White Bean Turkey Green Chili

I never thought I’d be the person making green chili with turkey instead of pork, but here we are. For years, I stuck to the traditional route because that’s what I grew up eating. Then one Tuesday night, I realized I had ground turkey in the fridge and no time to run to the store.

Turns out, turkey works great in green chili. It’s lighter than pork, cooks faster, and honestly? My kids liked it better. The hominy and white beans give it that hearty texture you want, while the jalapeños bring just enough kick without making anyone reach for milk. Now it’s in our regular dinner rotation, especially on those nights when I need something that feels like comfort food but comes together in under an hour.

What Kind of Ground Turkey Should I Use?

For this green chili, you’ll want to pick up ground turkey that has a bit of fat content to keep things moist and flavorful. I’d go with 93/7 or 85/15 lean-to-fat ratio rather than the super lean 99% fat-free stuff, which can end up dry and bland in a slow-cooked dish like this. Dark meat ground turkey is another great option if you can find it – it has more flavor than the all-white meat versions and holds up really well in chili. If you’re at the store and only see one option, don’t stress about it too much – any ground turkey will work, just be mindful not to overcook it if you’re using the leanest variety.

Options for Substitutions

This green chili is pretty forgiving when it comes to swapping ingredients:

• Ground turkey: Ground chicken works great here, or you can use ground pork for a richer flavor. Lean ground beef is another option, though it’ll give you a different taste profile than the original.
• Jalapeno peppers: If you want less heat, remove the seeds before blending or use poblano peppers instead. For more kick, try serrano peppers. You can also use 1 small can of diced green chiles (about 4 ounces) if fresh peppers aren’t available.
• Hominy: Can’t find hominy? White or yellow corn (canned or frozen) makes a decent substitute. The texture will be different, but it’ll still taste good.
• Cannellini beans: Great northern beans or navy beans work just as well. Pinto beans will change the color slightly but taste fine too.
• Chicken broth: Vegetable broth works if you want to keep things lighter, or use turkey broth if you have it on hand.
• Toppings: No pepitas? Try crushed tortilla chips or toasted almonds. For the cheese, shredded monterey jack, cotija, or even feta can stand in for queso fresco.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey green chili is not browning the ground turkey properly – if you stir it constantly or overcrowd the pan, it will steam instead of developing that rich, caramelized flavor you want.

Another common error is skipping the step of blending the onion, jalapeños, and garlic with some of the chicken broth, which creates a smooth base that distributes flavor throughout the chili rather than leaving you with chunky, unevenly seasoned bites.

Since ground turkey is leaner than beef or pork, it can dry out quickly, so make sure you’re cooking it just until it loses its pink color and avoid letting the chili simmer uncovered for too long without adding extra broth.

Finally, taste and adjust your seasoning at the end – the salt level can vary depending on your broth and canned ingredients, so you might need a bit more salt or cumin to bring all the flavors together.

What to Serve With Turkey Green Chili?

This turkey green chili is hearty enough to eat on its own, but I love serving it with warm corn tortillas or tortilla chips on the side for scooping. A dollop of sour cream and some shredded cheese on top make it even better, along with fresh cilantro and a squeeze of lime juice. If you want to make it more filling, serve it over white rice or with a side of cornbread that can soak up all the flavorful broth. For a lighter option, a simple cabbage slaw with lime dressing adds a nice crunch that balances out the richness of the chili.

Storage Instructions

Store: This chili actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or easy weeknight dinners.

Freeze: Turkey green chili freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it, but add a splash of chicken broth if it seems too thick. Save the toppings like pepitas and cheese to add fresh right before serving for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 85-95 g
• Fat: 38-45 g
• Carbohydrates: 110-125 g

Ingredients

For the green chili base:

• 1/2 cup chicken broth
• 1/2 tsp ground cumin (freshly ground preferred)
• 3 garlic cloves (freshly minced)
• 2 jalapeno peppers (seeded and minced for less heat, or leave seeds for spicier chili)
• 1 medium onion (diced into 1/2-inch pieces)

For the turkey:

• 1/4 tsp salt
• 1 tbsp olive oil (or neutral oil like canola)
• 1 lb ground turkey (I use Butterball for consistent quality)

For the chili:

• 1 cup chicken broth
• 15 oz hominy (drained and rinsed)
• 15 oz cannellini beans (drained and rinsed for best texture)
• 1 tbsp olive oil

For Toppings (optional):

• queso fresco (adds tangy richness)
• ricotta salata
• pepitas (optional but recommended for a nice crunch and nutty flavor)

Step 1: Prepare the Aromatic Base

• 1 medium onion
• 3 garlic cloves
• 2 jalapeno peppers
• 15 oz hominy
• 15 oz cannellini beans
• 1/2 cup chicken broth
• 1 cup chicken broth

Dice the onion into 1/2-inch pieces and mince the garlic cloves.

Seed the jalapeno peppers if you prefer less heat, or leave the seeds in for a spicier chili.

Mince them finely.

Rinse and drain the hominy and cannellini beans thoroughly—this removes excess starch and gives you a cleaner texture in the finished chili.

Measure out both broths and have them ready.

Having everything prepped before you start cooking ensures smooth, uninterrupted cooking flow.

Step 2: Brown the Ground Turkey

• 1 tbsp olive oil
• 1 lb ground turkey
• 1/4 tsp salt

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Once the oil is shimmering, add the ground turkey and sprinkle with 1/4 teaspoon of salt.

Break up the turkey with a wooden spoon as it cooks, stirring occasionally, until it’s completely browned and no longer pink, about 4-5 minutes.

The browning develops flavor through the Maillard reaction, which creates the savory foundation of your chili.

Transfer the cooked turkey to a bowl and set aside.

Step 3: Build the Green Chili Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 jalapeno peppers, minced
• 1/2 cup chicken broth
• 1/2 tsp ground cumin

Add the remaining 1 tablespoon of olive oil to the same pot.

Add the diced onion and cook for 2-3 minutes until it begins to soften and become translucent.

Stir in the minced garlic and jalapenos, cooking for another minute until fragrant.

Pour in the 1/2 cup of chicken broth and add the 1/2 teaspoon of ground cumin.

Simmer this mixture for 5-10 minutes, stirring occasionally, until it thickens and the color deepens to a rich dark green.

I like to let this cook a bit longer rather than shorter—the extended cooking time allows the flavors to concentrate and meld together beautifully.

Step 4: Combine and Simmer the Chili

• cooked ground turkey from Step 2
• green chili base from Step 3
• 15 oz hominy, drained and rinsed
• 15 oz cannellini beans, drained and rinsed
• 1 cup chicken broth

Return the cooked turkey from Step 2 to the pot, stirring it into the green base from Step 3.

Add the drained hominy and cannellini beans, then pour in the remaining 1 cup of chicken broth.

Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until the chili thickens and the flavors meld together.

Taste and adjust seasoning with additional salt if needed.

The simmer time allows the beans and hominy to absorb the savory broth and ensures everything is heated through evenly.

Step 5: Serve with Traditional Toppings

• queso fresco
• ricotta salata
• pepitas

Ladle the hot chili into bowls and garnish generously with your choice of toppings.

Crumble queso fresco and ricotta salata over the top for a tangy, salty richness that complements the green chili perfectly.

Scatter pepitas over each bowl for a satisfying crunch and nutty flavor—they’re optional, but I always include them because they add textural contrast and elevate the dish.

Serve immediately while the chili is hot.

White Bean Turkey Green Chili

Delicious White Bean Turkey Green Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1225 kcal

Ingredients

  

For the green chili base:

• 1/2 cup chicken broth
• 1/2 tsp ground cumin (freshly ground preferred)
• 3 garlic cloves (freshly minced)
• 2 jalapeno peppers (seeded and minced for less heat, or leave seeds for spicier chili)
• 1 medium onion (diced into 1/2-inch pieces)

For the turkey:

• 1/4 tsp salt
• 1 tbsp olive oil (or neutral oil like canola)
• 1 lb ground turkey (I use Butterball for consistent quality)

For the chili:

• 1 cup chicken broth
• 15 oz hominy (drained and rinsed)
• 15 oz cannellini beans (drained and rinsed for best texture)
• 1 tbsp olive oil

For Toppings (optional):

• queso fresco (adds tangy richness)
• ricotta salata
• pepitas (optional but recommended for a nice crunch and nutty flavor)

Instructions

 

• Dice the onion into 1/2-inch pieces and mince the garlic cloves. Seed the jalapeno peppers if you prefer less heat, or leave the seeds in for a spicier chili. Mince them finely. Rinse and drain the hominy and cannellini beans thoroughly—this removes excess starch and gives you a cleaner texture in the finished chili. Measure out both broths and have them ready. Having everything prepped before you start cooking ensures smooth, uninterrupted cooking flow.
• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground turkey and sprinkle with 1/4 teaspoon of salt. Break up the turkey with a wooden spoon as it cooks, stirring occasionally, until it's completely browned and no longer pink, about 4-5 minutes. The browning develops flavor through the Maillard reaction, which creates the savory foundation of your chili. Transfer the cooked turkey to a bowl and set aside.
• Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 2-3 minutes until it begins to soften and become translucent. Stir in the minced garlic and jalapenos, cooking for another minute until fragrant. Pour in the 1/2 cup of chicken broth and add the 1/2 teaspoon of ground cumin. Simmer this mixture for 5-10 minutes, stirring occasionally, until it thickens and the color deepens to a rich dark green. I like to let this cook a bit longer rather than shorter—the extended cooking time allows the flavors to concentrate and meld together beautifully.
• Return the cooked turkey from Step 2 to the pot, stirring it into the green base from Step 3. Add the drained hominy and cannellini beans, then pour in the remaining 1 cup of chicken broth. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until the chili thickens and the flavors meld together. Taste and adjust seasoning with additional salt if needed. The simmer time allows the beans and hominy to absorb the savory broth and ensures everything is heated through evenly.
• Ladle the hot chili into bowls and garnish generously with your choice of toppings. Crumble queso fresco and ricotta salata over the top for a tangy, salty richness that complements the green chili perfectly. Scatter pepitas over each bowl for a satisfying crunch and nutty flavor—they're optional, but I always include them because they add textural contrast and elevate the dish. Serve immediately while the chili is hot.