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, heart-warming chili.

Course chili, main meal turkey

Cuisine American

Keyword how do you make white turkey chili, how to make white chili with ground turkey, how to make white turkey chili, turkey and white bean chili, turkey white bean chili, white bean turkey chili, white turkey chili recipe

Prep Time 35

Cook Time 30

Total Time 1 5

Servings bowls

Calories 306kcal

Author Beth Pierce

Ingredients

4 poblano peppers
1½ tablespoons olive oil
1 lb ground turkey
1 medium sweet onion chopped
3 cloves garlic minced
1 tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon marjoram
¼-⅛ teaspoon ground cayenne pepper
2-3 cups low-sodium chicken broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 ½ cups frozen whole kernel corn
½ cup sour cream warmed to room temperature and tempered
kosher salt to taste
freshly ground black pepper to taste
¼ cup chopped fresh cilantro
Shredded pepper jack cheese optional

Instructions

Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil.
Place the poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Using tongs, carefully flip them and roast for another 8-10 minutes.
Place them in a covered bowl. Steam for 20 minutes. Peel, remove the stems and seeds, and dice. Cut the stems off, peel the peppers, and discard the skins and excess seeds. Dice the peppers and set them aside for a few minutes.
Meanwhile, brown the ground turkey in a large skillet with the olive oil. 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 1 minute while stirring.
Add the chicken broth, beans, corn, and diced roasted peppers. Simmer over low heat for 30-40 minutes.
Remove the pot from the heat. Add several spoonfuls of the hot broth to the sour cream, one at a time, stirring after each one until the it is warm. Slowly stir the tempered sour cream into the soup.
Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh cilantro and, if desired, a little shredded pepper jack cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave at reduced power or on the stovetop over low heat.

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