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Easy White Bean Turkey Chili Verde

A flavorful and comforting chili, combining ground turkey, creamy white beans, and zesty salsa verde, perfect for a cozy night in or gathering.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 tablespoons olive oil, divided Use a good-quality extra virgin for added flavor.
  • 2 pounds ground turkey A mix of dark and white meat is recommended for extra flavor.
  • 1 large yellow onion, chopped (about 2 cups)
  • 3-4 large garlic cloves, finely chopped (approximately 2 tablespoons)
  • 1 each bell pepper, seeded and coarsely chopped Choose yellow, red, or green.
  • 1 each jalapeño pepper, seeded and finely chopped Adjust based on your heat preference.
  • 2 tablespoons ground cumin A must for that warm, earthy flavor.
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1 each bay leaf
  • 24 ounces salsa verde Use a brand you love or try making your own.
  • 1 4-ounce can diced green chiles Mild or hot, depending on your taste preference.
  • 2 cups low-sodium chicken broth Homemade is great, store-bought is fine.
  • 2 15-ounce cans white beans Can use Great Northern or cannellini, just drain before using.
Tasty Toppers
  • Chopped cilantro
  • Chopped red onions or sliced scallions
  • Grated cheese (cheddar or Monterey Jack)
  • Sour cream or plain yogurt
  • Sliced avocado
  • Lime wedges

Method
 

Cooking
  1. Heat 1 tablespoon of the olive oil in a large heavy pot over medium-high heat.
  2. Add the ground turkey, season it with a pinch of kosher salt, and cook until it's no longer pink (about 5 minutes). Transfer to a bowl and set aside.
  3. In the same pot, heat the remaining tablespoon of oil over medium heat. Add chopped onion, garlic, bell pepper, and jalapeño. Sauté for 4-5 minutes until tender and starting to turn brown.
  4. Add ground cumin, coriander, oregano, and salt, stirring for about 30 seconds until fragrant.
  5. Return the turkey to the pot, add the bay leaf, salsa verde, diced green chiles, and chicken broth. Stir well to combine.
  6. Reduce heat to low and let it simmer uncovered for about 45 minutes.
  7. Stir in the drained white beans and let it simmer for another 20 minutes.
  8. Ladle the chili into bowls and top with your choice of cilantro, red onions, cheese, avocado, and lime wedges. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. This chili can be made a day in advance for better flavor development.