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Bowl of simple white turkey chili garnished with fresh herbs

Simple White Turkey Chili

A hearty and nutritious turkey chili recipe packed with lean turkey, white beans, and spices, perfect for cozy family meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 pound ground turkey (preferably lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth (low-sodium recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
For Garnish (optional)
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Shredded cheese (like Monterey Jack)

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  2. Add the ground turkey to the pot. Cook until browned and no longer pink, breaking it up with a spatula, which should take about 5-7 minutes.
  3. Stir in the cumin, chili powder, and paprika. Cook for an additional 1-2 minutes until fragrant, ensuring the turkey is thoroughly coated with the spices.
  4. Pour in the chicken broth, white beans, and diced green chilies. Mix well, then bring the mixture to a simmer.
  5. Reduce the heat to low and let the chili simmer uncovered for about 20-25 minutes, stirring occasionally.
  6. Taste the chili and add salt and pepper as needed. If you prefer it spicier, feel free to add more chili powder or a pinch of cayenne.
  7. Ladle the chili into bowls, garnishing with fresh cilantro and a dollop of sour cream or Greek yogurt for added creaminess.

Notes

For a spicier kick, consider adding jalapeños or a dash of cayenne pepper. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.