Pin This vibrant one-pot white bean turkey chili verde has transformed my weeknight dinner routine. The combination of lean turkey, creamy white beans, and tangy tomatillos creates a cozy yet surprisingly light meal that my family requests regardless of the season. I first created this recipe when looking for a fresher take on traditional chili, and the bright green version has earned a permanent spot in our meal rotation.
This recipe came to life during a particularly busy week when I needed something hearty but not heavy. What started as a clean-out-the-pantry experiment quickly became my most requested dish when friends come over for casual dinners. The vibrant green color always gets compliments before anyone even tastes it.
Ingredients
- Ground turkey: Ground turkey provides lean protein without overpowering the delicate green flavors. Look for 93% lean for the best balance of flavor and health.
- Tomatillos: Tomatillos deliver the signature tangy brightness. Choose firm ones with tight husks for the freshest flavor.
- White beans: White beans add creaminess and substance. Cannellini beans hold their shape beautifully but Great Northern work equally well.
- Poblano pepper: Poblano pepper contributes mild heat and authentic chili verde flavor. Select glossy dark green ones for best flavor.
- Fresh cilantro: Fresh cilantro brings essential herbaceous notes. Buy bunches with perky leaves and use both stems and leaves for maximum flavor.
- Chicken broth: Chicken broth forms the foundation of the cooking liquid. Homemade is wonderful but a good quality low sodium store bought works perfectly.
- Lime juice: Lime juice adds crucial brightness at the end. Fresh is non negotiable here as it makes all the flavors pop.
- Spices: Spices like cumin coriander and oregano create depth without overwhelming the green chile profile.
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large Dutch oven over medium heat until it shimmers. Add diced onion poblano and jalapeño if using. Cook for a full 5 minutes stirring occasionally until the vegetables soften and become translucent but not browned. This builds the aromatic foundation for the entire dish.
- Add the Garlic:
- Stir in the minced garlic and cook for exactly one minute until fragrant. Be vigilant here as garlic burns quickly and will impart bitterness to the entire pot if overcooked. You should smell the sweet garlicky aroma rising from the pot.
- Brown the Turkey:
- Add ground turkey to the pot breaking it into small pieces with a wooden spoon. Cook thoroughly for 5 to 6 minutes until no pink remains. The turkey should develop some golden brown spots which contribute important flavor compounds to the finished chili.
- Incorporate the Green Elements:
- Add chopped tomatillos and half the cilantro to the pot. Cook for 3 to 4 minutes stirring occasionally until the tomatillos begin to soften and release their juices. They will start to break down and create the signature tangy base of the chili verde.
- Season the Mixture:
- Sprinkle in cumin oregano coriander smoked paprika salt and pepper evenly over the mixture. Stir continuously for about 30 seconds to toast the spices and coat all ingredients which awakens their essential oils and deepens the flavor profile of the chili.
- Build the Chili Base:
- Pour in chicken broth and add the drained white beans and green chiles. Stir everything together making sure to scrape any browned bits from the bottom of the pot. These contain concentrated flavor that enriches the broth. Bring the mixture to a gentle boil.
- Simmer to Perfection:
- Reduce heat to maintain a steady simmer not a boil. Cook uncovered for 20 to 25 minutes stirring occasionally. During this time the tomatillos will completely break down the flavors will meld and the chili will thicken naturally. You should notice it reducing by about one quarter.
- Brighten with Finishing Touches:
- Remove the pot from heat and stir in fresh lime juice and the remaining cilantro. These fresh additions wake up all the flavors that have developed during cooking. Taste and adjust seasoning adding more salt pepper or lime juice as needed.
Pin This chili verde actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of chicken broth or water as the beans will absorb liquid during storage. Heat gently on the stovetop over medium low heat until just simmering or microwave in 1 minute intervals stirring between each until heated through. Avoid boiling which can toughen the turkey.
Toppings Bar Ideas
Transform this chili into an interactive dining experience by creating a toppings bar. I love setting out small bowls of diced avocado lime wedges sour cream or Greek yogurt shredded cheese crispy tortilla strips fresh cilantro and thinly sliced radishes. This approach is especially successful for family dinners with children or when entertaining guests with different preferences. Everyone can customize their bowl while still enjoying the same core dish.
Spice Level Adjustments
The beauty of this recipe lies in its adaptability to different heat preferences. For a milder version omit the jalapeño and use mild green chiles. If serving to both spice lovers and those with sensitive palates prepare the base recipe on the milder side then offer a small bowl of finely diced fresh jalapeños or a quality hot sauce on the side. For serious heat seekers substitute a serrano pepper for the jalapeño and use hot green chiles. Remember that the spiciness will develop further as the chili sits.
Seasonal Adaptations
Summer Version Use fresh roasted Hatch green chiles when in season instead of canned
Fall Harvest Add a small diced zucchini or yellow squash during the last 10 minutes of cooking
Winter Warming Stir in a teaspoon of cinnamon with the other spices for a subtle warming note
Make It Vegetarian
This recipe converts beautifully to a vegetarian dish with a few simple swaps. Omit the ground turkey and double the beans for protein. Use vegetable broth instead of chicken broth. For additional texture and umami consider adding 8 ounces of chopped mushrooms when you would normally add the turkey or 1 cup of bulgur wheat added with the broth. The bulgur adds a pleasant chewy texture that mimics the mouthfeel of ground meat while adding fiber and nutrients.
Pin This chili verde is best served hot, with all your favorite toppings, for a satisfying and flavorful meal.
Recipe Questions
- → How do I make the chili thicker?
Mash some of the beans in the pot with a spoon before serving to naturally thicken the texture.
- → Can I substitute the ground turkey?
Yes, you can use ground chicken for a similar flavor and texture without changing other steps.
- → What sides pair well with this chili?
This chili goes perfectly with warm cornbread or a basket of crunchy tortilla chips for dipping.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Always check canned goods for potential cross-contamination.
- → What toppings work best?
Try sliced avocado, a dollop of Greek yogurt or sour cream, shredded cheese, and extra cilantro or lime wedges.
- → Can I control the level of heat?
Yes. Leave out the jalapeño for mild flavor or add more diced chiles to kick up the spice to your liking.