White Bean Turkey Chili

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Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 1 1/2 tablespoon extra-virgin olive oil divided
  • 2 pounds ground turkey breast
  • 1 green bell pepper chopped
  • 1 yellow onion chopped
  • 1 teaspoon ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1 bay leaf
  • 1 28 oz.-can tomatillos drained and chopped, 28-ounce
  • 1 4 oz.-can green chiles diced, drained, 4-ounce
  • 1 small jalapeño pepper seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 3 cups Great Northern beans cooked, drained
  • fresh cilantro Chopped, for garnish (optional)
  • 8 teaspoons monterey jack cheese grated, for garnish (optional)
  • 8 teaspoons Sour cream for garnish (optional)
A delicious non-traditional white bean turkey chili with tomatillos and green chiles!
We love this non-traditional white bean turkey chili made with tomatillos, green chiles and white beans. Did you know that chili became the official state dish of Texas in 1977? It's no surprise given that chili is a completely Tex-Mex dish; in other words, it is an American dish influenced by Mexican flavors and recipes.


  1. Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown.
  2. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeño and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more.
  3. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.

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