White Lightning Turkey Chili
Dive into a bowl of bold, zesty flavor with this hearty White Lightning Turkey Chili, a lighter spin on a comfort food classic. Packed with lean ground turkey, creamy great northern beans, and a kick of jalapeño and green chiles, this chili delivers a perfect balance of heat and zest. Warm spices like cumin, coriander, and white pepper infuse every spoonful with aromatic depth, while fresh lime juice and cilantro brighten up the dish. Ready in just under an hour, this one-pot recipe is perfect for weeknight dinners or game-day gatherings. Finish with a topping of shredded Monterey Jack cheese and a dollop of sour cream for the ultimate creamy, savory bite. Healthy, hearty, and bursting with Southwestern-inspired flavors, this turkey chili is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon ground white pepper
- 4 cups chicken broth
- 2 15-ounce cans canned great northern beans, drained and rinsed
- 1 4-ounce can canned diced green chiles
- 1 cup corn kernels (frozen or fresh)
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
- to taste salt
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, jalapeño, and a pinch of salt. Sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey to the pot and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned and fully cooked.
Stir in the cumin, coriander, oregano, and white pepper. Cook for 1–2 minutes to toast the spices.
Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom.
Add the drained beans, diced green chiles, and corn kernels. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 20–25 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the fresh lime juice and chopped cilantro just before serving.
Taste and adjust seasoning with salt as needed.
Serve hot, topped with shredded Monterey Jack cheese and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 6335 mg | 275% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.7 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1234 mg | 95% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2375 mg | 51% | |
*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.
