Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 cup milk
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Pour in chicken broth and bring to a simmer. Add rinsed and drained cannellini beans. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld.
- In a small bowl, whisk together milk and sour cream (or Greek yogurt) until smooth.
- Gradually stir the milk mixture into the chili. Heat through gently, but do not boil, as this can cause the sour cream to curdle.
- Season with salt and black pepper to taste.
- Ladle the creamy white turkey chili into bowls. Garnish with fresh cilantro before serving.
Notes
- For a thicker chili, you can mash some of the cannellini beans against the side of the pot.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili also freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg