Ingredients
Main 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
- ½ teaspoon kosher salt, plus more to taste
- 1 bay leaf
- 24 ounces store-bought salsa verde
- 1 (4-ounce) can diced green chiles (mild or hot, depending on taste)
- 2 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained
Optional Toppings
- Chopped cilantro
- Chopped red onions or sliced scallions
- Grated cheese (cheddar or Monterey Jack)
- Sour cream or plain yogurt
- Sliced avocado
- Lime wedges
Instructions
- Brown the Turkey: Heat 1 tablespoon of olive oil in a large heavy pot over medium-high heat. Add ground turkey, season with a pinch or two of salt, and cook while stirring and breaking up lumps with a wooden spoon, until the turkey loses its pink color, about 5 minutes. Transfer cooked turkey and any juices to a bowl and set aside. Return pot to heat.
- Sauté Vegetables and Spices: Add the remaining 1 tablespoon of olive oil to the pot over medium heat. Add chopped onion, garlic, bell pepper, and jalapeño. Stir frequently as you cook until the vegetables are tender and beginning to brown, about 4-5 minutes. Stir in ground coriander, cumin, dried oregano, and ½ teaspoon kosher salt; cook while stirring for 30 seconds to release the spices’ aromas.
- Simmer the Chili: Return the cooked turkey back to the pot. Add the bay leaf, salsa verde, canned diced green chiles, and chicken broth. Reduce heat to low and let the chili simmer gently, uncovered, for 45 minutes to blend flavors.
- Add Beans and Continue Cooking: Stir in the drained white beans and allow the chili to simmer gently for an additional 20 minutes, ensuring the beans heat through and flavors meld.
- Serve with Toppings: Ladle the chili into bowls and garnish with preferred toppings such as chopped cilantro, sliced red onions or scallions, grated cheese, sour cream or plain yogurt, sliced avocado, and lime wedges. Alternatively, serve the toppings on the side to allow customization.
Notes
- Use store-bought salsa verde to save time and add authentic flavor.
- Adjust the heat level by choosing mild or hot diced green chiles and by including or omitting the jalapeño seeds.
- Ground turkey can be substituted with ground chicken or lean ground beef if preferred.
- This chili can be made ahead and reheated; flavors improve after resting overnight.
- For a thicker chili, simmer uncovered longer or mash some beans before adding to the pot.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
