This savory white bean turkey chili feeds a crowd and goes great with a wedge of cornbread! Use white or dark meat chili and canned white beans for this recipe.
Course Main Course
Cuisine American
Keyword chili, hatch chile, super bowl, turkey chili
Combine the 1-pound tomatillos with 2 cups chicken stock in a blender or food processor. Pulse several times until pureed. Set aside.
FOR THE CHILI:
Heat one tablespoon of olive oil over medium-high heat in a large Dutch oven. Add 1 large onion, 2 stalks celery, 1 green bell pepper, 1 jalapeño pepper, 3 cloves garlic, and 1 teaspoon salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant.
Stir in 2 tablespoons ground cumin, 1 tablespoon chili powder, ½ teaspoon cayenne pepper, 2 teaspoons dried oregano. Cook, stirring for an additional minute.
Add 3 pounds ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. This should take 5-6 minutes or until the turkey is browned.
Pour the tomatillo mixture into the turkey mixture. Add one bay leaf, 1 cup of green chiles, and 30 ounces cannellini beans (2 15-oz cans). Stir to combine.
Bring mixture to a boil. Reduce heat to low and simmer for 30 - 45 minutes, uncovered, stirring occasionally.
Stir ½ cup cilantro into the white bean turkey chili. Adjust for seasoning, adding salt, pepper or more spice if desired.
Ladle chili into bowls and serve with optional accompaniments.
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Notes
You can order Hatch Chiles online if you don't have access to a local roaster, or you can substitute canned green chiles.For a milder (less hot) chili, roast some poblano peppers over a gas stove or grill until well charred. Place roasted peppers in a bowl covered with plastic wrap and allow to cool, then slough off the charred skins and discard the seeds. Use in place of hatch chiles.