This chili is a game changer! Try it tonight for a quick, comforting fall dinner.

Serves 4
 
What you need

4 tablespoons Tessemae's Lemon Garlic
2 medium onions, finely chopped
1 -2 jalapeno chile, minced
3 cloves garlic (minced)
2 teaspoons dried oregano
2 teaspoons ground cumin
Coarse salt and ground pepper
1 pound ground turkey
2 (15 oz) cans cannellini beans, drained and rinsed
2 cups chicken stock or broth
cilantro, avocado, and Greek yogurt for serving

What to do

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and jalapeno and season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
2. Stir in the garlic, oregano, and cumin. Cook until fragrant, about 2 minutes.
3. Add turkey and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Add beans and 2 cups chicken stock. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.
4. Season with salt and pepper and top with the garnishes.