This White Turkey Chili is packed with feel good ingredients and flavors. Lean turkey and cannellini beans offer plenty of protein. The mixture of onion, poblanos, garlic, and hominy create a delectable base for this cold-weather favorite.

Chili is synonymous with comfort on the coldest days.

It truly warms you from the inside out, providing you with the sense that everything is going to be alright in the world.

What I love about chili is that there are so many different ways to enjoy it.

Chicken, beef, turkey, pork, or no meat at all.

Cannellini, black, kidney, or garbanzo beans (mixtures highly recommended).

Tomato based or “white”.

Cheese, avocado, onions, tortilla strips, sour cream, and any other imaginable topping you can think of.

There are countless ways to enjoy this feel-good food.

This white Turkey Chili happens to be one of my favorites. It’s light, healthy, and seriously packed with amazing ingredients.

The poblanos and onions provide the standard chili “base” I know and love. Lean turkey is the protein star, and while cannellinis serve as the only bean in this one – there’s plenty else goin’ on in this bowl to keep you excited.

Topped with cilantro, avocado, green onion, and a dollop of greek yogurt – this is one bowl of chili you can enjoy and not feel bad about.

This chili serves as a great source of fiber, iron, magnesium, potassium, protein, and Vitamin C (amongst many other essential nutrients).

This is the perfect thing to make on a snowy weekend afternoon, allowing it to bubble away on the stove top all day long. Whether you and your family/friends devour all of it, is up to you. If leftovers are available – dish in to single serve containers, and stash away for lunch all week long – or pop in the freezer for comfort food on-demand for the following months to come.

Print Recipe

5 from 2 votes

White Turkey Chili

This White Turkey Chili is packed with feel good ingredients and flavors. Lean turkey and cannellini beans offer plenty of protein. The mixture of onion, poblanos, garlic, and hominy create a delectable base for this cold-weather favorite.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Dish

Servings: 6 servings

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper, more to taste
• 1 lb ground white meat turkey
• 2 15.5 oz cans white beans such as cannelini, preferably low-sodium, drained and rinsed
• 4 cups low-sodium chicken broth
• 3/4 tsp dried oregano
• 1 15.5 oz can hominy, drained and rinsed
• Greek yogurt to serve
• cilantro to serve

Instructions

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
• Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
• Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Notes

Original Recipe from Ellie Krieger's, "So Easy".