White Turkey Chili
Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis white turkey chili ditches the tomatoes and red meat for a lighter, brighter take on comfort food that still delivers serious flavor.
Tender cubes of cooked turkey mingle with creamy cannellini beans in a savory chicken broth base perfumed with cumin, oregano, and just enough cayenne to warm you up.
Green bell peppers and onions add sweet depth while garlic brings that aromatic backbone.
Top each bowl with shredded Monterey Jack that melts into the hot chili, creating little pockets of gooey cheese throughout.
Kitchen Tips
- Use leftover roasted turkey or rotisserie chicken for quick weeknight prep
- Rinse canned beans thoroughly to remove excess sodium and starchy liquid
- Let spices bloom in the oil for a full minute to deepen their flavor
- Simmer uncovered so the liquid reduces and flavors concentrate
- Make a double batch and freeze half for future easy dinners
Variations
- Add diced green chiles or jalapeños for extra heat and Southwest flavor
- Stir in a squeeze of lime juice and fresh cilantro just before serving
- Top with diced avocado, sour cream, and tortilla strips for loaded bowls
Ingredients
Directions
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic i n oil until tender.
Add cumin, oregano, cayenne pepper, and salt.
Cook for 1 minute.
Stir in beans and turkey. Bring to a boil; reduce heat and simmer for, uncovered, for 30 minutes or until slightly thickened.
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