White Bean & Turkey Chili with Shredded Jack Cheese by Chef Benjamin Leblanc

Serves 6


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1 package Butterball Easy Fresh Turkey Breast1 shallot, peeled and diced1 medium red onion, peeled and diced2 cloves of garlic, minced2 Tbsp olive oil1 15 oz can white kidney beans, drained and rinsed1 cup frozen corn1 Tbsp paprika1 tsp garlic powder4 cups turkey brothSalt and pepper

For the Garnish:

1 ripe avocado, peeled and diced1 jalapeno pepper, sliced½ cup cilantro, chopped½ cup shredded Jack Cheese½ cup sour creamTortilla chips


  1. Peel and dice shallots and onion. Mince garlic.

  2. Remove Butterball easy fresh turkey breast from its packaging, pat dry with a paper towel and dice into ½ inch cubes.
  3. In a stock pot on medium heat, add olive oil. Let heat for 1 minute before adding shallots, onions and garlic.
  4. Stir pot every 30 seconds for 5 minutes before adding diced turkey. Cook for 5 minutes, stirring frequently to ensure turkey is cooked through. Internal temperature should be 165˚F/74˚C.
  5. Add kidney beans, corn, paprika and garlic powder to the pot, stirring. Add turkey broth and bring to a simmer, uncovered, for 30 minutes.
  6. Prepare garnish by peeling and dicing the avocado, slicing the jalapeno, and chopping the cilantro (stems included).
  7. Once turkey starts to shred in the pot and the liquid has thickened, season to taste with salt and pepper.
  8. Before serving, stir in shredded cheese, and top with sour cream and tortilla chips. Enjoy!