White Turkey Chili

This White Turkey Chili combines cannellini beans, ground turkey, sweet corn, poblano peppers, onions, garlic, and a perfect blend of spices into a wholesome, heartwarming chili. Enjoy this with corn muffins or sweet potato cornbread.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Poblano peppers: Choose firm, dark green peppers without blemishes or signs of decay.
• Ground turkey: I do not use only the turkey breast meat, as I find it too lean and low in flavor. Use a blend of both the dark meat and white meat.
• Marjoram: It is sweeter, less earthy, and less pungent than oregano. If needed, you can substitute oregano in equal parts.
• Ground cayenne pepper: This small amount will not add heat, but it will add flavor.
• Chicken broth: Preferably use low-sodium.
• Beans: Use cannellini or Great Northern beans.
• Corn: Use frozen, fresh, or canned.
• Sour cream: Use full-fat sour cream for the the best incorporation without separating or curdling.
• Cheese: Pepper jack, Monterey Jack, or cheddar are good choices.

How To Make White Turkey Chili

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Roast the poblano peppers. Place them in a covered bowl for a few minutes. Then, peel, remove the stems and seeds, and dice.
2. Brown the ground turkey. About halfway through the browning process, add the onion and cook until soft. Reduce the heat to low and add the garlic, chili powder, ground cumin, marjoram, and cayenne pepper. Cook for a minute while stirring.
3. Add the chicken broth, beans, corn, and roasted peppers. Simmer for 30-40 minutes over low heat.
4. Remove the pot from the heat. Temper the sour cream. Stir in the sour cream.
5. Garnish with chopped fresh cilantro and shredded pepper jack cheese.

Kitchen Cooking Tips

• If you’re in a hurry, skip the fresh poblano peppers and add two (7-ounce) cans of diced green chiles.
• If all you have available is turkey breast, add fat, such as olive oil, butter, a little ground chuck, or pork sausage.
• Always temper room-temperature sour cream for soup. Add several spoonfuls of the hot broth, one at a time, stirring after each one until the sour cream is warm. Then slowly stir the tempered sour cream into the soup.
• Turn up the heat with a little more cayenne pepper or minced jalapeño.

Perfect Pairings

I love to serve this delicious chili with corn fritters, jalapeño skillet cornbread, or butter swim biscuits. Or serve with a simple garden salad, spring mix salad, or arugula salad.

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