Recipe Details
"This comforting chili swaps heavy beef for lean ground turkey and creamy white beans in a savory, aromatic broth. Infused with mild green chilies and smoky cumin, it's a wholesome dinner that satisfies without the weight of a traditional red chili."
1 Ingredients
| Qty | Item |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pound | Ground turkey |
| 1 medium | Yellow onion, diced |
| 3 cloves | Garlic, minced |
| 4 ounces | Canned diced green chilies |
| 1.5 teaspoons | Ground cumin |
| 1 teaspoon | Dried oregano |
| 0.5 teaspoon | Chili powder |
| 30 ounces | Cannellini beans, rinsed and drained |
| 2 cups | Low-sodium chicken broth |
| 1 tablespoon | Fresh lime juice |
| 0.25 cup | Fresh cilantro, chopped |
| to taste | Salt and black pepper |
2 Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and cook for 5 minutes until translucent, then stir in the garlic and cook for 1 additional minute.
Stir in the ground cumin, oregano, chili powder, and green chilies, coating the turkey and onions evenly.
Pour in the chicken broth and add the cannellini beans. Bring the mixture to a boil.
Reduce heat to low and simmer for 20 minutes to allow the flavors to meld.
For a thicker consistency, lightly mash about 1/2 cup of the beans against the side of the pot using a fork or potato masher.
Stir in the lime juice and fresh cilantro. Season with salt and pepper to taste before serving hot with your favorite toppings.
💡 Tips & Tricks
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For extra creaminess, stir in a dollop of sour cream or Greek yogurt right before serving.
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If you prefer a spicier chili, add a diced jalapeño with the onions or increase the amount of chili powder.
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Rinse the beans thoroughly to remove excess sodium and starchy liquid from the can.
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Letting the chili sit for 10-15 minutes after cooking helps the broth thicken naturally and improves the flavor.
? Frequently Asked Questions
Can I use leftover roasted turkey instead of ground turkey?
Is this chili freezer-friendly?
What are the best toppings for white turkey chili?
How can I make the chili even thicker?
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