White Turkey Chili

Christina Musgrave | Tasting With Tina
by Christina Musgrave | Tasting With Tina
6 Servings
35 min

White Turkey Chili. It’s fresh, delicious, and easy. What could be better?


I had planned on making this for lunches throughout the week, but we ate the whole pot almost immediately. Whoops. It's easy to do that when a recipe comes out great the first time! And I've made it time and time again since then.


This easy recipe is perfect for meal prep for lunch or dinner. It's also a great freezer option to eat throughout the fall!


As the nights get colder, this white turkey chili is here to warm you up! Enjoy this recipe for an easy weeknight lunch or dinner, or meal prep to enjoy throughout the week.

White Turkey Chili
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients
  • 2 tbsp olive oil
  • 2 small white onions, chopped
  • 4 cloves garlic, chopped
  • 1 lb ground or shredded turkey
  • 2 jalapeños, chopped
  • Salt and pepper, to taste
  • 1/2 tsp oregano
  • 1 tsp chili powder
  • 2 cans cannellini beans, drained
  • 4 cups turkey, chicken or veggie stock/broth
  • 1 cup plain Greek yogurt
  • Cilantro, for serving
  • Sour cream, for serving
  • Sliced jalapeños, for serving
Instructions
Heat olive oil on medium heat in a large soup pot or Dutch oven.
Add onions and garlic. Sauté for 3-4 minutes.
Next, add turkey to the pot. Ground or shred the turkey well and cook until browned, about 5-6 minutes.
Add diced jalepenos, salt and pepper, oregano, and chili powder. Stir for 1 minute.
Add cannellini beans to the pot. Gently mash beans with a wooden spoon. This will help thicken everything up.
Add stock and reduce heat to low. Cover and let simmer for 20 minutes.
After 20 minutes, remove lid and add Greek yogurt. Sit everything together well and serve with cilantro, sour cream, and sliced jalapeños.
Christina Musgrave | Tasting With Tina
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