I first made this easy white bean turkey chili verde on a rainy weeknight when I wanted something bright, warm, and unfussy. Chili verde is a Mexican-style green chili stew that gets its zip from tomatillos and green chiles rather than red chiles, so the flavor is tangy, herbal, and a little grassy — a welcome contrast to heavier, tomato-based chilis. The sauce turns an inviting, slightly opaque green and the aroma of simmering tomatillos and cumin fills the kitchen, which always makes me pause and breathe in a slow, satisfied way.
This version swaps ground turkey and canned white beans into a store-bought salsa verde base, making it surprisingly quick without losing depth. It’s lower in calories than beef chili, protein-forward thanks to the turkey, and the beans add fiber and a satisfying, creamy mouthfeel. I love that it’s forgiving for meal prep — it tastes just as good the next day — and it’s easy to scale up for a crowd.
Key Ingredients You’ll Need
- Ground turkey – a lean protein that soaks up the salsa verde flavor; dark meat gives a bit more richness if you prefer.
- White beans (Great Northern or cannellini) – add creaminess and fiber, and they hold their shape nicely when simmered.
- Salsa verde – the green-tomato (tomatillo) base that defines the dish; store-bought keeps this quick, but homemade is brighter.
- Chicken broth – provides a savory backbone; low-sodium is handy so you control the salt.
- Yellow onion, garlic, bell pepper – the aromatic trio that softens and caramelizes to build flavor; don’t skip the browning.
- Jalapeño – for fresh heat; seed it for milder flavor or leave seeds for punch.
- Ground cumin, coriander, oregano – warm, woody spices that give chile verde its earthy profile.
- Bay leaf – a subtle background herb that adds depth during the long simmer.
- Olive oil – a drizzle to sauté and add richness without heaviness.
- Toppings (cheese, avocado, cilantro, sour cream) – they balance heat and acidity with creaminess and freshness.
Step-by-Step Cooking Instructions
Below is the tested, kitchen-proven method I use every time. I’ll include the exact amounts and times so you get consistent results. This makes about 6–8 servings and takes roughly 1 hour and 20 minutes total (20 minutes prep + 1 hour cook).
- Brown the turkey: Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Add 2 pounds ground turkey and season with a pinch or two of salt. Use a heavy wooden spoon to break the meat up and stir; when it loses its pink color — about 5 minutes — it’s done enough to remove. Transfer the turkey and any juices to a bowl and return the pot to the heat.
Why this step matters: browning builds savory caramelized bits on the pan (fond) that bring roundness to the final chili. If you skip browning, the chili will taste flatter. If your turkey steams instead of browns, the pan was overcrowded or not hot enough — wipe the pan and try again in batches.
- Sauté the aromatics: Heat the remaining 1 tablespoon oil over medium heat. Add 1 large chopped yellow onion, 3–4 large garlic cloves (finely chopped), 1 chopped bell pepper, and 1 seeded and finely chopped jalapeño. Stir often until the vegetables are tender and starting to brown, about 4–5 minutes.
Sensory notes: at first the garlic smells sharp; the scent softens and becomes almost sweet as it cooks. The edges of the onion will pick up a little color and sound — a light sizzle — which is the cue to move to the next step.
- Add spices: Sprinkle in 2 tablespoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Cook, stirring, for about 30 seconds to bloom the spices in the oil.
Why this matters: toasting whole or ground spices in oil releases essential oils and deepens flavor. If the spices smell acrid, they’re burning — reduce the heat immediately and stir in a splash of broth to cool the pan.
- Combine turkey and liquids: Return the browned turkey to the pot. Add 1 bay leaf, 24 ounces of store-bought salsa verde, 1 4-ounce can diced green chiles (mild or hot, depending on taste), and 2 cups low-sodium chicken broth. Reduce heat to a low simmer and cook gently, uncovered, for 45 minutes.
Observation: at first the mixture looks a little thin; after 20–30 minutes the sauce darkens and becomes silkier. You’ll know it’s developing when the aroma becomes more concentrated and the surface shows slow-moving bubbles rather than a rapid boil.
- Finish with beans: Stir in two 15-ounce cans of drained white beans (Great Northern or cannellini). Simmer gently for an additional 20 minutes so the beans heat through and the flavors marry.
Texture note: the beans should be soft but intact; if they’re falling apart, your simmer might be too vigorous. A gentle simmer keeps a pleasing, slightly creamy texture.
- Serve and top: Remove the bay leaf, taste and adjust seasoning with salt and a squeeze of lime if you like a little brightness. Ladle into bowls and offer chopped cilantro, red onion or scallions, grated cheddar or Monterey Jack, sour cream or plain yogurt, sliced avocado, and lime wedges on the side.
Serving cue: cheese melts into hot chili in about 30 seconds, and avocado adds a cool, buttery counterpoint. If your chili tastes muted, it usually needs salt, not more spice.
What can go wrong and how to fix it: if the chili tastes flat, add 1/2 teaspoon salt at a time and a squeeze of lime to wake it up. If it’s too salty, stir in an extra cup of low-sodium broth and a little more beans. If the chile lacks punch, a teaspoon of sugar can balance acidity, but I reach for salt and acid first.
Tips for Customizing Your Chili
I test small changes every time I make this. Here are practical swaps and variations that actually work, not just ideas on paper.
- Adjusting spice: Want it hotter? Leave the jalapeño seeds in, add an extra jalapeño, or stir in a pinch of cayenne. For smoky heat, a chopped chipotle in adobo adds complexity but also sweetness — start small.
- Different beans: Swap in black beans or pinto beans for a different texture and color profile. Black beans give a denser bite; pintos are creamier.
- Meat variations: Ground chicken works similarly, but lean turkey can dry out if overcooked — use dark meat turkey or a 85/15 blend for juicier results. For a heartier chili, swap in ground beef or chopped pork shoulder.
- Vegan adaptation: Use a plant-based ground meat substitute or extra beans and lentils, and replace chicken broth with vegetable broth. Add a tablespoon of olive oil or a splash of coconut milk for richness if needed.
- Make-ahead: Chili verde improves after a day as flavors meld. Reheat gently on the stove over low heat; add a splash of broth if it thickens too much.
Nutritional Information: A Comfort Food That’s Healthy
This recipe makes about 6–8 servings. Per the original recipe nutrition estimate, a serving provides roughly 367 calories, 14.8 g fat, 29.6 g carbohydrates, and 30.8 g protein. The turkey supplies lean protein while white beans contribute fiber and slow-digesting carbohydrates, which makes this a satisfying, balanced meal.
Micronutrient notes: tomatillo-based salsa verde brings vitamin C and some potassium, and the bell pepper and jalapeño add a little more vitamin C and antioxidants. Choosing low-sodium broth and rinsing canned beans will reduce sodium without sacrificing texture.
If you’re watching macros: this dish fits well into a high-protein meal plan and can be tuned lower-carb by serving over cauliflower rice instead of grain rice. For heart health, use extra-virgin olive oil and skip extra cheese to keep saturated fat in check.
If you’re looking for more healthy options, check out our healthy ground beef chili that pairs well with nutrient-rich ingredients.
Slow Cooker and Instant Pot Variations
I use both methods depending on the week. Both are forgiving, but the timing and a few small adjustments matter.
- Slow cooker (Crockpot): Brown the turkey and sauté the vegetables on the stove first to build flavor. Transfer everything to a 4–6 quart slow cooker, add salsa verde, green chiles, broth, spices, and bay leaf. Cook on low for 6–8 hours, then stir in drained white beans during the last 30 minutes. The slow cooker deepens the salsa verde’s flavor and yields a silky sauce.
- Instant Pot: Use the sauté function to brown the turkey and cook the aromatics. Add spices, deglaze the pot with a splash of broth, then add salsa verde, green chiles, and the rest of the broth. Pressure cook on high for 10 minutes, then do a quick release. Stir in drained beans and simmer with the lid off for 5–10 minutes to let the sauce thicken.
If you love easy meal prep, you might also enjoy our crockpot chili for a hearty dish with minimal effort.
Perfect Serving Suggestions
How I plate this almost every time: a shallow bowl, a ladle of hot chili, then a scatter of chopped cilantro and a few thin slices of red onion. A wedge of lime on the side brightens each bite. For company, set out little bowls of grated cheese, cubed avocado, and dollops of sour cream so guests can customize.
- With grains: Serve over steamed rice, cilantro-lime rice, or even farro for a heartier presentation.
- With bread: Cornbread or warm tortillas are classic companions — the cornbread soaks up the sauce beautifully.
- Light sides: A crisp green salad or quick slaw balances the warmth and richness of the chili.
- Beverages: I like iced tea, a light beer, or a sparkling water with lime to cut through the richness.
Pair your chili verde with a refreshing spring roll salad for a delicious and nutritious meal.
Conclusion: Making Chili Verde a Family Favorite
This easy white bean turkey chili verde is one of those recipes I’ve come back to again and again for its speed, health profile, and forgiving nature. It works for busy weeknights, for meal prep containers, and for feeding a crowd with a minimal amount of fuss. I’ve tested the simmer times, swapped beans, and tried sandy-textured store salsas — and the version above is the one I reach for when I want steady, reliable results.
Don’t be afraid to tinker: more jalapeño for heat, a splash of broth if it’s tight, or a few extra beans if you want it heartier. It’s not finicky — it’s adaptable.
For another comforting dish, don’t forget to try our creamy white chicken chili that is sure to please the whole family.
FAQ
Can I use different types of beans in this chili?
Absolutely! While the recipe calls for white beans like Great Northern or cannellini, you can also try using black beans or pinto beans for a different flavor and texture.
How can I make this chili spicier?
If you prefer a spicier chili, you can add more jalapeños or even some cayenne pepper. Adjust the spice to your taste!
Can I make this chili in a slow cooker?
Yes, you can! Just brown the turkey and veggies in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What toppings do you recommend for serving?
Some great toppings include chopped cilantro, diced avocado, shredded cheese, and a dollop of sour cream. They add extra flavor and creaminess!
Is this chili suitable for meal prep?
Definitely! This chili keeps well in the fridge or can be frozen for later. It’s a perfect make-ahead meal for busy weeks.
This recipe is my go-to when I want something nourishing without fuss. Give it a try, taste as you go, and make it your own — that’s what cooking should be.
Easy White Bean Turkey Chili Verde
Ingredients
Method
- 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.
- 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. Add spices - coriander, cumin, oregano and salt - and cook, stirring, for 30 seconds.
- 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. Stir in beans and simmer gently for 20 minutes more.
- Serve chili in bowls and top with cilantro, onions, cheese, avocado, and/or sour cream. Or serve toppings on the side.