The weather has been all over the place.

Once day it’s sunny and warm and then the next it’s cold, cloudy and rainy. It’s been unpredictable and yet, completely predictable because, hello it’s Michigan.

However, no matter what crazy fall or winter weather is happening outside, I’m always game for a bowl of chili. Because there’s nothing better than a bowl of chili to warm up with. This chipotle chili is leaner with ground turkey instead of beef, and a little meaner with a ground chipotle chili powder for that deliciously smoky, back-of-the-throat heat.

In under an hour you will enjoy a bowlful of hearty, smoky, soul warming chipotle white bean turkey chili. It’s the reliable thing after a day of yard work and raking up leaves.

To cook this Chipotle White Bean Turkey Chili Gather:

olive oil – Helps to soften the onion when sautéing.
yellow onion – Adds a subtle sweet onion flavor.
garlic – Adds distinct punchy flavor.
lean ground turkey – Or substitute with ground chicken or lean ground beef.
chili powder – Adds distinct flavor and can be mild to moderately spicy.
chipotle powder – Lends a smoky and earthy flavor.
ground cumin – Lends earthiness and warmth, with an edge of citrus.
dried oregano – I use mexican oregano, however regular will work simply fine. Lends earthy and slightly bitter flavor.
white beans – Use navy or great northern beans.
tomato sauce – Adds a rich and tangy tomato flavor with a little acidity.

Add 2 teaspoons live oil into a deep-sided pan or dutch oven and heat over medium. Next, add in 1 cup of diced yellow onion, 3 cloves minced fresh garlic and a pinch of kosher salt.

Sauté until softened, stirring occasionally for about 8 to 10 minutes.

Then add in the 2 pounds of extra lean ground turkey.

Using a wooden spatula, break the ground turkey into small crumbles and cook until no longer pink.

Measure and add 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1¼ teaspoons ground cumin, 1/2 teaspoon dried oregano.

Stir and cook for 1 more minute to open up those spices.

Add in the 3 cans of rinsed and drain white beans. Navy beans or great northern will work here.

If soaking your own beans, here’s my fool-proof method for soaking and cooking dried beans.

Lastly, add 2 (15 ounce) cans of tomato sauce along with a 1/2 cup of water, this will thin the chili out a smidge. I like to add the water to the empty can and swirl it around to pick up any leftover sauce.

Stir…

…until combined.

Cover and simmer for 30 minutes, stirring occasionally.

YUM!

Spoon chili into bowls.

As we all know, chili is all about the toppings because they add texture and add flavor, making chili that much more flavor-packed. So I highly suggest, topping your bowl of chili with sour cream or plain greek yogurt, shredded sharp white cheddar, sliced green onions, cilantro and a squeeze of lime.

Lastly, and more importantly serve this chili with corn tortilla chips.

Get your spoons ready!

COOL: make sure the chili is completely cool before freezing. Never place hot or quite warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.