Chili becomes my culinary mainstay when the frigid season descends upon us. This delectable dish not only satisfies the palate with its healthful and robust qualities but also boasts the ease of preparation and a myriad of creative variations. Today, we’re diving into the realm of White Bean Turkey Chili, a concoction that elevates ground turkey, white kidney beans, and green tomatoes into a high-protein, fresh, and flavor-packed culinary experience.

Turkey and White Bean Chili

Ground turkey is often selected in chili recipes as a leaner alternative to ground beef. However, in my opinion, turkey boasts its own unique flavor profile and deserves to shine as the star of its own chili show. Our White Bean Turkey Chili recipe seamlessly combines elements from classic green chicken chili and vegetarian white chili recipes. While green chili relies on a robust green chili sauce, white chili takes a lighter approach to chili peppers and incorporates white beans. Our White Bean Turkey Chili strikes a harmonious balance between these two chili styles.

For this recipe, I’ve chosen to feature ground turkey (though chicken can be a suitable substitute), a medley of white kidney and pinto beans, a can of crushed tomatillos (or green tomatoes), and a gentle blend of spices. If canned tomatillos prove elusive at your local grocery store, tomatillo salsa (or green salsa) serves as a worthy alternative.

White Bean Turkey Chili

Featuring ground turkey, tomatillos, and white beans, our White Bean Turkey Chili stands as a wholesome, high-protein, and high-fiber culinary delight.

Ingredients

• 1 lb. ground turkey
• 1 tablespoon olive oil
• 1 diced onion
• 3 cloves minced garlic
• 1 diced green bell pepper
• 1 diced and seeded jalapeño
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 bay leaf
• 15 oz can of crushed tomatillos*
• 15 oz can of white kidney beans (strained and rinsed)
• 15 oz can of white pinto beans (strained and rinsed)
• 1 cup chicken broth
• A handful of roughly chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon black pepper

To Serve (Optional):

• Sour Cream
• Diced Avocado
• Roughly Chopped Cilantro
• Sliced Green Onions
• Lime Wedges

Instructions

• Heat the olive oil in a large pot over medium-high heat.
• Add the onion, bell pepper, and jalapeño to the pot. Cook, stirring frequently, until the vegetables soften, about 4-5 minutes.
• Introduce the garlic, cumin, coriander, chili powder, and a pinch of salt. Cook for an additional 1 minute until fragrant.
• Incorporate the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink, roughly 5 to 7 minutes.
• Add the crushed tomatillos, broth, and bay leaf. Reduce the heat, cover the pot with a lid, and gently simmer for 20 minutes. After this time, add the beans, stir to combine, and continue simmering for an additional 20 minutes.
• Once the chili is cooked, remove it from the heat, add cilantro, and season to taste with salt and pepper. Stir to combine.
• To serve, ladle the chili into bowls and garnish with sour cream, avocado, and cilantro to your liking.

Notes

Tomatillos: If you can’t find crushed tomatillos, tomatillo salsa is an equally suitable alternative.

Nutrition

• Serving Size: 1 serving
• Calories: 247 calories
• Sugar: 4 grams
• Fat: 10 grams
• Carbohydrates: 20 grams
• Fiber: 6 grams
• Protein: 21 grams