Turkey Sausage White Chili
Warm up with a hearty bowl of Turkey Sausage White Chili—a creamy, flavorful twist on the classic chili that combines lean ground turkey sausage, hearty white beans, and a medley of robust spices. Packed with protein and rich flavors, this one-pot wonder gets its vibrant kick from diced green chilies and aromatic seasonings like cumin, coriander, and oregano. A splash of heavy cream adds luscious creaminess, while garnishing with fresh cilantro and optional shredded cheese takes it to the next level. Ready in just 45 minutes, it's an easy, wholesome dish perfect for weeknight dinners or cozy gatherings. Whether you're looking for a healthier chili recipe or simply something comforting and delicious, this Turkey Sausage White Chili is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound ground turkey sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 1 4-ounce can green chilies, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the ground turkey sausage to the pot and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the cooked sausage from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 4-5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
Add the drained and rinsed white beans, diced green chilies, cooked turkey sausage, ground cumin, ground coriander, dried oregano, chili powder, salt, and black pepper. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.
Stir in the heavy cream and cook for another 2-3 minutes, until the chili is warmed through and slightly thickened.
Taste and adjust seasonings as needed. If desired, garnish with fresh cilantro and shredded cheese before serving.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 10200 mg | 443% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 20.3 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1148 mg | 88% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
