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White Bean Turkey Chili

A comforting bowl of White Bean Turkey Chili, combining lean ground turkey with creamy white beans and zesty green chiles, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lbs ground turkey Use lean ground turkey (at least 90% lean) for best texture.
  • 2 1/2 tsp kosher salt, divided use
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 1/2 cups finely chopped onion
  • 2 tbsp minced garlic Fresh garlic adds more flavor.
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 2 cups chicken broth
  • 2 cans diced green chiles (4-oz each) Opt for mild or hot depending on your heat tolerance.
  • 3 cans white beans (15-oz), drained and rinsed Canned great northern or cannellini beans work best.
  • 1 cup heavy cream, half-and-half, or milk Heavy cream makes it richer; half-and-half is a compromise.
  • 1/4 cup cornstarch
  • 1 cup corn kernels (fresh or frozen)
  • 1 lime, cut into wedges (optional, for serving)

Method
 

Preparation
  1. In a bowl, season 1 1/2 lbs of ground turkey with 1 tsp of kosher salt and 1/2 tsp black pepper.
  2. In a large pot, heat 2 tbsp olive oil over medium heat. Once hot, add 2 1/2 cups finely chopped onion along with 1/2 tsp kosher salt, cooking until the onion is translucent (about 5-7 minutes).
  3. Stir in 2 tbsp minced garlic, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp chili powder. Cook for 1 to 2 minutes until fragrant.
  4. Add the seasoned ground turkey to the pot. Use a spoon to break it up as it cooks, stirring until completely brown and no longer pink (approximately 5-7 minutes).
  5. Pour in 2 cups chicken broth, 2 cans diced green chiles, and 3 cans of white beans (drained and rinsed). Bring to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
  6. Stir in 1 cup corn kernels, allowing the flavors to meld for another couple of minutes.
  7. In a small bowl, whisk 1/4 cup cornstarch into 1 cup of heavy cream or milk until smooth. Gradually pour this mixture into the chili, stirring constantly to avoid lumps. Simmer uncovered for another 5 minutes until thickened.
  8. Season with the remaining 1 tsp of salt, adjusting to your preference.
  9. Ladle into bowls and serve with lime wedges on the side for an extra zesty kick.

Notes

Timing is key; don’t rush the sautéing of your onions for a sweeter flavor. If the chili is too thick, whisk in more broth or water. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.