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This low fat green and white turkey chili has all the hallmarks of yum! Very easy to make, dinner can be ready in 30 mins! Make ahead and freeze for weeknights!
Aaaah, this turkey chili is an all-time favorite in my house. I keep quarts of it in my freezer for a quick meal when we need one, but really – it’s so quick to make, I could pull this together on a weeknight easily.
The smell of chili in the house is familiar and comforting for all of us. Stand over the stove when you add the spices/seasonings and take a deep breath! If you have a cold, this will clear it right up! Haha.
While I like traditional beef chili, and of course vegetarian chili – this is a refreshing change. The fresh cilantro and lime make it a delight for your senses, and the healthy addition of plain yogurt brings a delicious creaminess to it.
WHY THIS RECIPE WORKS:
- It’s done in 30 minutes
- It is even BETTER as leftovers
- It’s low fat, and can use whatever you have – ground chicken, leftover turkey meat, ground beef even, if you like!
IS CHILI GLUTEN FREE?
This chicken chili recipe is gluten-free (provided your spices are certified gluten-free), as well – so this is a great one to serve EVERYONE (except vegetarians, really…)
HOW MUCH CHILI DOES THIS MAKE?
This recipe makes about 2.5 quarts – enough for 4 people, plus a little extra. Because my kids hate all things with green in them, this will do the husband and I for a meal, and a quart for the freezer (so two meals, really). I do leave out the yogurt if freezing, and just add it when I’m reheating the chicken chili.
I like to make this on a weekend, and then eat it mid-week – reason being? The flavors intensify and really blend after a few days in the fridge!
WHAT KIND OF PEPPERS TO USE IN CHILI
Anaheim peppers aren’t fiery hot, but have a mild, sweet flavor. If you can’t find Anaheim, go for Poblano peppers (but go for less – as Poblanos are slightly hotter). In a pinch, you could use a couple of cans of canned green chillies, and add them with the stock instead of with the onion/celery.
Other names for Anaheim Peppers are:
- California Green Chile
- Long Green Pepper
- Chile Verde
INGREDIENTS IN TURKEY CHILI:
These are reasonably basic ingredients – I tend to keep cans of hominy and white beans as a general item in my pantry, I ALWAYS have onions, celery, garlic, cilantro and chicken stock – so it’s really just the Anaheim peppers that I need to run out for.
- OLIVE OIL
- ONION – diced finely
- CELERY – diced finely – totally left this out of the ingredients shot!
- PEPPERS – I use anaheim peppers – see notes
- GARLIC – use more, or less according to preference
- CUMIN, OREGANO, CORIANDER – all dried spices, but feel free to use fresh oregano.
- TURKEY – I use ground turkey, but you can use ground chicken, beef or pork – or even fully cooked turkey or chicken. Cut up chicken breast works well too!
- WHITE BEANS – any white bean – Great Northern or Cannellini beans are my favorite.
- CHICKEN STOCK – Make your own chicken stock or use chicken broth.
- HOMINY – found with the canned vegetables (with the corn). It’s rehydrated dried corn, and it’s delicious!!
- TO SERVE
- SALT AND PEPPER – as always, to taste.
- YOGURT OR SOUR CREAM
- CILANTRO
- LIME
HOW TO MAKE TURKEY CHILI
Full, printable recipe below – just scroll down to the recipe card!
- Heat the oil in large pot or Dutch oven over medium-high heat.
- Saute the onion, celery, and peppers, and cook until the vegetables begin to soften.
- Add the cumin, coriander oregano and cook for about 30 seconds.
- Add the garlic and cook 1-minute longer
- Add the turkey.
- Cook until no longer pink
- Add the beans
- Add the chicken stock.
- Cook, partially covered, stirring occasionally, for 25 minutes. Add the hominy and cilantro and allow to cook 5-10 minutes longer.
- Check for seasoning, and add salt and pepper if needed.
- Serve chili in bowls with a swirl of sour cream or yogurt and some cilantro.
- Garnish with a lime wedge.
- Devour.
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Green & White Turkey Chili
Ingredients
- 1 Tbs olive oil
- 1 medium onion (diced )
- 1 cup celery (diced)
- 4 medium anaheim peppers (seeded, and chopped)
- 1 clove garlic (minced)
- 1 Tbs ground cumin
- 1 tsp ground coriander
- 1 lb ground turkey
- 1 15.5oz white beans (drained and rinsed)
- 4 cups chicken stock
- 1 Tbs dried oregano
- 15.5oz can hominy (drained and rinsed)
- 1/2 cup cilantro (choppped)
TO SERVE
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/4 cup plain yogurt (can use sour cream)
- 1 lime (cut into wedges)
- 1 Tbs cilantro (chopped)
Directions
- Heat the oil in large pot or Dutch oven over medium-high heat. Saute the onion, celery, and peppers, and cook until the vegetables begin to soften.
- Add the cumin, coriander oregano and cook for about 30 seconds then add the garlic, and cook 1 minute longer.
- Add the turkey and cook until no longer pink, then add the beans and chicken stock.
- Cook, partially covered, stirring occasionally, for 25 minutes.
- Add the hominy and cilantro and allow to cook 5-10 minutes longer.
- Serve chili in bowls with a swirl of sour cream or yogurt and some cilantro.
- Garnish with a lime wedge.
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in 2009 then again in 2017 – and has been updated to improve reader experience.
Liz says
I am from Texas so for me this was really bland…I decided to add some salsa verde and more spices. I hope after some simmering it has more flavor. 🙂
Shannon says
This turkey chili is amazing! I made it for my birthday party and my family went nuts. My husband who doesn’t love soup/chili loved this recipe and actually told me he was wrong! The flavors are incredible and perfectly balanced. It is hearty and filling but worked well with our other appetizers (chips, salsa, guacamole). I made mine with with chicken breast instead of ground turkey. Super easy to make and doesn’t take long. I was able to sit and relax for my party with this white chili ready to go!
Danielle says
This is perfect for one of my healthy weekday/weeknight meals! I love it. Green chilies are so great to cook with. Personally, I like to use poblano peppers, but anaheims are good too 🙂 I think I’m going to add this to my weekly rotation.
Kate says
Chili is one of my favorite fall foods!
Rosabela says
Just in time for fall! Nothing more comforting than a delicious cup of soup. This sounds so good…..