White Bean & Turkey Chili

A creamy, comforting bowl of white turkey chili. Loaded with tender beans, sweet corn, and smoky poblano.

Ingredients

Chili Base

• 12 oz ground turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 Jalapeño, diced
• 1 poblano pepper (or bell pepper), diced
• 1 can (15 oz) cannellini beans, rinsed & drained
• 1 can (15 oz) great northern beans (or pinto/white kidney), rinsed & drained
• 1 can (4 oz) diced green chiles (I usually skip this in favor of jalapeños)
• 1 cup corn (frozen or fresh)
• 3 cups chicken broth
• ⅓ cup sour cream (or Greek yogurt)
• ⅓ cup half-and-half (optional, for creaminess)
• Cilantro (for topping)
• Juice of 1 lime

Spices

• 1½ tsp ground cumin
• 1 tsp smoked paprika
• ¾ tsp chili powder
• ½ tsp dried oregano
• Pinch cayenne (optional)
• Salt & pepper to taste

Instructions

1. Heat olive oil in a pot over medium-high. Add the ground turkey and cook, breaking up, until just cooked through and lightly browned; season with salt & pepper.
2. Add onion, garlic, jalapeño , and poblano. Sauté 3-4 minutes until softened.
3. Stir in cumin, smoked paprika, chili powder, oregano, and cayenne. Cook 1 minute to bloom the spices.
4. Add cannellini beans, great northern beans, green chiles, corn, and chicken broth. Bring to a simmer and cook uncovered ~20 minutes until slightly thickened.
5. Reduce heat to low. Stir in sour cream, half-and-half (if using), and lime juice. Warm gently (do not boil). Taste and adjust salt, pepper, and lime.
6. Serve hot topped with Monterey Jack or Pepper Jack, cilantro, and tortilla chips.

Notes

Heat level: Use hot green chiles and keep the cayenne, or go mild by swapping in bell pepper and omitting cayenne. (The cream really cuts the heat, so if you’re a heat enjoyer don’t be afraid to add more peppers)

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