This bright and comforting White Bean Turkey Chili Verde has become my favorite way to bring a little green heat to chilly weeknights. I discovered this combination one winter when I wanted something lighter than a traditional beef chili but still comforting enough to fill bowls and warm hands. The green sauce gives a fresh tang while the white beans add a creamy mouthfeel that contrasts with the tender crumbled turkey. It is approachable, forgiving, and endlessly adaptable for family dinners or meal prep. I love how the salsa verde keeps this one simple but deeply flavorful. The aroma of toasted cumin and sizzling onion always makes the house feel cozy and invites everyone to the table. I first made this recipe with a bag of pantry beans and a jar of salsa verde that I grabbed on sale. It became a repeat because the flavors balance so well. The turkey keeps the dish lean and quick to brown while the beans make it hearty. Texturally you get little pockets of creamy beans and soft shred like pieces of turkey. A squeeze of lime or a slice of avocado at the end brightens each spoonful. For busy nights I keep a jar of good quality green salsa on hand so this can be ready in under 90 minutes from start to finish and in many cases sooner when I brown the turkey while the vegetables are prepping.

Ingredients

• Olive oil: 2 tablespoons, divided. Use extra virgin olive oil for flavor and heat one tablespoon for browning then a second for the vegetables to build a mild fruity base.
• Ground turkey: 2 pounds. Dark meat or a mix gives more richness but lean white meat also works. I usually choose 85 to 93 percent lean depending on how rich I want the chili.
• Yellow onion: 1 large, chopped approximately 2 cups. Onion adds sweetness and depth when browned gently; choose a firm onion with dry skin.
• Garlic: 3 to 4 large cloves finely chopped. Fresh garlic provides a bright savory backbone that works beautifully with the green salsa.
• Bell pepper: 1 medium yellow red or green, seeded and coarsely chopped. Adds sweetness and texture contrast to the soft beans and turkey.
• Jalapeño: 1 pepper, seeded and finely chopped to control heat. Keep seeds for more spice or remove them for milder bowls.
• Spices: 2 tablespoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon dried oregano. Toasted briefly in the pan these spices release essential oils and become fragrant.
• Salt and bay leaf: 1 half teaspoon kosher salt plus more to taste, and 1 bay leaf for subtle aromatic depth.
• Salsa verde: 24 ounces store bought. Choose a brand you enjoy as it carries much of the flavor; tomatillo based salsa verde works best.
• Green chiles: 1 4 ounce can diced green chiles mild or hot depending on your preference.
• Chicken broth: 2 cups low sodium chicken broth to control salt and support the sauce without overpowering the green flavors.
• White beans: Two 15 ounce cans Great Northern or cannellini beans drained. They provide creaminess and body while keeping the chili satisfying.
• Optional toppings: Cilantro, chopped red onion or scallions, grated cheddar or Monterey Jack cheese, sour cream or plain yogurt, sliced avocado, and lime wedges.

Instructions

Brown the turkey: Heat one tablespoon of oil in a large heavy pot over medium high heat. Add two pounds of ground turkey and season with a pinch or two of salt. Use a heavy wooden spoon to break the meat into small pieces and cook until it loses its pink color and begins to brown, about five minutes. Transfer turkey and any rendered juices to a bowl and return the pot to heat to avoid crowding. Sauté aromatics: Add the remaining one tablespoon of oil to the pot and reduce heat to medium. Add one large chopped yellow onion, three to four chopped garlic cloves, one coarsely chopped bell pepper and one seeded finely chopped jalapeño. Sauté stirring often until tender and starting to brown about four to five minutes. Browning develops sweet savory notes that balance the tomatillo tang. Bloom the spices: Stir in two tablespoons ground cumin, one teaspoon ground coriander, one teaspoon dried oregano and one half teaspoon kosher salt. Cook stirring for about thirty seconds until the spices become fragrant. This brief toasting unlocks essential oils and deepens the spice profile without bitterness. Combine liquids and simmer: Return the browned turkey to the pot and add one bay leaf, twenty four ounces salsa verde, one four ounce can diced green chiles, and two cups low sodium chicken broth. Bring to a low simmer then reduce heat and simmer gently uncovered for forty five minutes. Simmering allows flavors to meld and the salsa verde to concentrate without losing brightness. Finish with beans: After the forty five minute simmer stir in two fifteen ounce cans drained white beans. Simmer gently for twenty minutes more to warm the beans through and let them absorb some of the sauce. Taste and adjust salt and heat. Remove the bay leaf before serving. Serve and garnish: Ladle into bowls and offer chopped cilantro, red onion or scallions, grated cheese, sour cream plain yogurt, sliced avocado and lime wedges. Allow guests to customize each bowl for texture and brightness.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to four days. For longer storage portion into freezer safe containers leaving an inch of headspace and freeze for up to three months. Reheat gently on the stovetop over low heat to preserve bean texture adding a splash of broth if the sauce is thick. Microwaving is fine for single portions when covered and stirred halfway through heating. Quality indicators include bright green sauce color and absence of off smells.

Ingredient Substitutions

If you do not have ground turkey substitute ground chicken or lean ground pork for a slightly richer result. Swap cannellini beans for navy beans or chickpeas for a different texture about one to one. Use vegetable broth to make the pot vegetarian friendly paired with plant based crumbles or firm tofu crumbles to replace meat. For lower sodium use no salt added salsa verde and a sodium free broth and then finish with salt to taste.

Serving Suggestions

Serve bowls with warm corn tortillas for dipping or over steamed rice for a heartier meal. Top with chopped cilantro, diced red onion, shredded cheddar or Monterey Jack cheese, a dollop of sour cream or plain yogurt and slices of avocado. A squeeze of fresh lime brightens each bowl. For a crunch consider baked tortilla strips or crushed tortilla chips and a side salad with lime vinaigrette balances the warmth and richness.

Cultural Background

Chili verde has its roots in Mexican cooking centered on tomatillo based green sauces that are tangy and bright. This version combines American pantry ingredients and lean ground turkey for a cross cultural weeknight dish. The use of spices such as cumin and oregano aligns with southwestern flavors while the canned green chiles and salsa verde bring a direct nod to Mexican sauces. Over time many regions have adapted the concept to include pork, chicken, or beans as regional availability and tastes dictate.

Seasonal Adaptations

In summer use fresh roasted tomatillos and jalapeños blended with cilantro to replace jarred salsa verde and you will gain brighter fresh tomato like notes. In winter rely on high quality jarred salsa verde and consider adding a pinch of smoked paprika for smoky depth. For autumn serve with roasted winter squash or pumpkin based sides and use a heartier bread to soak up the sauce during colder months.

Meal Prep Tips

Double the recipe and freeze half in individual portions for quick lunches or dinners. Assemble toppings in small separate containers and keep avocado slices until ready to serve to avoid browning. Make the base up to three days ahead and reheat before adding beans so they remain intact. Use shallow freezer safe containers for faster thawing and label with date to ensure three month rotation.

Success Stories

I brought this pot of chili to a casual family gathering and everyone asked for the recipe. A neighbor who usually prefers red sauces loved the tang of the green salsa and asked me how to make it less spicy for her children. Another time I served it after a soccer game and it warmed the team quickly while offering lean protein for active appetites. Each of these moments reminded me that simple, well seasoned food connects people quickly.

This recipe is flexible, forgiving and full of heart. Whether you make it for a busy weeknight, to meal prep for the week, or to share with friends this chili verde is likely to become a recurring favorite in your kitchen. Tweak the heat and toppings and make it your own.