Total Time
Prep 10 mins
Cook 20 mins

Try this white chilli for a little change.

Ingredients Nutrition


  1. Heat oil over medium heat, add chopped onion, jalopeno, garlic, oregano and cumin. Cook stirring occasionally until onions are translucent.
  2. Add turkey and cook until it's no longer pink. Add beans and water, bring to boil. Mash some of the beans with a fork to get a thinker texture. Reduce heat to medium and simmer until thick, maybe 5-10 minutes.
  3. Season with salt and pepper, and garnish with lime wedges and cilantro, serve with sour cream.
Most Helpful

4 5

I'm giving this 4 stars because I liked the components but didn't love the proportions. I guess I'm a bit of a wimp when it comes to spicy foods because, unlike the previous review, I actually cut all of the spices in half and was glad I did. I also replaced the water with double the amount of low-sodium chicken broth, which increased the flavor without adding more spice. (I did use 1/4 teaspoon of black pepper for my double recipe.)<br/>Season with a little salt after each addition. It seems to be more effective than salting just at the end. My double recipe ended up with an entire teaspoon of salt.<br/>I also replaced half the beans with frozen corn kernels, just because I like my chili with corn, and added the bean liquid as a slight thickening agent.<br/>As posted, it wasn't my ideal turkey chili, but it wasn't bad. And it gave me a great base from which to start, which I really needed.<br/>Thanks, kolibri.

3 5

This was just OK. It was very easy, though. I added more spice, which helped a bit, but it was still just OK.