Cozy Turkey White Chili

White chili swaps red beans and tomatoes for cannellini beans and a creamy, flour-thickened chicken broth base. This big-batch version uses 3 pounds of ground turkey for 24 servings, making it perfect for tailgates, church suppers, or filling the freezer with weeknight dinners.

Leeks are the unusual but smart addition that distinguishes this from generic white chili. Their mild oniony sweetness blends with the red onion and garlic to build a more sophisticated aromatic base than yellow onion alone could deliver. Diced green chiles provide gentle heat without overwhelming the dish.

The flour stirred into the turkey and vegetables before the broth goes in is the key to the chili’s body. Cooking the flour briefly with the fat and aromatics creates a quick roux that thickens the chicken broth into a velvety chili without any cream. Cumin, coriander, and chili powder layer warm Southwestern spice notes throughout. Serve with shredded Monterey Jack, chopped cilantro, sliced jalapeños, or a wedge of cornbread.

Chef Tips

• Drain the ground turkey fat before adding to the stockpot. Excess fat floats on top of the chili and creates a greasy mouthfeel.
• Cook the flour with the aromatics for 2-3 minutes before adding broth. Raw flour tastes pasty.
• Add broth gradually while stirring constantly. Dumping it all in at once creates lumps.
• Use cannellini beans specifically. Other white beans (navy, Great Northern) work but cannellini have the creamiest texture.

Variations

• Stir in 1 cup of heavy cream or sour cream at the end for an even richer version.
• Swap turkey for ground chicken or shredded rotisserie chicken for variety.
• Add 2 cups of diced fresh hominy for traditional Southwestern white chili character.