Green & White Turkey Chili

Name: Green and White Turkey Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 1 cup celery (diced); 4 medium Anaheim peppers (seeded and chopped); 1 clove garlic (minced); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 pound ground turkey; 15.5 ounces white beans (drained and rinsed); 4 cups chicken stock; 1 tablespoon dried oregano; 15.5 ounces hominy (drained and rinsed); 1/2 cup cilantro (chopped)

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Try our Green and White Turkey Chili! Ready in just 30 minutes, this flavorful dish is packed with lean turkey, fresh veggies, and a perfect blend of spices. Ideal for meal prep and busy weeknights.

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

A bowl of soup containing ground meat, white beans, and green garnishes. Topped with a dollop of sour cream and fresh cilantro. Lime wedge and a bowl of sour cream on the side.

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Aaaah, this turkey chili recipe is an all-time favorite comfort food in my house. I keep quarts of it in my freezer for a quick meal when we need one, but really – it’s so quick to make, I could pull this together on a weeknight easily.

The smell of chili in the house is familiar and comforting for all of us. Stand over the stove when you add the spices/seasonings and take a deep breath! If you have a cold, this will clear it right up! Haha.

While I like traditional beef chili, and of course vegetarian chili – this is a refreshing change. The fresh cilantro and lime make it a delight for your senses, and the healthy addition of plain yogurt brings a delicious creaminess to it. If you want to continue the green theme, use some sliced or diced avocado on top too!

I like to make this on a weekend, and then eat it mid-week – reason being? The flavors intensify and really blend after a few days in the fridge

What kind of peppers to use in chili?

Anaheim peppers aren’t fiery hot, but have a mild, sweet flavor. If you can’t find Anaheim, go for Poblano peppers (but go for less – as Poblanos are slightly hotter). In a pinch, you could use a couple of cans of canned green chilies, and add them with the stock instead of with the onion/celery.

Other names for Anaheim Peppers are: California Green Chile, Long Green Pepper, and Chile Verde

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Why you’ll love this recipe:

It’s done in 30 minutes.
It is even BETTER as leftovers.
It’s low fat, and can use whatever you have – ground chicken, leftover turkey meat, ground beef even, if you like!
Super easy to freeze and reheat. Meal prep!

Frequently Asked Questions

Is chili gluten free?

This recipe is gluten-free (provided your spices are certified gluten-free), as well – so this is a great one to serve EVERYONE (except vegetarians, really…)

How much chili does this make?

This recipe makes about 2.5 quarts – enough for 4 people, plus a little extra. I do leave out the yogurt if freezing, and just add it when I’m reheating the chicken chili.!

What is hominy?

It’s rehydrated dried corn, and it’s delicious! Find it with the canned vegetables (near the corn).

What to serve with White Turkey Chili

I like to serve my chili, regardless of color, with my skillet cornbread. I have been known to serve it with tortilla chips or crackers, too.

If you want to do something different, try serving the chili over baked potatoes, or with a quesadilla on the side.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Two bowls of green chili stew garnished with sour cream and cilantro sit on a striped cloth. Lime wedges and fresh cilantro are placed nearby.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

These are reasonably basic ingredients – I tend to keep cans of hominy and white beans as a general item in my pantry, I ALWAYS have onions, celery, garlic, cilantro and chicken stock – so it’s really just the Anaheim peppers that I need to run out for.

Onion. A plain yellow or white onion, diced finely.
Celery. Diced finely. Totally left this out of the ingredients shot! Adds a fresh, crisp texture. Can be substituted with bell peppers if preferred.
Peppers. I use Anaheim peppers. You can use poblano peppers or green bell peppers for a milder taste. You can add some jalapeños if you want to adjust the heat higher!
Garlic. Fresh garlic is best, but garlic powder can be used in a pinch.
Cumin, oregano, coriander. All dried spices.
Turkey. I use lean ground turkey breast, but you can use ground chicken, beef or pork. Or even fully cooked turkey or chicken. Cut up chicken breast works well too!
White beans. Any white bean. Adds creaminess and fiber. Great northern beans or cannellini beans are my favorite.
Chicken stock. Make your own chicken stock or use chicken broth. You can used canned or cartons of stock.
Hominy. Found with the canned vegetables (with the corn). It’s rehydrated dried corn, and it’s delicious!! Frozen or canned corn can be used if hominy is unavailable.
To serve. Salt and pepper. Yogurt or sour cream, extra chopped fresh cilantro and lime.

Ingredients for a recipe arranged on a surface, including hominy, oil, cilantro, cumin, oregano, coriander, white beans, onion, ground turkey, garlic, stock, salt and pepper, and peppers.

How to make this recipe

Scroll for Recipe

This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Dice the onion, celery, and Anaheim peppers. Mince the garlic.

Cook the vegetables

Heat oil in a large pot or Dutch oven over medium-high heat. Add the onion, celery, and peppers and sauté until the vegetables begin to soften.

A saucepan containing chopped green bell peppers, celery, and onion being sautéed, with a wooden spoon stirring the vegetables as they begin to soften.

Add the spices

Add the cumin, coriander, and oregano. Cook for about 30 seconds. Add the garlic and cook for 1 minute longer.

A pot containing chopped green vegetables and spices, including cumin, coriander, and oregano, is being cooked on a stovetop. A wooden spoon is used to stir the mixture.

Cook the turkey

Add the turkey and cook until no longer pink.

Ground turkey mixed with chopped green bell peppers and onions being cooked in a large pot with a wooden spoon. Caption on the image says, “Add the turkey, and cook until no longer pink.”.

Add the beans and stock, reduce heat

Add the beans and chicken stock. Simmer and cook partially covered over low heat stirring occasionally, for 25 minutes.

A pot containing beans, meat, and vegetables on a stove, with a hand pouring broth from a measuring cup.

A pot on a stove containing a mixture of ground meat, white beans, chopped green vegetables, and liquid, being stirred with a wooden spoon. Text above reads "Cook 25 minutes.

Finish the chili

Add the hominy and cilantro and allow to cook for 5-10 minutes longer.

A pot of soup cooking on the stove with hominy, ground meat, and chopped cilantro added. A wooden spoon rests in the pot. Text on the image reads: "Add the hominy and cilantro and allow to cook for 5-10 minutes longer.

Serve

Serve chili in bowls with a swirl of sour cream or yogurt and some cilantro. Garnish with a lime wedge. Devour.

Two bowls of turkey chili garnished with sour cream and cilantro. Fresh cilantro, lime wedges, and an additional bowl of sour cream are on the side. Bowls are placed on a wooden surface.

Kylee’s Notes

For a spicier chili, add more Anaheim peppers or a fresh jalapeño. You can also use some cayenne or red pepper flakes.

You can substitute ground chicken or lean ground beef instead of ground turkey if you prefer the taste. I also use boneless skinless chicken breast, cut into very small diced pieces.

What to do with leftovers

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Freezing instructions

To freeze, let the chili cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator the night before you need it. Reheat in the microwave or in a pot.

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Update: This recipe was originally posted in 2009 updated in 2017, then updated and republished in July 2024. The recipe remains the same, updates were done to improve reader experience.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 4 votes (1 rating without comment)

5 Comments

Liz says:

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I am from Texas so for me this was really bland…I decided to add some salsa verde and more spices. I hope after some simmering it has more flavor. 🙂

Shannon says:

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This turkey chili is amazing! I made it for my birthday party and my family went nuts. My husband who doesn’t love soup/chili loved this recipe and actually told me he was wrong! The flavors are incredible and perfectly balanced. It is hearty and filling but worked well with our other appetizers (chips, salsa, guacamole). I made mine with with chicken breast instead of ground turkey. Super easy to make and doesn’t take long. I was able to sit and relax for my party with this white chili ready to go!

Danielle says:

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This is perfect for one of my healthy weekday/weeknight meals! I love it. Green chilies are so great to cook with. Personally, I like to use poblano peppers, but anaheims are good too 🙂 I think I’m going to add this to my weekly rotation.

Kate says:

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Chili is one of my favorite fall foods!

Rosabela says:

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Just in time for fall! Nothing more comforting than a delicious cup of soup. This sounds so good…..