White Turkey Chili is thick, hearty, and filled with delicious ingredients like lean ground turkey, tender white beans, crisp corn, and fire-roasted green chiles.
author’s note
White Turkey Chili You’ll Crave All Season Long!
White Chicken Chili has always been a staple in my home. It’s the kind of recipe that disappears as soon as I set the pot on the table. I can’t count how many times readers have asked me for a turkey version, especially one that’s dairy-free. Challenge accepted!
I started testing this White Turkey Chili before the weather even turned chilly, determined to get it just right. Batch after batch, I played around with the spices, tested shortcuts, and tweaked the broth until it hit that perfect balance of creamy, flavorful, and satisfying.
Now, it’s officially one of my family’s go-to dinners. My kids love it, my husband requests it weekly, and I love how easy it is to prep ahead or freeze for later.
Let’s Chat Ingredients
Below are notes on some of the ingredients in this White Turkey Chili:
| Ingredient | Notes & Swaps |
|---|---|
| Ground Turkey | Use turkey in a carton for better flavor and less liquid. Ground chicken also works. |
| White Beans | Cannellini or Great Northern beans are best. Mash a portion for thickness. |
| Green Enchilada Sauce | I use Old El Paso® mild, but hot versions add more kick. You can also make homemade. |
| Green Chiles | Fire-roasted adds smokiness without extra effort. Choose mild or hot based on spice preference. |
| Corn | Fresh, frozen, or canned all work fine. Frozen fire-roasted corn adds a great flavor boost. |
| Chicken Stock | Swanson® gives a rich base. Vegetable broth works if you want this chili completely poultry-free. |
How To Make White Turkey Chili
- Cook Turkey: Brown the ground turkey with onion and garlic until cooked through.
- Add Flavor: Stir in spices, green enchilada sauce, and chicken stock.
- Beans: Blend part of the beans with broth, then stir into the pot to thicken the chili.
- Simmer: Add chiles, corn, and the rest of the beans. Simmer until everything is hot.
- Finish & Serve: Squeeze in lime juice, stir in fresh cilantro, and load up with toppings.
Make This Chili As Mild Or Spicy As You Like
The way the recipe is written, it has a little heat, but it’s not too much (my kids loved it!).
- Adding cheese or sour cream helps reduce the heat.
- For a milder chili, use mild enchilada sauce, mild green chiles, and mild chili powder.
- For a spicier chili, use medium or hot enchilada sauce, hotter green chiles, and add 1-2 tbsp of chopped jalapeños or 1/8 to 1/4 tsp cayenne pepper.
Storage
Leftover White Turkey Chili?
- Fridge: Leftovers last 3-5 days in an airtight container.
- Freezing: Cool completely, then fill freezer bags 3/4 full and seal without air. Freeze for up to 3 months. Defrost in the fridge overnight and reheat gently in a pot.
More Hearty Soup Recipes:
One Pan / One Pot
White Bean Soup
Soups And Stews
Taco Chili
Soups And Stews
Creamy Vegetable Soup
Soups And Stews
Carrot Soup Recipe
White Turkey Chili
White Turkey Chili is a hearty, flavor-packed dish loaded with lean ground turkey, white beans, corn, and fire-roasted green chiles—comfort food you can feel good about!
Video
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups finely diced yellow onion
- 1 pound ground turkey (93/7), see note 1
- 3/4 teaspoon dried oregano
- 3/4 teaspoon paprika
- 1 tablespoon ground chili powder
- 1 tablespoon ground cumin
- Salt and pepper
- 1 (4-ounce) can mild diced green chiles
- 1 tablespoon minced garlic
- 1 (10-ounce) can mild green enchilada sauce see note 2
- 3 cups chicken stock divided; I love Swanson
- 3 (15.5-ounce) cans cannellini beans rinsed and drained, divided
- 1-1/2 cups frozen corn
- 2 tablespoons fresh lime juice optional
- 1/4 cup chopped cilantro optional
- Toppings as desired see note 3
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add oil and once hot, add in onion. Sauté until becoming golden, about 5–7 minutes. Add ground turkey and season with salt and pepper (I add 1/4 teaspoon each). Crumble ground turkey with a wooden spoon, breaking it down as you cook.
- Once mostly cooked through (about 5–7 minutes), drain off any excess liquid and add in the seasonings, additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper), diced green chiles (undrained), and minced garlic. Cook until very fragrant, 2–3 more minutes.
- Add green enchilada sauce, scraping the bottom of the pan to release any browned bits. Then add in 2 cups (450g) chicken stock. Bring to a simmer, then reduce heat to low. Meanwhile, add 1 can (drained and rinsed) cannellini beans and remaining 1 cup (225g) chicken stock to a blender. Blend until completely smooth, then scrape this mixture into the pot. Stir well and add remaining 2 cans (drained and rinsed) cannellini beans and frozen corn. Stir through. Simmer about 10 minutes or until warmed through.
- Add lime juice and optional cilantro. Stir through. Ladle into bowls and serve with whatever toppings you like best (see note 3)—I love it with cheese and sour cream!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I recommend 93/7 ground turkey (99/1 is too dry and flavorless!). If you can, use turkey sold in a carton, rather than in a chub, which is the kind that comes in the plastic tube; it tends to be less flavorful and more watered down, so you’ll likely need to drain off the meat after browning (not a big deal, but it takes more time!).
Note 2: For enchilada sauce, I like Old El Paso® mild sauce best! Use a hotter sauce if you like some heat. And if you’re feeling ambitious, try making your own enchilada sauce from this green chile chicken enchiladas post!
Note 3: Try some of these toppings! Tortilla strips or chips, extra cilantro and/or lime wedges, thinly sliced avocado, fat-free or lite sour cream, Monterey Jack, pepper-jack or cheddar cheese.
Nutrition Note: Nutrition information does not include optional toppings.
Storage: You can keep leftover chili in an airtight container in the fridge for 3–5 days. Reheat in the microwave or in a pot over low heat, stirring frequently. To freeze White Turkey Chili, allow it to fully cool to room temperature. Fill up heavy-duty freezer bags 3/4ths full and seal without air. Place filled bag(s) on a sheet pan, freeze for 2–3 hours or until frozen; remove from sheet pan and stack in the freezer. They keep for 2–3 months. Defrost overnight in the fridge and reheat gently in a pot.
Nutrition
Serving: 1serving | Calories: 546kcal | Carbohydrates: 76g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1777mg | Potassium: 694mg | Fiber: 19g | Sugar: 9g | Vitamin A: 544IU | Vitamin C: 16mg | Calcium: 235mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Shortcuts
- I recommend fire-roasted diced green chiles for added flavor with no extra work.
- Use pre-minced garlic from the jar to save time.
- Pre-diced onions are a huge time-saver. You can find them in the produce section or grab frozen ones by the other veggies.
Toppings
White Turkey Chili is great on its own, but the toppings really make it! Here are some favorites: (If I had to pick two, it would be cheese and sour cream.)
- Cheese: Pepper Jack, Monterey Jack, or sharp cheddar.
- Sour cream: Regular or light.
- Avocado: Sliced or mashed into guacamole.
- Tortilla chips or strips: For crunch.
- Fresh cilantro and lime juice: Add brightness.
This is really fantastic. It is high protein, moderate in calories, and the flavor is really delicious. It was also so easy to make on a weeknight. I used fresh sweet corn off the cob as opposed to canned or frozen and it is really delicious in this recipe. I was able to split this into 6 hearty servings for myself to eat all week, and topped with shredded cheese and a dollop of sour cream + cilantro and a squeeze of lime. I will be coming back here for more recipes! 🙂
Yay! So happy to hear this! Thanks Celeste!
This is really fantastic. It is high protein, moderate in calories, and the flavor is really delicious. It was also so easy to make on a weeknight. I used fresh sweet corn off the cob as opposed to canned or frozen and it is really delicious in this recipe. I was able to split this into 6 hearty servings for myself to eat all week, and topped with shredded cheese and a dollop of sour cream + cilantro and a squeeze of lime. I will be coming back here for more recipes!
As your sister I have to say, wow. This white turkey chili is next level! I haven’t had this successful of a dinner in a long time! The whole family loved it and are already requesting it for future dinners! Your recipes never fail! Thanks for your hard work!
Awe thank you so much! 🙂