Name: Easy White Bean Turkey Chili Verde
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 2 pounds ground turkey (dark or white meat or a combination); 1 large yellow onion, chopped (about 2 cups); 3-4 large garlic cloves, finely chopped (about 2 tablespoons); 1 yellow, red, or green bell pepper, seeded and coarsely chopped; 1 jalapeño pepper, seeded and finely chopped; 2 tablespoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt, plus more to taste; 1 bay leaf; 24 ounces of store-bought salsa verde; 1 (4-ounce) can diced green chiles (mild or hot, depending on your taste); 2 cups low-sodium chicken broth; 2 (15-ounce) cans of white beans (Great Northern or cannellini), drained; Chopped cilantro; Chopped red onions or sliced scallions; Grated cheese (cheddar or Monterey Jack); Sour cream or plain yogurt; Sliced avocado; Lime wedges

Description

A comforting and hearty chili packed with flavor, perfect for chilly evenings. This Easy White Bean Turkey Chili Verde is nutritious and family-friendly, making it an ideal weeknight dinner.

Ingredients

Scale

2 tablespoons olive oil, divided
2 pounds ground turkey (dark or white meat or a combination)
1 large yellow onion, chopped (about 2 cups)
3–4 large garlic cloves, finely chopped (about 2 tablespoons)
1 yellow, red, or green bell pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1 bay leaf
24 ounces of store-bought salsa verde
1 (4-ounce) can diced green chiles (mild or hot, depending on your taste)
2 cups low-sodium chicken broth
2 (15-ounce) cans of white beans (Great Northern or cannellini), drained
Chopped cilantro
Chopped red onions or sliced scallions
Grated cheese (cheddar or Monterey Jack)
Sour cream or plain yogurt
Sliced avocado
Lime wedges

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Instructions

Heat 1 tablespoon of oil in a large heavy pot over medium-high heat. Add ground turkey, season with salt, and cook until it loses its pink color, about 5 minutes. Transfer turkey and juices to a bowl.
In the same pot, heat the remaining oil over medium heat. Sauté onion, garlic, bell pepper, and jalapeño until tender and starting to brown, about 4-5 minutes.
Add ground coriander, cumin, oregano, and salt, stirring constantly for 30 seconds to release the spices’ fragrant aromas.
Return turkey to the pot. Add bay leaf, salsa verde, diced green chiles, and broth. Reduce heat and simmer uncovered for 45 minutes, savoring the wonderful scents filling your kitchen.
Stir in the drained white beans and let it simmer for another 20 minutes, allowing flavors to meld beautifully.
Serve in bowls and top with chopped cilantro, red onions, cheese, avocado, and/or sour cream. A squeeze of lime on top adds a refreshing finish.

Notes

This chili tastes even better the next day and can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 30g
Cholesterol: 100mg