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I still remember the first snowy evening I made this turkey green chili for my family. The kitchen smelled of roasted green chiles and cumin, steam fogged the windows, and the sound of spoons against bowls felt like a warm drumbeat.

It became an instant favorite because it was bright, comforting, and lighter than a beef chili but just as satisfying. If you love bold green flavors and a bowl that feels like a hug, this recipe will become one of your weeknight go-tos.

If you enjoy trying different turkey recipes, you might also like this helpful guide to a classic turkey dish: Best Turkey Meatloaf.

What Makes This Recipe Special

This turkey green chili is special because it balances lean protein with tangy, roasted green chiles and fresh cilantro for bright flavor. It is:

Healthier than traditional beef chilies thanks to lean ground turkey and plenty of green vegetables.
Quick enough for weeknights, especially if you use roasted or canned green chiles.
Family-approved for picky eaters who enjoy mild heat and a slightly creamy texture from blended white beans or a touch of Greek yogurt.

What you get is a bowl that is hearty, flavorful, and lighter than you expect. It reheats beautifully for lunches or busy evenings.

Ingredients You’ll Need

For the Chili

1 tablespoon olive oil
1 pound lean ground turkey (93/7 or 99/1)
1 medium yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional for depth)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

For the Green Base

3 cups roasted green chiles, chopped (about 6-8 poblano peppers) or 2 (4.5 oz) cans diced green chiles
1 cup salsa verde or tomatillo puree
2 cups low-sodium chicken or vegetable broth
1 (15 oz) can white beans, drained and rinsed (optional, for creaminess and fiber)

Finishing & Garnishes

1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 cup plain Greek yogurt or sour cream (optional)
Shredded Monterey Jack or cheddar cheese, avocado slices, and tortilla chips for serving

Notes on quality and substitutions:

Use freshly roasted poblano chiles if you can for the best smoky flavor. To substitute, use canned diced green chiles for convenience.
Ground turkey labeled 93/7 provides good texture; 99/1 will be leaner but drier.
For a vegetarian version, swap turkey for 2 cups cooked lentils or extra white beans and use vegetable broth.

How to make Turkey Green Chili

Step 1: Roast and prepare chiles if using fresh (optional)

Roast poblano peppers under a broiler or over a gas flame until charred on all sides, about 8 to 12 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop. The skin should come off easily and the flesh remain bright green.

Step 2: Sauté aromatics and brown turkey

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped onion and cook for 4 to 6 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
Add ground turkey and cook 6 to 8 minutes, breaking up with a spoon, until no pink remains and the meat begins to brown in spots.

Step 3: Build the flavor

Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook 1 minute until spices are aromatic.

Step 4: Add chiles, salsa verde, beans, and broth

Add chopped roasted green chiles, salsa verde, drained white beans (if using), and 2 cups broth. Bring to a gentle simmer.

Step 5: Simmer and meld flavors

Reduce heat to low and simmer uncovered for 20 to 25 minutes. The chili should thicken slightly and the flavors should feel cohesive. If it seems too thick, add up to 1/2 cup additional broth.

Step 6: Adjust texture and finish

For a creamier texture, remove 1 cup of the chili, mash or puree it, and stir back in. Alternatively, blend half with an immersion blender for 20 to 30 seconds. Stir in lime juice and chopped cilantro. Taste and adjust seasoning.

Step 7: Serve warm

Ladle into bowls and top with a dollop of Greek yogurt, shredded cheese, avocado, and tortilla chips as desired.

Visual cues: onions should be translucent, turkey should have no pink and slight browning, and the chili should reduce slightly and coat the back of a spoon when ready.

Tips & Recipe Variations

Use high heat to get some browning on the turkey for more flavor. Browning adds savory depth.
If using canned green chiles, choose “hot” or “mild” based on your heat preference.
For thicker chili, mash some beans or simmer longer to concentrate flavors.
To make this low-carb, skip the beans and serve over cauliflower rice or with shredded lettuce.
Vegetarian option: replace turkey with 2 cups cooked green lentils or firm tofu crumbles and use vegetable broth.
Make it dairy-free by using avocado or a drizzle of olive oil instead of Greek yogurt.
Storage: refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Freezing: freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.

How to Serve

Serve in bowls with warm corn tortillas or over steamed rice for a heartier meal.
Toppings to offer: chopped cilantro, lime wedges, diced avocado, shredded cheese, Greek yogurt, and crushed tortilla chips for crunch.
Side ideas: a simple cabbage slaw, grilled corn, or a fresh green salad helps balance the richness.
Drinks: pair with a crisp lager, a light-bodied white wine, or an iced tea with lime.
Nutrition note: one serving (about 1.5 cups) is roughly 300 to 400 calories depending on toppings and whether beans are included.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. The chili tastes even better the next day as flavors deepen. Refrigerate for up to 4 days or freeze portions for up to 3 months.

Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works well but may be slightly milder in flavor. Brown it the same way and adjust seasonings as needed.

Q: How can I control the heat level?
A: Use mild canned chiles or remove the seeds and membranes from fresh chiles to reduce heat. Add hot sauce gradually if you want more kick.

Q: Will the chili become watery when reheated?
A: Reheat gently and simmer to reduce excess liquid. If it gets thin, mash a few beans into the pot or simmer uncovered for a few minutes to thicken.

Review

“This turkey green chili is now a staple in our house. The roasted chiles give such a vibrant flavor, and it feels light but satisfying. My kids loved the mild heat and added avocado. I make a double batch every time.” – A happy home cook

Conclusion

I hope this turkey green chili brings the same cozy feeling to your table that it brings to mine. It is a simple, healthy, and flavorful weeknight option that invites personalization and sharing. If you want a similar take with white beans and a deeper verde twist, try this recipe for Easy White Bean Turkey Chili Verde. Give the chili a try, share your tweaks, and tell me how your family loved it.