White Turkey Chili

4.17 from 6 votes

This hearty white turkey chili combines lean turkey, white beans, and mild green chilies in a savoury, lightly spiced broth.

Prep Time10

Cook Time30

Total Time40

Servings: servings

4 tablespoons olive oil
1 large onion finely chopped
2 jalapeño peppers finely chopped (remove the seeds and membranes for less heat)
4 cloves garlic finely chopped
¼ cup cilantro leaves finely chopped
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon smoked sweet paprika
3 cups chicken stock
38 ounces white kidney beans (two 19-oz cans)
113 ml canned green chilies (1 small can)
3 cups cooked turkey shredded (or cooked chicken)
1 small zucchini chopped into ¼ inch pieces, optional
1 lime
salt (adjust to taste)
black pepper (adjust to taste)

Add 2 tablespoons of oil to a large heavy pot or Dutch oven, and place over medium heat.
When oil starts to shimmer, add onions and a pinch of salt. Stir frequently and cook until onions begin to soften, about 5 minutes.
Add the remaining 2 tablespoons of oil to the pan, then add oregano, ground coriander, cumin and paprika. Toast spices for 2-3 minutes, or until fragrant. Be careful not to scorch them.
Add jalapeños, canned chilies, garlic and cilantro leaves, continuing to stir frequently. Cook for 1-2 minutes more, then add beans.
Add chicken stock and bring mixture to a simmer. Cook for 10 minutes.
Add turkey and zucchini. Cook for about 10 more minutes, or until zucchini is cooked through and the turkey is flavourful.
Finish the chili with a squeeze of lime juice, and adjust seasoning with salt and pepper. Serve with lime wedges and optional garnishes listed above.

Controlling the spiciness: Remove all the seeds and membranes from the jalapeño peppers to keep this dish mild and stomach-friendly.
Building flavour: If you have time, let the onion caramelize slightly. This creates a more flavourful base. If you can simmer the broth for an extra 5-10 minutes, that can help to intensify the flavour as well.
Spice tip: Be careful not to scorch the spices when you add them to the oil. They should smell fragrant, not burnt.
Make-ahead friendly: This chili freezes beautifully and tastes even better after a day or two. Make a double batch and freeze in portions for quick weeknight meals.