White Bean Turkey Chili is a MUST on your fall lineup of soups! It’s an easy, zesty, healthy soup that everyone will love!
What’s your favorite thing about fall folks?
There really are so many things to love, am I right?
The changing leaves, cooler temps, cozy pj’s, warm sweaters, and of course, back to delicious soups, stews and chili on the menu!
Believe it or not, at our house Mr. Picky is quite the chili connoisseur.
He’s actually taught me a thing or two. He orders it often when we dine out, so he’s always inspiring me to try a new flavor at home.
I shared my Spicy Black Bean Turkey Chili a few falls back, and it’s one of our favorites. If you haven’t tried it yet, you should definitely add it to your fall/winter comfort food list.
Today’s White Bean Turkey Chili is just as popular.
A combination of loads of ground turkey meat (a healthier option than regular ground beef), white cannellini beans, three kinds of peppers, green chiles, jalapeño, and poblano peppers, some spicy Pepper Jack cheese, and a myriad of spices.
A Few Cook’s Notes for White Bean Turkey Chili Recipe:
To keep this recipe on the healthier side, I use ground turkey meat, but I have also made it with ground beef or ground pork.
I like to add Pepper Jack cheese to give it a little more of a spicy kick, but feel free to add cheddar, Monterey jack or colby cheese instead.
I always serve our chili with extra shredded cheese for sprinkling. No one ever turns down extra cheese. Well, except my nephew Cody.
This White Bean Turkey Chili is perfect served with some tortilla chips (sweet potato tortilla chips being my new FAVE) on the side or some sweet honey cornbread.
And for the full fall effect, I’d don the fuzzy slippers and cozy flannel PJ’s and you’ll be all set! Enjoy!
- 2 lb. ground turkey
- 2 Tbsp. olive oil
- 2 cups yellow onion, chopped
- 2 4-oz. cans chopped green chilies
- 1 poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 Tbsp. ground cumin
- 2 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 2 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 15.5-oz. cans cannellini beans, drained and rinsed
- 1 cup Pepper Jack cheese, shredded, plus extra for serving
- 1 small lime, juiced
In a large Dutch oven, over medium-high heat, cook the ground turkey until no longer pink, about 7-8 minutes. Drain and remove to a bowl. Set aside. Clean Dutch oven.
Heat 2 tablespoons olive oil in Dutch oven over medium heat. Add onion, green chiles, poblano pepper, jalapeno pepper, cumin, salt, chili powder, oregano and cinnamon and cook until vegetables are softened, about 5 minutes. Add the garlic and continue to cook for 1 minute.
Increase the heat to high. Add the chicken broth, cannellini beans and turkey meat. Bring to a boil, then reduce the heat to low and simmer for 30 minutes until heated through, stirring often.
Add one cup of the shredded cheese and the lime juice and stir until the cheese is melted and well combined. Serve immediately with tortilla chips and/or cornbread and extra shredded cheese.