Easy White Bean Turkey Chili Verde Recipe

I turn canned white beans, ground turkey, and store bought salsa verde into a big easy pot of Turkey Chili Verde that simplifies weeknight cooking and feeds a crowd.

I never planned to obsess over a pot of chili but this Easy Turkey Chili Verde hooked me. Bright salsa verde folds into browned ground turkey and somehow makes a bowl taste both fresh and seriously comforting.

It feels easy enough for a hectic weeknight yet weirdly showy, people keep asking what I did different which I secretly like. I usually let it simmer while I tidy the kitchen then poke at the top like it’s going to tell me its secrets.

Want something that travels well and still impresses? Try this Turkey Chili Verde and see who gets seconds.

Ingredients

• Lean protein that keeps chili hearty, lower fat than beef but still savory.
• Creamy, fiber rich beans adding protein, starch and silky texture to each spoonful.
• Adds tangy, slightly spicy green flavor from tomatillos plus herby brightness.
• Build savory backbone, sweet when cooked, garlic brings aromatic punch.
• Lime brightens with citrus zip, cilantro adds fresh herbal lift.
• Adds creamy richness and healthy fats, cools spicy bites nicely.
• Melted cheese brings gooey comfort, sour cream makes it tangy and smooth.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey
• 2 (15 oz) cans white beans (cannellini or great northern)
• 1 (16 oz) jar salsa verde
• 2 cups low sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, diced optional
• 1 cup shredded cheddar or Monterey Jack optional
• 1/2 cup sour cream optional

How to Make this

1. Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add 1 medium yellow onion, diced, and sauté until soft and just starting to brown, about 5 minutes, then add 3 garlic cloves, minced, and cook 30 to 60 seconds until fragrant.

2. Add 1 lb ground turkey to the pot, break it up with a spoon and brown it well, about 6 to 8 minutes. Let it sit a bit so it gets a little color, then stir and finish cooking, make sure there is no pink left.

3. Sprinkle in 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir and toast the spices for 30 to 45 seconds to wake up the flavors.

4. Drain and rinse 2 (15 oz) cans white beans (cannellini or great northern) and add them to the pot. Pour in 1 (16 oz) jar salsa verde and 2 cups low sodium chicken broth, stir well and scrape up any brown bits from the bottom of the pot.

5. Bring to a gentle simmer, then lower the heat and let simmer uncovered for 12 to 15 minutes, stirring now and then, until the chili thickens a bit and the flavors meld. If it gets too thick, add a splash more broth, if too thin simmer longer.

6. Turn off the heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust salt, pepper or lime as needed. Let the pot rest 3 to 5 minutes so flavors settle.

7. Serve hot topped with optional diced 1 ripe avocado, 1 cup shredded cheddar or Monterey Jack, and 1/2 cup sour cream, plus extra cilantro if you like. The cheese melts nicely right on top if you cover the bowl for a minute.

8. Leftovers chill well in the fridge for up to 4 days and freeze great too; cool completely before freezing in portions so reheating is easy on busy nights.

Equipment Needed

1. Large heavy pot or Dutch oven — for browning the turkey and simmering the chili
2. Wooden spoon or sturdy spatula to break up meat and scrape the bottom
3. Chef’s knife (sharp) for dicing the onion and chopping cilantro
4. Cutting board
5. Can opener and a colander or fine mesh strainer to drain and rinse the beans
6. Measuring spoons + 1 cup measuring cup for broth and spices
7. Citrus juicer or fork to squeeze the lime
8. Ladle and bowls for serving (plus a cheese grater if you want freshly shredded cheese)

FAQ

Easy White Bean Turkey Chili Verde Recipe Substitutions and Variations

• Ground turkey: swap 1 for 1 with ground chicken or lean ground pork. For a meatless version use crumbled firm tofu or cooked lentils, just brown them first so they don’t taste bland.
• White beans: cannellini, great northern or navy beans all work; or use drained chickpeas or pinto beans for a firmer bite, same amount no fuss.
• Salsa verde: you can use jarred tomatillo salsa or green enchilada sauce instead, or stir in a can of diced green chiles plus extra lime if you want less saucy texture.
• Low sodium chicken broth: swap with low sodium vegetable broth for a vegetarian dish, or use water plus 1 tsp bouillon if thats what you got, keep the volume about 2 cups.

Pro Tips

1) Let the turkey actually brown, dont just shove it around. Give it a couple minutes without stirring so it gets those little browned bits, they add big flavor. If the pan gets too dry add a teaspoon of oil, not a bunch.

2) Bloom your spices in the hot fat for about 30 seconds before adding liquids, it wakes them up. Keep an eye so they dont burn, and if the mixture looks dry toss in a splash of broth to help them release their aroma.

3) For texture, mash about a cup of the beans against the side of the pot with your spoon and leave the rest whole. That way the chili thickens naturally without needing extra starch, and you get some creamy bites plus some whole bean contrast.

4) Finish bright and fresh, not salty. Stir in lime and cilantro off the heat, add avocado and cheese only when you serve. For leftovers cool completely, freeze in portions, and when reheating add a splash of broth and another little squeeze of lime to revive the flavors.