Save on Pinterest

Turkey White Chili

Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
  • Total Time
    Prep: 15 min. Cook: 70 min.
  • Makes
    6 servings


  • 2 tablespoons canola oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2-1/2 teaspoons ground cumin
  • 1 pound boneless skinless turkey breast, cut into 1-inch cubes
  • 1/2 pound ground turkey
  • 3 cups chicken broth
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried savory
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Optional: Shredded Monterey Jack cheese and sliced red onion


  • In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute more. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
  • Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 288 calories, 12g fat (2g saturated fat), 73mg cholesterol, 635mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Recommended Video


Click stars to rate
Average Rating:
  • rwippel
    Jan 23, 2019

    This was a decent recipe. Its high protein which I liked, but it was uneventful. I didn't think the cornstarch and water were necessary.

  • Cheryl
    May 7, 2018

    I substituted chicken for the turkey. It was wonderful. You do need to use the chickpeas because they held up better. I did add cannelli beans but they cooked down. I will make this again and again!

  • Rick
    Dec 25, 2017

    Allergic to Turkey so Will try Chicken but sounds Great to me!

  • lindsmonster
    Dec 4, 2013

    Added a can green Chili, husband raved

  • lilione
    Nov 24, 2013

    Is that right? 3 cups of broth? It came out very soupy, but taste was good.

  • jblatter
    Nov 22, 2013

    Why do people insist on commenting on a recipe before they even try it? Then they don't even read the recipe correctly :) Chicken BROTH.

  • dovecanyon
    Nov 20, 2013

    What a nice idea for an after-Thanksgiving meal, and a refreshing change of pace from the usual Turkey Veg Soup and Turkey Tetrazzini. I will replace the ground turkey with extra cubed leftover meat, and may use Great Northern beans, but the seasonings and the idea sound delicious. I'll be back after Thanksgiving to let you know how we liked it.

  • LuauGirl
    Nov 20, 2013

    You might want to re-read the recipe ingredients, as there is no chicken in this chili.

  • Debra47909
    Nov 20, 2013

    It's nice to see a white chili recipe that doesn't use canned condensed soup. I presume the chicken is added at the same time as the turkey, even though the recipe doesn't state when to add the chicken. White Italian beans (Cannellini) or navy beans or Great Northern white beans could be used instead of chickpeas, btw.I haven't tried the recipe yet so it's not easy for me to rate it, but the software is insisting that I give my review a star rating also. Since it sounds decent enough, I'll rate it highly. I'm sure I'll have to tweak it some, though; possibly adding more jalapeno and maybe some all-purpose Mexican seasoning I bought from Mountain Rose Herbs.