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 (that’s 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 is 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.
Here’s what you’ll need to make this chili recipe
- This recipe calls for almond cooking milk. It’s should be located near the evaporated milk and/or pudding section at your grocery store. If you can’t find it, substitute cashew cream, almond milk or just leave it out.
- 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.
- 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.
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 almond 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.
FAQs and Tips for making the best turkey chili
Absolutely! This turkey chili recipe is made with lean turkey and beans, which makes it high in protein and low in fat. It’s also naturally dairy free and gluten free (as long as you use GF broth).
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).
This recipe would be great with:
- Homemade ranch dip
- Brussel sprouts salad
- Broccoli salad recipe
- Chocolate chip cookie bars
- Brandy old fashioned
More turkey recipes:
- Turkey club sandwich
- Leftover turkey pho
- Turkey wraps with apple and bacon
- Banh mi turkey burgers
- How to cook a turkey breast
- Turkey salad
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 2 – 3 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 3 pounds lean ground turkey
- 3 cups reduced sodium chicken broth
- 1 bay leaf
- 1/2 cup almond cooking milk
- 2 tablespoons cornstarch
- 3 15-ounce cans white beans, drained and rinsed
- 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.
- Category: Soups
- Method: Stovetop
- Cuisine: American
Keywords: dairy free, healthy, easy, winter, fall, game day
Recipe adapted from Skinny Taste.
Published: August 20, 2019. Updated: March 30, 2022.
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