White Turkey Chili
White Turkey Chili is a hearty, flavor-packed dish loaded with lean ground turkey, white beans, corn, and fire-roasted green chiles—comfort food you can feel good about!
Servings: 4 servings
Cost: $9.12
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups finely diced yellow onion
- 1 pound ground turkey (93/7), see note 1
- 3/4 teaspoon dried oregano
- 3/4 teaspoon paprika
- 1 tablespoon ground chili powder
- 1 tablespoon ground cumin
- Salt and pepper
- 1 (4-ounce) can mild diced green chiles
- 1 tablespoon minced garlic
- 1 (10-ounce) can mild green enchilada sauce see note 2
- 3 cups chicken stock divided; I love Swanson
- 3 (15.5-ounce) cans cannellini beans rinsed and drained, divided
- 1-1/2 cups frozen corn
- 2 tablespoons fresh lime juice optional
- 1/4 cup chopped cilantro optional
- Toppings as desired see note 3
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add oil and once hot, add in onion. Sauté until becoming golden, about 5–7 minutes. Add ground turkey and season with salt and pepper (I add 1/4 teaspoon each). Crumble ground turkey with a wooden spoon, breaking it down as you cook.
- Once mostly cooked through (about 5–7 minutes), drain off any excess liquid and add in the seasonings, additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper), diced green chiles (undrained), and minced garlic. Cook until very fragrant, 2–3 more minutes.
- Add green enchilada sauce, scraping the bottom of the pan to release any browned bits. Then add in 2 cups (450g) chicken stock. Bring to a simmer, then reduce heat to low. Meanwhile, add 1 can (drained and rinsed) cannellini beans and remaining 1 cup (225g) chicken stock to a blender. Blend until completely smooth, then scrape this mixture into the pot. Stir well and add remaining 2 cans (drained and rinsed) cannellini beans and frozen corn. Stir through. Simmer about 10 minutes or until warmed through.
- Add lime juice and optional cilantro. Stir through. Ladle into bowls and serve with whatever toppings you like best (see note 3)—I love it with cheese and sour cream!
Video
Notes
Note 1: I recommend 93/7 ground turkey (99/1 is too dry and flavorless!). If you can, use turkey sold in a carton, rather than in a chub, which is the kind that comes in the plastic tube; it tends to be less flavorful and more watered down, so you’ll likely need to drain off the meat after browning (not a big deal, but it takes more time!).
Note 2: For enchilada sauce, I like Old El Paso® mild sauce best! Use a hotter sauce if you like some heat. And if you’re feeling ambitious, try making your own enchilada sauce from this green chile chicken enchiladas post!
Note 3: Try some of these toppings! Tortilla strips or chips, extra cilantro and/or lime wedges, thinly sliced avocado, fat-free or lite sour cream, Monterey Jack, pepper-jack or cheddar cheese.
Nutrition Note: Nutrition information does not include optional toppings.
Storage: You can keep leftover chili in an airtight container in the fridge for 3–5 days. Reheat in the microwave or in a pot over low heat, stirring frequently. To freeze White Turkey Chili, allow it to fully cool to room temperature. Fill up heavy-duty freezer bags 3/4ths full and seal without air. Place filled bag(s) on a sheet pan, freeze for 2–3 hours or until frozen; remove from sheet pan and stack in the freezer. They keep for 2–3 months. Defrost overnight in the fridge and reheat gently in a pot.
Nutrition
Serving: 1serving | Calories: 546kcal | Carbohydrates: 76g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1777mg | Potassium: 694mg | Fiber: 19g | Sugar: 9g | Vitamin A: 544IU | Vitamin C: 16mg | Calcium: 235mg | Iron: 10mg