Easy White Bean Turkey Chili Verde
A comforting turkey chili with a zesty salsa verde twist, perfect for cozy dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds ground turkey
- 1 large yellow onion, chopped
- 3-4 large garlic cloves, finely chopped
- 1 bell pepper, seeded and coarsely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 bay leaf
- 24 ounces salsa verde
- 1 (4-ounce) can diced green chiles
- 2 cups low-sodium chicken broth
- 2 (15-ounce) cans of white beans, drained
- Chopped cilantro (for topping)
- Chopped red onions or sliced scallions (for topping)
- Grated cheese (cheddar or Monterey Jack, for topping)
- Sour cream or plain yogurt (for topping)
- Sliced avocado (for topping)
- Lime wedges (for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large heavy pot over medium-high heat. Add the ground turkey, season with a pinch of salt, and cook until no longer pink, about 5 minutes. Transfer and set aside.
- Sauté the onion, garlic, bell pepper, and jalapeño in remaining olive oil until tender, about 4-5 minutes.
- Add the spices: ground cumin, coriander, oregano, and 1/2 teaspoon salt. Cook for 30 seconds to release flavors.
- Combine the turkey, bay leaf, salsa verde, diced green chiles, and chicken broth. Simmer uncovered for 45 minutes.
- Stir in the drained white beans and simmer for an additional 20 minutes.
- Ladle the chili into bowls and garnish with toppings like cilantro, red onions, cheese, avocado, and sour cream.
Notes
For a thicker chili, cook longer to evaporate excess liquid. Adjust spice levels as desired.