Chili Blanco (White Bean & Turkey) with Jalapeño

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Chili Blanco (White Bean & Turkey) with Jalapeño

Introduction

Looking for a lighter, brighter twist on traditional chili? This Chili Blanco (White Bean & Turkey) with Jalapeño delivers all the cozy comfort of classic chili while keeping things fresh, lean, and flavorful. Made with tender ground turkey, creamy white beans, green chiles, and zesty jalapeños, it’s a one-pot meal that’s as nourishing as it is satisfying.

Unlike beef-based chili, this version trades deep red sauces for a delicate yet rich broth infused with cumin, garlic, and a hint of lime. The result? A creamy, subtly spicy, and protein-packed bowl that feels hearty without being heavy. Perfect for busy weeknights, cozy weekends, or healthy meal prep, this chili is comfort food that doesn’t compromise on freshness or flavor.

Whether you’re feeding the family or serving a crowd, Chili Blanco is the kind of dish that disappears fast — especially with toppings like shredded cheese, cilantro, and a squeeze of lime.

Background

White chili, or chili blanco, emerged as a flavorful Southwestern twist on the traditional red chili. Instead of tomatoes and beef, it uses poultry, white beans, and mild green chiles to create a creamy, subtly spicy stew. Its roots lie in the Tex-Mex tradition, where cooks began experimenting with lighter ingredients and milder heat levels to make a more versatile and approachable version of chili.

Over time, it’s become a staple at family gatherings and potlucks across the United States, loved for its comforting texture and gentle spice. The combination of turkey, white beans, and jalapeños captures the essence of warmth, nutrition, and balance — everything you want in a cozy bowl of chili.

Why You’ll Love This Recipe

  • Light yet hearty: Lean turkey and white beans keep it filling without being heavy.
  • One-pot simplicity: Minimal cleanup and easy preparation.
  • Flavor-packed: Jalapeños, cumin, and garlic create a rich Southwestern taste.
  • Creamy comfort: Greek yogurt or a touch of cream makes it luxuriously smooth.
  • Meal-prep friendly: Tastes even better after a night in the fridge.

Ingredients & Equipment

Ingredients:

  • 1 tablespoon olive oil
  • 1½ pounds (680 g) ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, finely chopped (remove seeds for less heat)
  • 1 can (4 oz / 113 g) diced green chiles
  • 2 cans (15 oz / 425 g each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ cup (120 ml) heavy cream or Greek yogurt
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, chopped cilantro, diced avocado, tortilla strips, or lime wedges

Equipment:

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board and knife
  • Measuring cups and spoons

Step-by-Step Instructions

1. Sauté the Aromatics (5 minutes)

Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for about 3 minutes, until softened. Stir in the minced garlic and chopped jalapeños, cooking for another minute until fragrant.

2. Brown the Ground Turkey (6–8 minutes)

Add the ground turkey to the pot and cook, breaking it apart with a spoon, until no longer pink. Season lightly with salt and pepper. The turkey will absorb the flavors of the aromatics, building a flavorful base for the chili.

3. Add the Spices and Green Chiles (2 minutes)

Stir in cumin, oregano, smoked paprika, and coriander. Add the diced green chiles and mix well, allowing the spices to toast slightly in the oil for a deeper flavor.

4. Simmer with Broth and Beans (25–30 minutes)

Pour in the chicken broth and add the white beans. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens slightly and the flavors meld beautifully.

5. Add Creaminess and Brightness (5 minutes)

Stir in the cream or Greek yogurt and lime juice. Cook for another 3–5 minutes over low heat, just until heated through. Taste and adjust seasoning — add salt, pepper, or an extra squeeze of lime if needed.

6. Serve and Garnish

Ladle the chili into bowls and garnish with your favorite toppings. Shredded Monterey Jack cheese, chopped cilantro, and diced avocado add texture and freshness, while tortilla strips give a satisfying crunch.

Expert Tips & Troubleshooting

  • Too thin? Mash a few beans in the pot with a spoon or simmer longer uncovered to thicken.
  • Too spicy? Use fewer jalapeños or stir in extra cream to mellow the heat.
  • Too mild? Add a dash of cayenne or hot sauce for a fiery boost.
  • Creamy shortcut: Stir in a spoonful of cream cheese for a velvety texture.
  • Flavor depth: A touch of roasted corn or a sprinkle of smoked salt can enhance the earthy notes.

Variations & Customizations

  • Vegetarian White Chili: Replace turkey with diced zucchini, mushrooms, or plant-based crumbles, and use vegetable broth.
  • Green Turkey Chili Verde: Swap green chiles for tomatillo salsa for a tangier, brighter flavor.
  • Extra Protein: Add a cup of cooked quinoa or shredded chicken.
  • Spicy Jalapeño Boost: Add roasted jalapeños or serrano peppers for extra kick.
  • Cheesy Chili Blanco: Stir in ½ cup of shredded cheese before serving for a creamier consistency.

Serving & Presentation Ideas

Serve this Chili Blanco in wide, shallow bowls topped with fresh herbs and a drizzle of lime juice. Pair it with warm flour tortillas, cornbread, or tortilla chips for dipping. For a festive presentation, set up a chili bar with toppings like avocado, shredded cheese, jalapeños, and Greek yogurt — letting guests customize their bowls.

This chili also makes an excellent topping for baked potatoes or a filling for burritos and enchiladas. It’s as versatile as it is flavorful, easily adapting to casual meals or cozy family dinners.

Storage & Make-Ahead Tips

  • Refrigerate: Store in airtight containers for up to 4 days. The flavors deepen over time.
  • Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens too much.

FAQ

Can I use leftover turkey or chicken instead of ground turkey?
Absolutely. Shred cooked turkey or chicken and stir it in during the last 10 minutes of simmering.

Can I make it dairy-free?
Yes — simply omit the cream or yogurt and stir in a splash of coconut milk for a silky finish.

Can I use other beans?
You can substitute white beans with navy beans or chickpeas for a slightly different texture and flavor.

Conclusion

This Chili Blanco (White Bean & Turkey) with Jalapeño is a refreshing take on traditional chili — creamy, comforting, and full of character. The tender turkey, mild heat from the jalapeños, and velvety white beans come together in perfect harmony for a wholesome meal that feels indulgent yet light. Whether you enjoy it as a weeknight dinner or a weekend gathering dish, it’s sure to bring warmth, flavor, and comfort to your table with every spoonful.

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