White Turkey Chili

Enjoy a bowl of white turkey chili for a delicious blend of lean turkey, soft white beans, and mild green chillies, all simmered in a savoury, lightly spiced broth.

This hearty, nourishing recipe is easy to make and ideal for anyone looking for a milder yet flavourful twist on classic chili.

Unlike traditional red chilies, this turkey chili without tomatoes delivers rich, satisfying flavour through aromatic spices without the acidity and heat that can upset sensitive stomachs.

This recipe is a fun way to use up Thanksgiving leftovers, but it's also great for game days or an easy weeknight dinner.

Ingredients & Substitutions

Cooked turkey makes this recipe super simple to make, and a great way to use up leftovers.

• Onion: Finely chopped. This builds the flavourful foundation of the dish.
• Jalapeño peppers: Mild green chilies that add flavour without too much heat. Substitute with poblana peppers, or use both. Remove the seeds and membranes for a milder flavour, or leave them in if you prefer more kick.
• Garlic: Four cloves give you plenty of garlicky flavour.
• Cilantro leaves: Finely chopped. Adds a bright, fresh note. You can omit this if you don't enjoy cilantro.
• Dried oregano: One of the key spices that gives this chili its character.
• Ground coriander: Adds a warm, slightly sweet spice.
• Ground cumin: Another essential spice that creates that classic chili taste.
• Smoked sweet paprika: Adds depth and a subtle smoky flavour. Regular paprika works if you don't have smoked.
• Chicken stock: Flavourful liquid to simmer everything together. Substitute with turkey stock.
• White kidney beans: These add creaminess and fibre. You can substitute with cannellini beans, great Northern beans, navy beans or butter beans.
• Canned green chilies: These add mild tangy heat. Any canned green or hatch chili will work.
• Cooked turkey: This is a great way to use up leftover cooked turkey. You can also use shredded cooked chicken or ground turkey.
• Zucchini: Adds nutrition and texture. You can leave it out if you prefer.
• Lime: Freshly squeezed juice brightens the flavours at the end.
• Optional garnishes: Sliced jalapeños, sour cream, shredded cheese (Monterey Jack or pepper jack), tortilla chips, fresh cilantro leaves.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

Recipe Variations

There are so many ways you can customize this recipe:

• More heat: Leave the seeds in the jalapeños.
• Different protein: Use shredded cooked chicken breast or ground turkey. Rotisserie chicken would work well in this recipe.
• Extra vegetables: Experiment with diced bell peppers, corn, or celery.
• Thicker & Creamier: remove some of the cooked beans, mash them, then stir them back into the pot.
• Garnish it your way: Top with avocado, crispy onions, lime crema, or fresh herbs like cilantro or parsley.

How to Make White Turkey Chili

This white turkey chili comes together easily.

Simply sauté aromatics, bloom your spices, add the remaining ingredients, and simmer.

The longer it simmers, the deeper the flavours will be. But if you're short on time, you'll still have a tasty meal in about 40 minutes.

Step 1: Sauté onions in oil until softened.

Step 2: Toast oregano, coriander, cumin, and paprika in the oil until fragrant.

Step 3: Add jalapeños, canned green chilies, garlic, and cilantro.

Step 4: Pour in chicken stock and add beans. Simmer for 10 minutes.

Step 5: Stir in turkey and zucchini. Simmer for 10 minutes.

Step 6: Finish with lime juice and season with salt and pepper to taste.

How to Serve

I like to serve this chili with garlic bread, but it's also good with my lentil cornbread muffins. You can also enjoy it on its own (it's filling enough with all those beans).

When I want a "fun" dinner, I go all out with the toppings: sour cream, shredded cheese, tortilla chips, fresh cilantro, and avocado.

Make It Ahead of Time

This chili is perfect for making ahead because it tastes even better the next day when the flavours have had time to develop.

This makes it a great option to pack for lunch, or meal prep on the weekend for busy weeknight dinners.

This chili also freezes well. Cool it completely, portion it into freezer-safe containers, and freeze for up to 3 months. To reheat from frozen, thaw overnight in the fridge, then warm on the stove.

Frequently Asked Questions