Why I love this white turkey chili
We did it. We made it through summer! Most of you probably already know that I don’t love the summer heat, but this year wasn’t too bad (thanks to the A/C we finally had installed last summer). In fact, between the traveling we did and the activities Ellie was signed up for, summer seemed to fly by.
This time of year always makes me crave healthy, hearty foods, and this white turkey chili is just that. It’s especially healthy, thanks to the lean ground turkey, and full of seasoning and flavor – just like my white chicken chili, but it’s made with ground turkey.
More turkey recipes: Turkey club sandwich / Grilled turkey breast / Leftover turkey salad / Turkey sloppy joes
Ingredient notes:
- Ground turkey – I’ve used lean ground turkey to make this chili, but you could easily substitute ground chicken if you have it and get the same results.
- Jalapeño pepper – You can also swap fresh chopped jalapeño peppers for the diced green chiles if you want your chili to be spicier, or leave them out completely.
- Dairy free milk – I used to make this recipe with Carnation’s almond cooking milk, but it’s no longer available so I’ve started using canned coconut milk instead. You could also use oat milk or almond milk – whatever works for you. Just make sure it’s unsweetened and plain.
How to make white turkey chili
Sauté the vegetables. Heat your Dutch oven or stockpot to medium-high. Add some olive oil and sauté your veggies until they’re translucent.
Add a pinch of salt here, and stir them frequently to prevent them from burning.
Brown the meat. Before adding the meat, stir in the spices and let them coat the veggies. Then add the turkey, and break it up as it cooks, until it’s no longer pink.
Add the liquids. Pour in your chicken broth (you can also use veggie or beef broth), and bring the pot to a boil. Toss in a bay leaf and let the pot simmer for a bit – about 15 minutes.
Thicken the chili. In a small bowl, whisk together the dairy free milk milk and cornstarch until it’s smooth. Pour the mixture into the soup and stir until it’s evenly distributed throughout the chili.
Add the beans and let the chili simmer until it has thickened. Remove the bay leaf and adjust the seasonings with salt & pepper, to taste.
Frequently asked questions
From what I gather, white bean chili is actually a Southern take on French cassoulet and actually originates from Los Angeles.
It depends on how you’re cooking it, but in this recipe, it should take about 5 minutes to thoroughly brown the meat, and another 5 minutes until it comes to a food safe temperature – 165˚F.
Since we can’t use cheese or sour cream to top our chili, I recommend fresh cilantro, avocado, jalapeño peppers and a bit of chopped raw onion. But, you can also use vegan sour cream or cheese shreds (feel free to use traditional versions of these ingredients if you’re not dairy free).
More chili recipes:
White Turkey Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- ¼ cup ground cumin
- ¼ cup chili powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 2 – 3 teaspoons coarse salt
- ½ teaspoon black pepper
- 3 pounds lean ground turkey
- 3 cups chicken stock
- 1 bay leaf
- ½ cup full-fat canned coconut milk
- 2 tablespoons cornstarch
- 3 15-ounce cans white beans, drained and rinsed
Instructions
- Heat a Dutch oven or stockpot to medium-high. Add olive oil and vegetables and sauté, stirring frequently, until the onions are translucent – about 5 minutes.
- Add spices and stir until the vegetables have been evenly coated.
- Add ground turkey and allow it to cook, breaking up the meat as you go, until no longer pink.
- Pour in chicken broth and bring to a boil. Add bay leaf and simmer for 15 minutes.
- In a small bowl, whisk together the almond cooking milk and cornstarch. Add mixture to chili and stir until distributed.
- Add beans and let chili simmer for another 5 minutes.
- Remove bay leaf before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe adapted from Skinny Taste.
I noticed that green chilis are mentioned in the description but aren’t listed in the ingredients. Is it just 1 can of diced green chilis to be added? Thanks!
They go in with the rest of the vegetables!