This white bean turkey chili verde has become one of my go-to weeknight meals because it marries quick midweek cooking with the slow-simmered comfort of a classic stew. I stumbled on this combination during a busy autumn when I wanted something bold and green but lighter than traditional red chili. Ground turkey keeps the dish lean and approachable, while the salsa verde and canned green chiles lend bright, tangy depth that fills the kitchen with an irresistible aroma. The texture balances creamy beans with tender meat and soft, slightly crisp peppers—every spoonful feels like a small celebration.

I first served this on a blustery evening to a friend who swears by heavy, meaty chilis. By the time we finished bowls and passed the avocado and lime, she was already asking for the recipe. What makes this special is how adaptable it is: swap turkey for a darker meat blend, dial the heat up or down, or make a big pot to portion and freeze. On busy nights, I love that the bulk of the work is browning and then letting the pot do its job, so you can set the table, chop toppings, and breathe a bit before dinner.

Ingredients

• Olive oil: Use regular extra-virgin olive oil for flavor and a slightly fruity finish. You need 2 tablespoons total, divided—one for browning meat and one for sautéing vegetables. Brands like California Olive Ranch or Colavita give a reliable, neutral base.
• Ground turkey: 2 pounds. I use a mix of dark and white meat if I can find it for extra juiciness, but 93/7 lean turkey works well for a lighter pot. Browning the meat properly builds the base flavor, so don’t skip the initial sear.
• Yellow onion and garlic: One large yellow onion (about 2 cups chopped) and 3–4 large garlic cloves (about 2 tablespoons). The onion softens and caramelizes slightly to balance the tang of the green salsa.
• Bell pepper and jalapeño: One bell pepper (yellow, red, or green) chopped, plus one jalapeño seeded and finely chopped. The bell pepper adds sweetness and body; seed the jalapeño if you prefer milder heat.
• Spices: 2 tablespoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, and 1/2 teaspoon kosher salt to start. These warm spices connect the bright verde flavors to the savory turkey.
• Bay leaf: One bay leaf for subtle herbal complexity during the long simmer.
• Salsa verde: 24 ounces jarred salsa verde. Choose a good-quality brand (Herdez or Frontera are reliable) or homemade if you prefer a fresher tang—this is the backbone of the dish.
• Canned diced green chiles: One 4-ounce can, mild or hot depending on taste; they add texture and a concentrated chile flavor.
• Chicken broth: 2 cups low-sodium chicken broth to control salt and concentrate flavors without diluting the verde.
• White beans: Two 15-ounce cans (Great Northern or cannellini), drained and rinsed for creaminess and protein. They thicken the chili and make it hearty.
• Optional toppings: Chopped cilantro, chopped red onion or scallions, grated cheddar or Monterey Jack, sour cream or plain yogurt, sliced avocado, and lime wedges. These let everyone customize their bowl.

Instructions

Brown the turkey: Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Add 2 pounds ground turkey, season with a pinch or two of salt, and use a heavy wooden spoon to break it into small pieces. Cook until it loses pink, about 5 minutes, letting the meat get a little color for flavor. Transfer meat and any rendered juices to a bowl and return the pot to the stove. Sauté the aromatics: Add the remaining 1 tablespoon olive oil over medium heat. Sauté 1 large chopped yellow onion, 3–4 cloves finely chopped garlic, 1 chopped bell pepper, and 1 seeded, finely chopped jalapeño, stirring frequently until the vegetables are tender and starting to brown, about 4–5 minutes. Browning concentrates sweetness—watch closely and lower heat if the garlic begins to darken too quickly. Add spices and deglaze: Stir in 2 tablespoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Cook while stirring for about 30 seconds to bloom the spices, then return the browned turkey to the pot. Scrape any browned bits from the bottom; those fond bits hold a lot of flavor. Simmer with salsa verde: Add 1 bay leaf, 24 ounces salsa verde, one 4-ounce can diced green chiles, and 2 cups low-sodium chicken broth. Bring to a gentle simmer, reduce heat to low, and cook uncovered for about 45 minutes. This slow simmer melds the tomatillo brightness with the savory turkey—adjust heat to keep a slow bubble, not a vigorous boil. Finish with beans: Stir in two 15-ounce cans drained white beans and simmer gently for another 20 minutes to allow the beans to soak up the flavors. Taste and adjust salt as needed. Remove the bay leaf before serving. Serve and garnish: Ladle the chili into bowls and offer chopped cilantro, red onion or scallions, grated cheese, sour cream or yogurt, sliced avocado, and lime wedges on the side so everyone can personalize their bowl.

Storage Tips

Store chili in airtight containers once cooled to room temperature. In the refrigerator it lasts 3–4 days; for longer storage freeze in portion-sized containers for up to 3 months. When reheating, thaw frozen portions overnight in the fridge and rewarm gently on the stove over low heat, adding a splash of broth if the chili seems thick. Microwave reheating works well for single bowls—stir halfway through to ensure even heating. Use glass or BPA-free plastic containers and leave a small gap at the top when freezing to allow expansion.

Ingredient Substitutions

If you don’t have turkey, swap in 2 pounds ground chicken or lean ground pork; beef will also work but increases richness. Substitute white beans with pinto beans or navy beans for a slightly nuttier flavor; black beans will change the color and texture but are a fine alternative. If salsa verde is unavailable, blend roasted tomatillos with a small onion, cilantro, jalapeño, lime juice, and a pinch of salt for an easy homemade verde. Use vegetable broth to make the pot vegetarian-friendly if you replace turkey with crumbled tempeh or extra beans.

Serving Suggestions

Serve with warm tortillas, crusty bread, or over brown rice for heartier bowls. Garnish with sliced avocado, a squeeze of lime, chopped cilantro, and a dollop of plain yogurt or sour cream to balance the tang. For a Tex-Mex party, set up a topping bar with shredded cheese, pickled jalapeños, diced red onion, and tortilla chips so guests can customize. Pair with a simple green salad and a citrusy beverage to refresh the palate.

Cultural Background

Green chili stews built on tomatillos and roasted green chiles are staples in various Mexican and Southwestern traditions, where the bright acidity of tomatillos and the smokiness of roasted chiles define regional dishes. This version—lean turkey with white beans—leans into American pantry convenience while keeping the essential verde character. It’s a modern, approachable interpretation that borrows flavors without attempting to replace time-honored regional specialties.

Seasonal Adaptations

In summer, use fresh roasted tomatillos and charred green chiles for a brighter, fresher salsa verde. In winter, the jarred verde holds up well and provides comforting warmth. For holiday gatherings, add roasted corn and sweet potatoes for seasonality, or serve over polenta for a cozy twist. Adjust the heat level with fresher hot peppers in warmer months when they’re at peak flavor.

Meal Prep Tips

Make a double batch and portion into 2-cup servings for easy lunches; this freezes and reheats cleanly. Chop toppings in advance and store in separate containers so they stay crisp. If meal prepping for the week, leave out avocado and sour cream until serving to preserve texture. Label containers with date and portion, and keep a small jar of extra salsa verde on hand to refresh a reheated bowl if flavors have mellowed.

Make this pot your next weeknight hero: it’s flexible, forgiving, and endlessly customizable. Once you get comfortable with the simmer times and spice balance, you’ll find it’s one of those dishes you can modify on a whim and still produce something reliably delicious.