White Turkey Chili is a comforting, protein packed, flavorful chili recipe the family will love. It’s a tasty variation of our turkey chili that features ground turkey, cannellini and navy beans, tomatillos, onions, peppers, heavy cream, and a bouquet of herbs and spices to up the flavor.
With the slight whisper of cooler weather, it’s time to make chili! Try our classic chili recipe, vegetarian chili, and white chicken chili.
Is there anything quite as comforting as a big, warm bowl of homemade chili? I don’t think so! As much as I love a good traditional bowl of chili, this White Turkey Chili appears on our menu quite often. Between the medley of sautéed veggies, two different types of beans and the ground turkey itself, this chili is as filling as it is flavorful.
This is also an incredibly easy recipe to make in just about an hour! It’s as simple as sautéing the vegetables, cooking the meat, then stirring in the other ingredients. After that, you just have to let the chili slowly stew while all the flavors have time to meld and create that signature depth we’re looking for. The final touch is a stir of heavy cream and sour cream to give the chili that creamy consistency.
While chili is widely considered to be a cold weather meal, I tend to this one throughout the year! It’s light enough to make even in the summer. Even though it’s creamy, it’s still quite lean and and full of fiber. If you’ve also got some picky eaters you need to cater to, consider making this easy, flavor packed, and hearty homemade chili.
Ingredients You’ll Need:
Olive Oil – You can swap this with avocado oil if you’d prefer.
Yellow Onion – A white onion works in a pinch, but the natural sweetness of a yellow onion is preferred.
Tomatillos – You’ll need to remove their husks and wash them well prior to usage.
Pepper – A green bell pepper is preferred for the overall chili color but you can use others in a pinch.
Garlic – for the best flavor and aroma, use fresh garlic.
Ground Turkey – use ether lean or extra lean if you prefer.
Beans – use white and smaller variety of beans like cannellini, navy, or great northern beans.
Chicken Stock – For the best flavor, consider using Homemade Chicken Stock. You can also use vegetable or turkey stock or broth.
Seasonings – You’ll need a medley of cumin, garlic powder, oregano, salt, and chipotle chili powder.
Heavy Cream – heavy whipping cream will create the creamiest consistency. If you have use, use non-dairy options like Silk non-dairy heavy whipping cream, lactose free half and half, or another option you prefer.
Cilantro – A garnish of cilantro really adds a wonderful element of fresh and bright flavor.
Sour Cream – To make your chili even more decadent, stir in some full fat sour cream. If you need to, use plant-based sour cream.
How to Make White Turkey Chili
Prepare the ingredients.
This is a fairly quick moving recipe, so you’ll want your ingredients prepped and ready to go!
Remove the husks from the tomatillos and wash them. Dice and mince all of the vegetables accordingly. Measure all other remaining ingredients.
Cook the vegetables.
In a Dutch oven preheated over medium heat with a little olive oil, add the onions, bell peppers, and jalapeños. Cook until softened. Move everything to the sides of the pan and add garlic to the center. Cook until fragrant, then stir in with the other veggies.
Cook the turkey.
Push the veggies to the sides once more, then add the turkey to the middle of the pan. Break it up as much as you can, then cover and cook for a few minutes. Break it up some more, and continue this process until the meat is no longer pink.
Mix the cooked turkey and veggies together.
Add more ingredients and cook.
Add the beans, seasonings, and chicken stock to the pan. Give it a good stir and lower the heat to low.
Close the lid, but leave a small crack for the steam to escape.
Cook for about 30 minutes. Stir often.
Make it creamy.
When the chili is almost done cooking, stir in the heavy cream and sour cream. Let that cook for just a few more minutes before adding cilantro.
Storing Chili
Store the leftover chili in an airtight container, in the refrigerator. Stored properly, it should last 3-4 days. You can reheat chili in a small pot, over medium-low heat or reheat individual portions in the microwave.
Want to freeze it?
This turkey chili freezes very well but you should do it without sour cream or heavy whipping cream. Similarly to other chilis, you’ll want to cook it up to the step before adding the cream and sour cream. Take the pot off heat and try to cool it down as fast as possible.
You can use an ice bath to set the pot into to cool it faster. (make sure no ice actually gets into the chili.) As soon the the chili is at room temperature, transfer it into an air-tight freezer container or a large zip-top bag.
To thaw, make sure to slow thaw it in the refrigerator overnight or for up to 24 hours. Reheat the chili in a pot over medium-low heat until completely heated though. Add heavy whipping cream and sour cream per the recipe.
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White Turkey Chili
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 4-5 medium tomatillos
- 1 green bell pepper
- 4-5 large garlic cloves
- 1 1/2 lb ground turkey
- 15 oz can of Cannellini beans drained
- 15 oz can Navy or Great Northern white beans drained
- 1 1/2 cups chicken stock
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 1/2-1 tsp chipotle chili powder to taste
- 1 tsp kosher coarse or sea salt to taste
- 1/2 cup heavy whipping cream*
- 2 tbsp fresh minced cilantro
- 1/4 cup full fat sour cream* optional
Instructions
- Prepare your ingredients first. Take the husks off the tomatillos and wash them well. Dice tomatillos, onions, bell pepper, and jalapenos. Mince garlic cloves. Measure remaining ingredients.(Note: I highly recommend that you wear gloves when working with chili peppers of any kind.)
- Preheat large Dutch oven over medium heat and add the oil.
- Add diced onions, bell pepper, and jalapenos, mix, and let them cook until softened.
- Add diced tomatillos and cook until the veggies are all softened. Move the veggies to the side and add minced garlic in the middle. Let is sauté until fragrant and mix it in with the veggies.
- Move the veggies to the sides, add a little more oil to the middle if needed, and add the ground turkey to the center. Break it up as much as you can, cover and cook just a few minutes. Lift the lid and break up the meat some more. Keep breaking it up and mixing until the meat is no longer pink. Mix everything together.
- Add in the beans, seasoning, and chicken stock. Mix everything very well and lower the heat to low. Close the lid but leave a small crack for the steam to escape. Cook about 30 minutes, stirring often. Remember to tastes for salt about half way through.
- When chili is almost done, stir in heavy whipping cream and sour cream. Let is cook just a couple more minutes and stir in cilantro.
- Take it off the heat and serve. You can top this turkey chili with some sour cream, cilantro, shredded cheese, and any other toppings you like.
Notes
Nutrition
Melinda says
Would using a diary free cream cheese work for the whipping cream substitute?
LyubaB says
I wouldn’t use cream cheese but you could use a dairy-free sour cream. Also, Silk and country crock have a dairy-free heavy whipping cream that would work really well for this recipe.
Alycia Gordan says
I haven’t tried this but it looks really amazing.
shane says
I have tried and this dish is so good!
LyubaB says
I am so glad you liked it, Shane!
Liz says
Another nice recipe. Thanks Lyluba.
lyuba says
Thank you so much, Liz!
Cathy @ My 1929 Charmer says
Just wanted to thank you for sharing your recipe at Sunday’s Best. I will be trying it soon. PS – following you through Linky and hope you will follow back. Hope to see you next week.
Clairejustine says
yummy 🙂
Cathy @ My 1929 Charmer says
Stopping by from Nifty Thrifty. This sounds really good, never used tomatillos in it before. That seems like a great addition. I really only like white chili’s and have tried a few, I will be giving this one a try too. Thanks for sharing the recipe. My fingers are crossed that you will share this at Sunday’s Best going on now.
Jenn says
I love the flavor of tomatillos! This sounds so good.