White Turkey Chili is a comforting, protein packed, flavorful chili that features ground turkey, cannellini and navy beans, tomatillos, onions, peppers, heavy cream, and a bouquet of herbs and spices.
Prepare your ingredients first. Take the husks off the tomatillos and wash them well. Dice tomatillos, onions, bell pepper, and jalapenos. Mince garlic cloves. Measure remaining ingredients.(Note: I highly recommend that you wear gloves when working with chili peppers of any kind.)
Preheat large Dutch oven over medium heat and add the oil.
Add diced onions, bell pepper, and jalapenos, mix, and let them cook until softened.
Add diced tomatillos and cook until the veggies are all softened. Move the veggies to the side and add minced garlic in the middle. Let is sauté until fragrant and mix it in with the veggies.
Move the veggies to the sides, add a little more oil to the middle if needed, and add the ground turkey to the center. Break it up as much as you can, cover and cook just a few minutes. Lift the lid and break up the meat some more. Keep breaking it up and mixing until the meat is no longer pink. Mix everything together.
Add in the beans, seasoning, and chicken stock. Mix everything very well and lower the heat to low. Close the lid but leave a small crack for the steam to escape. Cook about 30 minutes, stirring often. Remember to tastes for salt about half way through.
When chili is almost done, stir in heavy whipping cream and sour cream. Let is cook just a couple more minutes and stir in cilantro.
Take it off the heat and serve. You can top this turkey chili with some sour cream, cilantro, shredded cheese, and any other toppings you like.
Notes
* For non-dairy alternatives: If you have to use non-dairy options, you can try Silk non-dairy heavy whipping cream, lactose free half and half, or another option you prefer. For sour cream, there are some plant-based sour cream options on the market. A brand called Green Valley Creamery is my personal favorite.