White Turkey Chili

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.

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.