31 Delicious White Turkey Chili Recipe Variations

On chilly evenings, nothing beats a warm bowl of white turkey chili—it’s the ultimate comfort food that’s both hearty and healthy. Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, these 31 delicious variations offer something for every taste. Get ready to discover your new favorite recipe that will have everyone asking for seconds!

Classic White Turkey Chili with Cannellini Beans

Venturing into comforting autumn dishes, this white turkey chili offers a lighter alternative to traditional red chili while delivering exceptional depth of flavor. Perfect for novice cooks, this methodical approach ensures consistent results every time you prepare this satisfying one-pot meal.

Ingredients

– 1 pound ground turkey (93% lean)
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 4 cups low-sodium chicken stock
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 (4-ounce) can diced green chilies
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon until no pink remains.
3. Stir in 1 large finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Add 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle 2 teaspoons ground cumin and 1 teaspoon dried oregano over the mixture, stirring constantly for 30 seconds to toast the spices.
6. Pour in 4 cups low-sodium chicken stock, scraping the bottom of the pot to incorporate any browned bits.
7. Add 2 cans drained cannellini beans and 1 can diced green chilies with their liquid.
8. Bring the chili to a gentle boil, then reduce heat to maintain a steady simmer.
9. Simmer uncovered for 25 minutes, stirring occasionally, until the liquid has reduced by about one-third.
10. Stir in 1/2 cup heavy cream and simmer for 5 additional minutes to allow flavors to meld.
11. Remove from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.

Marvel at the creamy texture that develops from the cannellini beans breaking down slightly during simmering. The bright acidity from the lime juice cuts through the richness beautifully, while the tender turkey provides satisfying substance. Consider serving this chili over baked sweet potatoes or with warm cornbread for a complete autumn meal.

Creamy Green Chile White Turkey Chili

Crafting the perfect white chili requires balancing creamy textures with bright, spicy notes. Consider this methodical approach your roadmap to achieving that restaurant-quality bowl right in your own kitchen, using techniques that build layers of flavor from the ground up.

Ingredients

– 1 lb ground turkey
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 (4 oz) cans diced green chiles
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 4 cups chicken stock
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 cup heavy cream
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large Dutch oven over medium-high heat for 2 minutes until the surface is evenly hot.
2. Add 1 lb ground turkey, breaking it apart with a wooden spoon into small crumbles.
3. Cook turkey for 5-7 minutes until no pink remains and edges begin to brown slightly.
4. Transfer turkey to a clean plate using a slotted spoon, leaving any rendered fat in the pot.
5. Add 2 tbsp clarified butter to the same pot, swirling to coat the bottom evenly.
6. Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent but not browned.
7. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 2 cans diced green chiles, 1 tsp ground cumin, and 1/2 tsp dried oregano.
9. Cook spice mixture for 2 minutes to toast the spices and deepen their flavors.
10. Pour in 4 cups chicken stock, scraping the bottom of the pot to incorporate any browned bits.
11. Return cooked turkey to the pot along with 2 cans drained cannellini beans.
12. Bring chili to a gentle boil, then reduce heat to maintain a steady simmer.
13. Simmer uncovered for 25 minutes to allow flavors to meld and liquid to reduce slightly.
14. Whisk together 1 cup heavy cream and 1/2 cup sour cream in a separate bowl until smooth.
15. Temper the cream mixture by slowly whisking in 1/2 cup of hot chili liquid.
16. Stir the tempered cream mixture into the chili pot until fully incorporated.
17. Add 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, stirring to combine.
18. Simmer for 5 more minutes until the chili is heated through and slightly thickened.
19. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
20. Ladle into bowls and serve immediately. Garnish with remaining cilantro if desired.
Great texture emerges from the careful layering of ingredients, creating a velvety base that cradles the tender turkey and creamy beans. Gentle heat from the green chiles builds gradually while the fresh cilantro provides a bright counterpoint to the rich dairy elements. For a stunning presentation, serve in shallow bowls topped with crispy tortilla strips and a dollop of extra sour cream.

Spicy White Turkey Chili with Jalapeños

You’re about to discover how straightforward it is to create a comforting bowl of spicy white turkey chili with jalapeños, even if you’re new to cooking. This methodical approach will guide you through each precise step, ensuring perfect results every time. Let’s begin building layers of flavor together.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 fresh jalapeño peppers, seeded and minced
• 4 garlic cloves, minced
• 1.5 pounds ground turkey (93% lean)
• 2 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chilies
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Kosher salt to season

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook until translucent, approximately 5-7 minutes, stirring occasionally.
3. Stir in 3 minced jalapeño peppers and 4 minced garlic cloves, cooking until fragrant, about 1 minute.
4. Add 1.5 pounds ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, 6-8 minutes.
5. Sprinkle 2 teaspoons ground cumin and 1.5 teaspoons dried oregano over the turkey mixture, toasting the spices for 30 seconds.
6. Dust the mixture with 1/4 cup all-purpose flour, stirring continuously for 2 minutes to cook out the raw flour taste.
7. Gradually pour in 4 cups chicken stock while stirring constantly to prevent lumps from forming.
8. Add 2 cans drained cannellini beans and 1 can diced green chilies, bringing the mixture to a gentle simmer.
9. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld, stirring occasionally.
10. Stir in 1/2 cup heavy cream and simmer uncovered for 5 minutes to slightly thicken.
11. Remove from heat and fold in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice.
12. Season with kosher salt until properly balanced, typically 1-2 teaspoons.

Each spoonful reveals a creamy texture that contrasts beautifully with the tender turkey and firm beans. The gradual heat from jalapeños builds pleasantly without overwhelming, while the fresh lime brightens the rich base. Consider serving it over cornbread or garnished with avocado slices and a dollop of sour cream for contrasting temperatures and textures.

Slow Cooker White Turkey Chili

This comforting slow cooker chili transforms simple ingredients into a sophisticated meal with minimal effort. Today we’ll build layers of flavor using quality ingredients and precise techniques to create a perfectly balanced dish that develops rich complexity during the gentle cooking process.

Ingredients

• 1 pound ground turkey, preferably pasture-raised
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Kosher salt to season
• Freshly ground black pepper to season

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon until no pink remains.
3. Add 1 large finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle 2 tablespoons all-purpose flour over the mixture and cook for 2 minutes, stirring constantly to create a roux.
6. Transfer the turkey mixture to a 6-quart slow cooker.
7. Add 4 cups chicken stock, 2 cans drained cannellini beans, 1 can diced green chilies, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper to the slow cooker.
8. Stir all ingredients until thoroughly combined.
9. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours.
10. Stir in 1/2 cup heavy cream during the final 30 minutes of cooking.
11. Season with kosher salt and freshly ground black pepper to taste after the cream has been incorporated.
12. Stir in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice just before serving.

Zesty lime and fresh cilantro brighten the rich, creamy base, while the tender cannellini beans provide satisfying texture against the finely ground turkey. Serve this elegant chili in shallow bowls garnished with avocado slices and a dollop of crème fraîche for contrasting temperatures and textures that elevate the dining experience.

White Turkey Chili with Avocado and Lime

Now that autumn’s chill is settling in, nothing comforts quite like a bowl of white turkey chili. Naturally, this version with creamy avocado and zesty lime offers a lighter twist on traditional chili while delivering incredible depth of flavor. Let’s walk through creating this satisfying dish step by step.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound ground turkey (93% lean)
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 4 cups chicken stock
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 2 (4-ounce) cans mild green chiles
– 1 cup frozen corn
– 2 ripe avocados, diced
– 1 lime, cut into wedges
– ¼ cup fresh cilantro leaves
– Kosher salt to season

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Add 1 pound ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Sprinkle 2 teaspoons ground cumin and 1 teaspoon dried oregano over the turkey mixture, stirring constantly for 1 minute to toast the spices.
6. Pour in 4 cups chicken stock, scraping the bottom of the pot to release any browned bits.
7. Add 2 cans rinsed cannellini beans, 2 cans mild green chiles, and 1 cup frozen corn.
8. Bring the chili to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Season with kosher salt until the flavors are balanced and harmonious.
10. Ladle the chili into bowls and top with 2 diced ripe avocados.
11. Squeeze fresh lime wedges over each serving and garnish with ¼ cup fresh cilantro leaves.

Keep in mind that the creamy avocado melts slightly into the warm broth, creating a luxurious texture that contrasts beautifully with the tender beans and lean turkey. The bright lime cuts through the richness, while the gentle heat from the green chiles lingers pleasantly on the palate. For an elegant presentation, serve this chili in shallow bowls with warm cornbread on the side.

Quick and Easy White Turkey Chili

Sometimes you need a comforting meal that comes together quickly without sacrificing flavor. Starting with quality ground turkey and building layers of aromatic complexity makes this white chili both approachable and sophisticated. This methodical approach ensures even novice cooks achieve restaurant-worthy results.

Ingredients

– 1 tablespoon extra virgin olive oil
– 1 pound ground turkey (93% lean)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 2 (15.5-ounce) cans cannellini beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 2 (4-ounce) cans mild green chiles, undrained
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound ground turkey, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
3. Stir in 1 finely diced yellow onion and cook for 4 minutes until translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Sprinkle 1 teaspoon ground cumin and 1/2 teaspoon dried oregano over the mixture, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in 2 cans drained cannellini beans, 4 cups low-sodium chicken broth, and 2 cans undrained mild green chiles.
7. Bring the chili to a boil, then reduce heat to maintain a gentle simmer.
8. Simmer uncovered for 20 minutes, stirring occasionally, to allow flavors to meld.
9. Stir in 1/2 cup heavy cream and heat through for 2 minutes without boiling.
10. Remove from heat and stir in 1/4 cup chopped fresh cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Offering a velvety texture from the creamy broth and tender beans, this chili balances mild heat from the green chiles with earthy cumin notes. The ground turkey provides lean protein that absorbs the aromatic spices beautifully. For an elegant presentation, garnish with additional cilantro and serve alongside warm cornbread or over baked potatoes.

Southwest White Turkey Chili with Black Beans

Slow-simmered and soul-warming, this Southwest white turkey chili brings together tender shredded turkey with creamy white beans in a perfectly spiced broth that’s both comforting and sophisticated. Starting with quality ingredients ensures each component shines through in the final dish.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound ground turkey (93% lean)
– 2 tablespoons all-purpose flour
– 4 cups turkey stock
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 cup heavy cream
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1 avocado, sliced
– 1/2 cup sour cream

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Add 1 pound ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Sprinkle 2 tablespoons all-purpose flour over the turkey mixture and stir continuously for 2 minutes to cook out the raw flour taste.
6. Gradually pour in 4 cups turkey stock while stirring constantly to prevent lumps from forming.
7. Add 2 cans rinsed cannellini beans, 1 can rinsed black beans, and 1 can diced green chiles with their liquid.
8. Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
9. Bring the chili to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
10. Stir in 1 cup heavy cream and simmer for an additional 5 minutes until slightly thickened.
11. Remove from heat and stir in 1/2 cup chopped fresh cilantro.
12. Ladle the chili into bowls and garnish with avocado slices, a dollop of sour cream, and a lime wedge for squeezing. Just before serving, the creamy broth should coat the back of a spoon while the beans remain intact. Juicy, tender turkey mingles with the earthy beans and subtle heat from the chiles, creating layers of flavor that deepen as it rests. For a stunning presentation, serve in hollowed-out bread bowls or top with crispy tortilla strips for contrasting texture.

Healthy White Turkey Chili with Kale

Finally, as autumn settles in, this white turkey chili offers a nourishing twist on traditional chili that’s both comforting and vibrant. Following these methodical steps will ensure you achieve perfectly cooked turkey and tender kale in every bowl. Focus on the technique rather than rushing—good chili develops its character through careful layering of flavors and textures.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey (93% lean)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 (15.5-ounce) cans cannellini beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 (4-ounce) can diced green chiles
• 3 cups lacinato kale, stems removed and leaves chopped
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 pound ground turkey, breaking it apart with a wooden spoon, and cook for 5–7 minutes until no pink remains.
3. Stir in 1 finely diced yellow onion and cook for 4–5 minutes until translucent.
4. Add 3 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, stirring constantly for 1 minute until fragrant.
5. Pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 2 cans rinsed cannellini beans and 1 can diced green chiles, stirring to combine.
7. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
8. Stir in 3 cups chopped lacinato kale and cook uncovered for 5 minutes until wilted but still vibrant.
9. Remove the pot from heat and stir in 1/4 cup plain Greek yogurt until fully incorporated.
10. Finish with 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, stirring gently.

Perfectly balanced, this chili boasts a creamy texture from the beans and yogurt, with a subtle heat from the green chiles that complements the earthy kale. The lime juice brightens each spoonful, making it ideal for topping with avocado slices or serving alongside warm cornbread for a complete meal.

White Turkey Chili with Corn and Red Peppers

Perfect for crisp autumn evenings, this white turkey chili combines lean protein with vibrant vegetables in a comforting one-pot meal. Preparing this dish requires careful attention to technique and timing to achieve the ideal balance of flavors and textures.

Ingredients

• 1.5 pounds ground turkey (93% lean)
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and medium-diced
• 1.5 cups frozen sweet corn kernels
• 4 cups low-sodium chicken stock
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Kosher salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 90 seconds.
2. Add 1.5 pounds ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 6-8 minutes.
3. Transfer the cooked turkey to a separate bowl using a slotted spoon, leaving rendered fat in the pot.
4. Add 1 large finely diced yellow onion to the pot and sauté until translucent, about 5 minutes.
5. Stir in 3 cloves minced garlic and cook until fragrant, 30 seconds.
6. Add 2 medium-diced red bell peppers and cook until slightly softened, 4-5 minutes.
7. Return the cooked turkey to the pot along with any accumulated juices.
8. Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper over the mixture, toasting the spices for 1 minute.
9. Pour in 4 cups low-sodium chicken stock, scraping any browned bits from the bottom of the pot.
10. Add 2 cans drained cannellini beans and 1.5 cups frozen sweet corn kernels.
11. Bring the chili to a boil, then reduce heat to maintain a gentle simmer.
12. Simmer uncovered for 25 minutes, stirring occasionally, until slightly thickened.
13. Stir in 1/2 cup heavy cream and heat through, 2 minutes.
14. Remove from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
15. Season with kosher salt and freshly ground black pepper to taste.

What makes this chili exceptional is the creamy broth that clings to each ingredient while maintaining distinct textures. The sweet corn pops against the tender beans, and the subtle heat from cayenne builds gradually. For an elegant presentation, serve in shallow bowls garnished with extra cilantro and a dollop of avocado crema.

Low-Carb Keto White Turkey Chili

Perfect for chilly autumn evenings, this low-carb white turkey chili offers a comforting bowl of warmth without the carb-heavy beans. Preparing this dish requires careful attention to browning and simmering techniques to develop deep, savory flavors. Let’s walk through each step together to ensure your chili turns out rich and satisfying.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 tbsp avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and diced
• 4 cups chicken bone broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp xanthan gum
• Fresh cilantro leaves, for garnish

Instructions

1. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
3. Stir in diced onion and cook for 4-5 minutes until translucent.
4. Add minced garlic and diced poblano peppers, sautéing for 3 minutes until fragrant.
5. Sprinkle ground cumin and smoked paprika over the mixture, toasting for 30 seconds to release oils.
6. Pour in chicken bone broth, scraping the bottom to deglaze any browned bits.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Whisk xanthan gum into heavy cream until fully incorporated to prevent clumping.
9. Stir the cream mixture and cubed cream cheese into the chili until smooth.
10. Simmer for 10 more minutes, stirring occasionally, until slightly thickened.
11. Season with salt and pepper, adjusting to your preference.
12. Ladle into bowls and garnish with fresh cilantro leaves.

Buttery cream cheese melts into the broth, creating a velvety texture that clings to tender turkey and crisp peppers. The subtle heat from poblanos balances the richness, making it excellent served over cauliflower rice or topped with avocado slices for extra creaminess.

Smoky Chipotle White Turkey Chili

Just imagine coming home to a bowl of this deeply comforting, smoky chili after a long day—it’s the kind of meal that feels like a warm hug. Join me as we build this flavorful dish from the ground up, focusing on technique and timing to ensure perfect results every time.

Ingredients

– 1 lb ground turkey
– 1 tbsp avocado oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 2 tbsp chipotle peppers in adobo sauce, minced
– 4 cups chicken stock
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 cup heavy cream
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Kosher salt and freshly ground black pepper

Instructions

1. Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5–7 minutes.
3. Stir in the finely diced yellow onion and cook until translucent, about 4 minutes, seasoning with a pinch of kosher salt to draw out moisture.
4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Sprinkle in 1 tbsp ground cumin and 1 tsp dried oregano, toasting for 1 minute to deepen their flavors.
6. Mix in 2 tbsp minced chipotle peppers in adobo sauce and cook for 1 minute to meld the smoky heat.
7. Pour in 4 cups chicken stock, scraping the bottom of the pot to release any browned bits for added depth.
8. Add the rinsed and drained cannellini beans, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Stir in 1 cup heavy cream and simmer for an additional 5 minutes to slightly thicken the chili.
10. Season with kosher salt and freshly ground black pepper to your preference.
11. Ladle the chili into bowls and top each with a dollop of sour cream, a sprinkle of fresh cilantro, and a lime wedge for squeezing.
12. Serve immediately. Beyond its creamy texture, this chili boasts a smoky, subtly spicy kick from the chipotle that’s balanced by the cool sour cream and bright lime. For a creative twist, try serving it over baked sweet potatoes or with crispy tortilla strips for added crunch.

Crockpot White Turkey Chili with Sweet Potatoes

Slow-cooked comfort food doesn’t get much better than this hearty white turkey chili, which transforms simple ingredients into a deeply satisfying meal with minimal effort. Simply gather your components, layer them thoughtfully in the crockpot, and let the gentle heat work its magic while you go about your day.

Ingredients

• 1.5 lbs ground turkey, preferably 93% lean
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 (15.5 oz) cans cannellini beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 4 cups chicken stock, preferably low-sodium
• 1 cup whole milk
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 tsp ground cumin
• 1.5 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Kosher salt, to season
• Freshly ground black pepper, to season
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• ½ cup sour cream, for serving
• ½ cup Monterey Jack cheese, shredded, for serving

Instructions

1. Heat a large skillet over medium-high heat and add the ground turkey, breaking it apart with a wooden spoon.
2. Cook the turkey for 6-8 minutes until no pink remains, seasoning with 1 teaspoon kosher salt and ½ teaspoon black pepper.
3. Transfer the cooked turkey to a 6-quart slow cooker using a slotted spoon.
4. Add the diced sweet potatoes, onion, garlic, cannellini beans, and green chiles to the slow cooker.
5. Pour in the chicken stock and stir all ingredients to combine thoroughly.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
7. During the final 30 minutes of cooking, melt the butter in a small saucepan over medium heat.
8. Whisk in the flour continuously for 2 minutes until a smooth, pale golden roux forms.
9. Gradually whisk in the milk until the mixture thickens to a sauce consistency, about 3-4 minutes.
10. Stir the milk mixture into the chili along with cumin, oregano, smoked paprika, and cayenne pepper.
11. Cover and continue cooking for the remaining 30 minutes to allow flavors to meld.
12. Season with additional salt and pepper if needed after tasting.
13. Ladle the chili into bowls and garnish with fresh cilantro, a squeeze of lime juice, sour cream, and shredded Monterey Jack cheese.

Unbelievably creamy with tender sweet potatoes that maintain their structure, this chili delivers subtle heat from the cayenne that builds gradually with each spoonful. For a stunning presentation, serve it in hollowed-out sweet potato bowls or topped with crispy tortilla strips for contrasting texture.

Herbed White Turkey Chili with Cilantro

Even the simplest chili can become extraordinary with the right herb combinations. This white turkey version features fresh cilantro and aromatic herbs that create a bright, comforting bowl perfect for crisp autumn evenings. Let’s build this flavorful dish together, step by step.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 pound ground turkey breast
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 4 cups chicken stock
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 (4-ounce) can diced green chilies
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro leaves, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound ground turkey breast and cook for 5-7 minutes, breaking it apart with a wooden spoon until no pink remains.
3. Stir in 1 large finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Add 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle in 1 tablespoon ground cumin and 2 teaspoons dried oregano, toasting the spices for 30 seconds to release their oils.
6. Pour in 4 cups chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add 2 cans drained cannellini beans and 1 can diced green chilies, stirring to combine.
8. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Stir in 1/2 cup heavy cream and simmer for 5 additional minutes to allow flavors to meld.
10. Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves.
11. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stirring to incorporate.

This chili achieves a wonderful creamy texture from the cannellini beans and heavy cream, while the fresh cilantro provides a bright counterpoint to the earthy cumin. Try serving it topped with avocado slices and a squeeze of lime for added freshness, or with warm cornbread for a comforting complete meal.

White Turkey Chili with Zesty Lemon

A comforting bowl of white turkey chili with zesty lemon brings warmth and brightness to any autumn table. This methodical recipe guides you through creating layers of flavor while ensuring perfectly cooked turkey and tender beans. Approach each step with patience for optimal results.

Ingredients

– 1 lb ground turkey (93% lean)
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 poblano pepper, seeded and diced
– 1 jalapeño pepper, seeded and minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 4 cups chicken stock (preferably homemade)
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh cilantro
– Kosher salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
3. Stir in 1 finely diced yellow onion and cook for 4 minutes until translucent.
4. Add 3 minced garlic cloves, 1 diced poblano pepper, and 1 minced jalapeño pepper, cooking for 2 minutes until fragrant.
5. Sprinkle in 2 teaspoons of ground cumin and 1 teaspoon of dried oregano, toasting for 30 seconds to release oils.
6. Pour in 4 cups of chicken stock, scraping any browned bits from the bottom of the pot.
7. Add 2 cans of rinsed cannellini beans and 1 cup of frozen corn kernels, bringing the mixture to a gentle boil.
8. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
9. Stir in 1/2 cup of heavy cream and simmer uncovered for 5 minutes to slightly thicken.
10. Remove from heat and stir in 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh cilantro.
11. Season with kosher salt and freshly ground black pepper to your preference.
Generous ladles of this chili reveal a creamy, substantial texture that contrasts beautifully with the bright lemon finish. The subtle heat from the peppers builds gradually, while the tender turkey and beans create a satisfying heartiness. For an elegant presentation, garnish with extra cilantro and serve alongside warm cornbread or over baked potatoes.

Conclusion

From cozy classics to creative twists, these 31 white turkey chili recipes offer something delicious for every taste and occasion. We hope you’ll find a new family favorite to warm your kitchen! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.