Name: Easy White Bean Turkey Chili Verde
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil, divided; 2 pounds ground turkey (dark or white meat, or a combination); 1 large yellow onion, chopped (about 2 cups); 3-4 large garlic cloves, finely chopped (about 2 tablespoons); 1 yellow, red, or green bell pepper, seeded and coarsely chopped; 1 jalapeño pepper, seeded and finely chopped; 2 tablespoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt, plus more to taste; 1 bay leaf; 24 ounces of store-bought salsa verde; 1 (4-ounce) can diced green chiles (mild or hot); 2 cups low-sodium chicken broth; 2 (15-ounce) cans of white beans (Great Northern or cannellini), drained; Chopped cilantro, chopped red onions or sliced scallions, grated cheese (cheddar or Monterey Jack), sour cream or plain yogurt, sliced avocado, and lime wedges for serving

Description

A warm and comforting chili made with ground turkey, creamy white beans, and zesty salsa verde, perfect for chilly evenings.

Ingredients

2 tablespoons olive oil, divided
2 pounds ground turkey (dark or white meat, or a combination)
1 large yellow onion, chopped (about 2 cups)
3-4 large garlic cloves, finely chopped (about 2 tablespoons)
1 yellow, red, or green bell pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1 bay leaf
24 ounces of store-bought salsa verde
1 (4-ounce) can diced green chiles (mild or hot)
2 cups low-sodium chicken broth
2 (15-ounce) cans of white beans (Great Northern or cannellini), drained
Chopped cilantro, chopped red onions or sliced scallions, grated cheese (cheddar or Monterey Jack), sour cream or plain yogurt, sliced avocado, and lime wedges for serving

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Instructions

Heat 1 tablespoon of olive oil in a large heavy pot over medium-high heat.
Add the ground turkey and season with a pinch or two of kosher salt. Cook and break it up with a wooden spoon until no longer pink, about 5 minutes.
Transfer the turkey and any juices to a bowl and return the pot to heat.
In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño. Sauté until tender and starting to brown, approximately 4-5 minutes.
Add the spices—coriander, cumin, oregano, and salt—cooking for another 30 seconds while stirring.
Return the turkey to the pot, then add the bay leaf, salsa verde, canned green chiles, and chicken broth. Reduce the heat to a low simmer and cook uncovered for 45 minutes.
Stir in the drained white beans and continue to simmer gently for an additional 20 minutes.

Notes

Taste as you go to adjust seasoning. Control the heat level based on the jalapeño and green chiles used. This chili stores well, perfect for meal prepping.