro on low for 6 hours. Stir in the yogurt at the end.
Instant Pot: Brown on Saute, add the rest except yogurt, lime, and cilantro, and pressure cook 8 minutes with a natural release.
Toppings: Avocado, shredded Monterey Jack, pickled jalapeno, or tortilla strips add flavor but also calories and sodium, so they are not included in the nutrition.
Nutrition is calculated from USDA FoodData Central and will vary by brand.
