White Chili with Ground Turkey

White Chili with Ground Turkey

Donna Nugent 0

"A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side."

Ingredients 45 m {{adjustedServings}} servings 396 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1366 mg
  • 55%

Based on a 2,000 calorie diet

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  1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
  2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
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Reviews 781

  1. 983 Ratings


I've made this chili recipe at least 5 times and it just gets better and better. I always add extra cayenne pepper and cinammon to give it additional flavor, and I add a small can of corn. Mixing both black and white beans is a good touch too. And don't forget to reduce the amount of chicken broth to your desired thickness!


I only used 1/2 of the cinnamon called for and am glad; I think using the full amount would have been too much, but with half of it, it created a really nice complex flavor with the cumin and the green chiles. Also, I drained and rinsed the beans, I always do this because it helps reduce some of the sodium in canned beans and it gets rid of that yucky starchy gooey liquid. Even without the bean liquid, I still only used 3 cups of stock and that was plenty. I did mash one can of beans with a fork instead of pureeing it, and I only added about 1/2 cup of cheese to the soup. I didn't think it was necessary to put 2 cups of cheese in it and add all that fat; I left the rest of the cheese out for us to add a little to each of our bowls. My husband ate three bowls of this the first night, so it is definitely a keeper, and I didn't think I would like white chili. what a great surprise!


Definitely the best recipe I've found for white chili. I substituted diced chicken pieces for the ground turkey; added more beans; & since i didn't have green chilies, substituted Pepper Jack cheese for the Monterey jack & added a little Chipotle Chili Pepper for some zing. It's the combination of seasonings that make this dish so awesome. If you're tempted to leave out the cinnamon...DON'T! Threw some corn starch in to thicken, simmered for about 30 min.& served with rice,sour cream, extra cheese & corn chips. Thanks Donna