If you’re looking for a comforting, warming soup that packs a bit of spice, you can’t miss this white turkey chili!
A while back, our family had a delicious white turkey chili in one of our meal delivery boxes.
I’ve since tweaked it and made it several times – we really like it!
Please note that this chili definitely leans on the spicy side. If you or your children prefer milder foods, I would recommend subbing in a milder pepper than the poblano.
Without further ado, here’s the full recipe:
White Turkey Chili
- 1 Pound Ground Turkey*
- 1 Quart Chicken Broth or Water
- 1½ Cups Cannellini Beans
- 4 Ounces Aged White Cheddar Cheese*
- 1 Bunch Kale
- 1 Lime
- 1 Poblano Pepper
- 1 Red Onion
- 1 Bunch Cilantro
- 1 Tbsp. olive oil
- 6 Tablespoons Homemade Taco Seasoning (or your own spice blend)
- ¼ Cup Sour Cream*
- salt and pepper, to taste
- Baked Tortilla Chips
*Leave out all dairy to make this meal a THM E or to make it dairy-free.
- Wash and dry the fresh produce.
- Drain and rinse the beans.
- Remove and discard the kale stems; roughly chop the leaves.
- Quarter the lime.
- Peel and small dice the onion.
- Grate the cheese.
- Thinly slice the cilantro leaves and stems.
- Remove and discard the stem, ribs and seeds of the pepper; dice finely. Thoroughly wash your hands and work surface immediately after handling the poblano pepper!
- In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, until softened - about 3-5 minutes.
- Add the ground turkey to the pot. Cook, frequently breaking the meat apart with a spoon, until browned and just cooked through.
- Add the spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
- Add the beans, kale and quarter of chicken broth or water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly thickened. Turn off the heat.
- Stir in the juice of all 4 lime wedges.
Cooking Time: 20-30 minutes
Serves 4–although we made this stretch between 6 of us!
*We get our ground turkey (and lots of other amazing, high quality meats) from Butcher Box.
[I modified this recipe from a meal delivery box from Home Chef, years ago!]
What are some of your favorite beans and ground meat dishes? What are some ways you are learning how to cook with your kids?
Yum. 😀 I like recipes like this one. Beans are on our menu almost every week.
I love beans too!
What a healthy, yummy recipe! I love that it has kale and cilantro!
Thanks, Jill! Those are two of my favorites too!
Okay Erin … ‘Fess up. Did you include Step One “Preheat the oven to 450°F” just to see how many of us would do it and leave our oven on the whole time even though the recipe never uses the oven?
Now THAT is some classic humor.
Oh my goodness, Rob! Your comment totally had me laughing out loud! I used a recipe plugin for this one, and I must have imported that part wrong! I’ve now fixed it! LOL!!
What is a good replacement for kale in this recipe? I’m allergic to kale, cabbage, broccoli and that whole family. I would appreciate your recommendation.