Easy White Bean Turkey Chili Verde

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Easy White Bean Turkey Chili Verde is like a cozy hoodie for your stomach. It warms you up, fills you up, and does not ask for fancy ingredients or a PhD in simmering. If you want to compare, try this white chicken chili variation for another cozy weeknight winner.

Why This Recipe is Awesome

First off, this chili plays nice with your schedule and your dignity. It tastes like you cooked for hours, but you actually leg-pressed the grocery cart and called it exercise. It uses ground turkey so it is lighter than beef chili, but still satisfying and meaty. The salsa verde brings brightness and tang so the whole pot never goes blah.

It also behaves itself in the fridge. Want leftovers? Great. Want to freeze half for future You who will be tired and hungry? Even better. This recipe is idiot proof. Seriously, even I did not mess it up the first time. If you like a little comfort with a green kick, this is your new go-to. Also, if you love casseroles and want to dream bigger, this one cozy vibe pairs well with the energy of a chili cheese tater tot casserole family favorite for a weekend party menu.

Ingredients You’ll Need

• 2 tablespoons olive oil, divided
• 2 pounds ground turkey, (dark or white meat or a combination)
• 1 large yellow onion, chopped (2 cups)
• 3-4 large garlic cloves, finely chopped (2 tablespoons)
• 1 yellow, red or green bell pepper, seeded and coarsely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1 bay leaf
• 24 ounces of store-bought salsa verde (see notes)
• 1 4-ounce can diced green chiles (mild or hot, depending on your taste)
• 2 cups low-sodium chicken broth
• 2 15-ounce cans of white beans (Great Northern or cannellini), drained
• Chopped cilantro
• Chopped red onions or sliced scallions
• Grated cheese (cheddar or Monterey Jack)
• Sour cream or plain yogurt
• Sliced avocado
• Lime wedges

Keep those toppings ready. Toppings are the personality of the bowl.

Step-by-Step Instructions

1. Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add turkey, season with a pinch or two of salt, and cook, using a heavy wooden spoon to stir and break up any lumps, until turkey loses its pink color, about 5 minutes. Transfer turkey and any juices to a bowl and return pot to heat.

2. Heat remaining 1 tablespoon oil over medium heat and sauté onion, garlic, bell pepper and jalapeño, stirring often, until tender and starting to brown, 4-5 minutes.

3. Add spices including coriander, cumin, oregano and salt, and cook, stirring, for 30 seconds. Let the spices bloom and get happy in the heat.

4. Return turkey to pot and add the bay leaf, salsa verde, canned chiles and broth. Reduce heat to a low simmer and cook gently, uncovered, for 45 minutes.

5. Stir in beans and simmer gently for 20 minutes more. Taste and adjust salt. Remove bay leaf before serving.

6. Serve chili in bowls and top with cilantro, onions, cheese, avocado and/or sour cream. Or serve toppings on the side for DIY bowl assembly.

Common Mistakes to Avoid

• Not seasoning at the right times. Salt early with the turkey and again at the end. Seasoning only once is like skipping the high five for your food.
• Rushing the simmer. This chili needs time to let flavors marry. If you skimp on simmer time you get flat flavor.
• Overcrowding the pot when browning turkey. Give the meat some space so it browns instead of steaming. Browning equals flavor. Trust me.
• Skipping the jalapeño because you fear spice. Removing seeds cuts heat if needed, but the pepper adds essential depth.
• Forgetting the toppings. A plain bowl tastes fine, but toppings make it sing. Don’t be that person.

Alternatives & Substitutions

• No ground turkey? Use ground chicken or lean ground beef. Beef gives more richness, chicken keeps it light. IMO turkey hits the sweet spot.
• Want a vegetarian version? Swap turkey for extra beans or use crumbled tempeh or textured vegetable protein, and use vegetable broth. You will get protein and also bragging rights for being clever.
• No salsa verde? Blend tomatillos, cilantro, green onion and a squeeze of lime for a quick sub. Alternatively use green enchilada sauce for a smokier vibe.
• Short on beans? Use one can extra and add a cup of cooked barley or rice to bulk things up. Texture changes, but still delicious. For other cozy soups try this spinach and white bean soup for more bean inspiration.
• Need it spicier? Add cayenne or a chopped serrano. Want it mellow? Use mild green chiles and more avocado.

FAQ (Frequently Asked Questions)

Q. Can I make this in a slow cooker?
A. Sure. Brown the turkey first for flavor, toss everything into the slow cooker, and cook on low for 4 to 6 hours. The texture softens a bit more but the flavor stays great.

Q. Can I use dried beans instead of canned?
A. Yes, but soak and cook them first. Add them in the final simmer stage so they do not disintegrate. Dried beans give you control and savings, but require planning.

Q. How long does this keep in the fridge?
A. Store covered for up to 4 days. Reheat gently on the stove or in the microwave. The flavors actually get better after a day, FYI.

Q. Can I freeze it?
A. Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q. Is this gluten free?
A. Yes, as written it is gluten free. Watch your salsa verde label if you serve this to someone with celiac, since processed items can surprise you.

Q. Can kids handle this?
A. Yes, if you tone down the jalapeño or remove seeds. Let kids add toppings themselves so they can skip the spice but still feel involved.

Q. What do I serve with this?
A. Tortilla chips, warm tortillas, rice, or a simple green salad. Honestly, bowls of pure joy work here.

Final Thoughts

You just made a pot of comfort that looks like you did a lot more work than you did. Pat yourself on the back, pour a lime wedge, and call it dinner or a trophy. This recipe plays nice with leftovers, holds up to reheating, and welcomes improvisation. Bold tip Serve with fresh lime juice and avocado to lift every bite. Now go impress someone or just feast like the hero you are. You earned it.

Conclusion

If you want the original source inspiration or a quick peek at a similar take, check out this helpful external recipe page at Panning The Globe recipe.

Easy White Bean Turkey Chili Verde

---

• Author: admin
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A comforting and easy turkey chili with white beans and salsa verde, perfect for a cozy meal.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil, divided
• 2 pounds ground turkey (dark or white meat or a combination)
• 1 large yellow onion, chopped (2 cups)
• 3–4 large garlic cloves, finely chopped (2 tablespoons)
• 1 yellow, red, or green bell pepper, seeded and coarsely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1 bay leaf
• 24 ounces of store-bought salsa verde
• 1 4-ounce can diced green chiles (mild or hot)
• 2 cups low-sodium chicken broth
• 2 15-ounce cans of white beans (Great Northern or cannellini), drained
• Chopped cilantro, for garnish
• Chopped red onions or sliced scallions, for garnish
• Grated cheese (cheddar or Monterey Jack), for garnish
• Sour cream or plain yogurt, for garnish
• Sliced avocado, for garnish
• Lime wedges, for garnish

---

Instructions

1. Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add turkey, season with salt, and cook, stirring and breaking up lumps, until turkey is no longer pink, about 5 minutes. Transfer turkey to a bowl.
2. In the same pot, heat remaining oil over medium heat. Sauté onion, garlic, bell pepper, and jalapeño until tender and starting to brown, about 4-5 minutes.
3. Add spices (coriander, cumin, oregano, salt) and cook, stirring, for 30 seconds to bloom the spices.
4. Return turkey to the pot and add bay leaf, salsa verde, canned chiles, and chicken broth. Reduce heat and simmer gently, uncovered, for 45 minutes.
5. Stir in the beans and simmer for an additional 20 minutes. Adjust salt to taste and remove the bay leaf before serving.
6. Serve in bowls topped with cilantro, onions, cheese, avocado, and/or sour cream, or let guests top their own bowls.

Notes

This chili can be made in advance and is great for leftovers or freezing. Adjust spice levels with jalapeño removal or substitutions.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 80mg

Keywords: chili, turkey, white beans, easy recipe, comfort food