Our favorite type of chili, White Turkey Chili! Delicious and comforting chili made with ground turkey, tomatillos, white beans and other veggies.
2 tbs olive oil
1/2 medium yellow onion
4-5 medium tomatillos
1 medium green bell pepper
3 garlic cloves
1.25 lb ground turkey
1 15-oz can of Cannellini beans (you can use 2 cans if you like more beans)
1 1/2 cups vegetable stock
1 tsp cumin
1 tsp oregano
salt and red pepper flakes
2 tbs heavy cream
For topping:
Sour cream
Shredded Monterrey Jack cheese
Fresh cilantro
Directions:
1. In a large pot, heat up the oil.
2. Chop the onions, tomatillos, and bell pepper and saute until soft.
3. Add the ground turkey and cook until turkey is almost fully cooked.
4. Grate or mince in the garlic, stir well.
5. Add the white beans, stir and cook for a couple of minutes
6. Add the vegetable stock, bring to boil then lower the heat to medium.
7. Add the salt, red pepper flakes, oregano and cumin. Stir well and cook for about 20 minutes.
8. Add the heavy cream, stir well and cook for just a couple of more minutes.
9. Top with some sour cream, cilantro and shredded cheese when serving!
Enjoy!!

Ingredients
- 2 tbs olive oil
- 1/2 medium yellow onion
- 4-5 medium tomatillos
- 1 medium green bell pepper
- 3 large garlic cloves
- 1.25 lb ground turkey
- 1 15- oz can of Cannellini beans you can use 2 cans if you like more beans
- 1 1/2 cups vegetable stock
- 1 tsp cumin
- 1 tsp oregano
- salt and red pepper flakes
- 2 tbs heavy cream
- For topping:
- Sour cream
- Shredded Monterrey Jack cheese
- Fresh cilantro
Instructions
- In a large pot, heat up the oil on medium heat.
- Chop the onions, tomatillos, and bell pepper and saute until soft.
- Add the ground turkey, cover and cook until turkey is almost fully cooked (still on medium and remember to stir often).
- Grate or mince in the garlic, stir well.
- Add the white beans, stir and cook for a couple of minutes
- Add the vegetable stock, stir well.
- Add the salt, red pepper flakes, oregano and cumin. Stir well and cook on medium-low for about 20 minutes, covered.
- Add the heavy cream, stir well and cook for just a couple of more minutes.
- Top with some sour cream, cilantro and shredded cheese when serving!
Notes
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I will be sharing this recipe at these wonderful blog parties and Weekend Potluck, Tip Junkie and Rattlebridge Farm. Swing by and link up your own projects!
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Jenn says
I love the flavor of tomatillos! This sounds so good.
Cathy @ My 1929 Charmer says
Stopping by from Nifty Thrifty. This sounds really good, never used tomatillos in it before. That seems like a great addition. I really only like white chili’s and have tried a few, I will be giving this one a try too. Thanks for sharing the recipe. My fingers are crossed that you will share this at Sunday’s Best going on now.
Clairejustine says
yummy 🙂
Cathy @ My 1929 Charmer says
Just wanted to thank you for sharing your recipe at Sunday’s Best. I will be trying it soon. PS – following you through Linky and hope you will follow back. Hope to see you next week.
Liz says
Another nice recipe. Thanks Lyluba.
lyuba says
Thank you so much, Liz!