White chili is the leaner, milder version of red chili, and it’s a delicious change up to this winter time classic. Our version uses lean but flavorful ground turkey in place of ground beef. You can also use diced chicken thighs, ground chicken, or any other cut of poultry with some fat in it – so, not boneless skinless chicken breasts! This is a fairly mild recipe, but if you’d like to spice up the recipe, you can add diced peppers like jalapeño or hatch to the chili to spice it up. Do you have any modifications to the recipe? We’d love to hear your thoughts in the ratings below!
- 1 Onion (chopped)
- 2 clove Garlic (minced)
- 1 Tbsp Vegetable Oil
- 1 can Green Chilies (4 oz can)
- 2 lb Ground Turkey
- 2 tsp Salt
- 2 tsp Cumin (ground)
- 1 tsp Black Pepper
- 1/2 tsp Cayenne
- 5 cup Chicken Stock
- 2 can Cannellini Beans (15 oz cans)
Add the vegetable oil to a large stock pot and heat to medium high heat. Add the onion and garlic, and sauté until soft. Once soft, add the green chilies and ground turkey. Season with salt, cumin, black pepper, and cayenne. Combine, and cook over medium high heat until the chicken is browned.
Add the chicken stock, and bring the mixture to a boil. Once the mixture is boiling, reduce heat to low, and simmer for 20 minutes.
After simmering for 20 minutes, add the beans, and cook for another 15 minutes, until the beans are warmed throughout. Add more salt or other seasonings to your taste.
Once beans are warmed, the chili is ready to serve. Suggested toppings include shredded Monterrey Jack cheese, chopped cilantro and tortilla strips. Enjoy!