White Lightning Turkey Chili is the ultimate comfort food in a bowl! Loaded with ground turkey, beans, and corn, it’s hearty and tasty!
A big bowl of the chili tops G’s list of comfort foods so I always keep Staggs handy which he can easily warm up in the when the craving calls. But although canned chili is convenient for a quick fix, he likes to whip up a batch of his 15-minute chili or experiment on other recipes he comes across.
I walked in on him in the kitchen today in the middle of ladling copious amounts of this white lightning turkey chili in large bowls for our lunch and I have to say, it was chili I’ve had in a long, long while. Hearty, delicious, and made healthier with ground turkey, it definitely hit the spot.
Now Summer is almost over and we’re heading to cooler weather, a generous helping of this white bean turkey chili is always a welcomed treat. I seriously can’t think of anything more comforting than loads of ground turkey, creamy white beans, sweet corn, and a boldly-flavored broth to cozy up to! It’s the best way to warm up if you ask me.
Not only is this chili hearty and tasty, it’s also very simple to make with ingredients you probably already have on hand. And it’s ready to enjoy in under an hour which is a bonus on busy weeknights when you need dinner on the table as quick as possible.
Tips on How to Make White Lightning Turkey Chili
- This white chili recipe uses cream of chicken soup which may seem like a weird ingredient in chili but it adds a creamy taste and tons of flavor.
- Include the canned beans packing liquid from one can to add flavor and body to the broth. Use low or no sodium variety if you’re worried about the salt content.
- White chili with leftover turkey? Skip the ground turkey part and cook the rest of the ingredients according to the recipe. Add 2 cups of coarsely shredded, cooked turkey meat during the last 10 to 15 minutes of cook time and simmer until completely heated.
- If you want to swap with chicken, you can use ground chicken and proceed with the recipe below or use coarsely shredded poached chicken and add during the last 10 to 15 minutes to completely heat.
- Want to kick up the heat? Add canned diced jalapenos along with the green chilies.
- If you want a creamy chili, replace 1/2 cup of the chicken broth with heavy cream or stir in a dollop or two of sour cream when ready to serve.
As you can see from the list above, there are so many ways to make this white turkey chili your own favorite family meal. In fact, you can easily turn it into a slow cooker dish and have it piping hot when everyone gets home clamoring for dinner.
How to Make Slow Cooker White Chili
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground turkey and cook until no longer pink. Add bell peppers and cook for another minute until tender-crisp.
- In the crockpot, combine browned turkey mixture, white beans including liquid from one can, drained corn kernels, 2 cups chicken broth, cream of chicken soup, diced green chilies, cumin, and oregano. Stir to distribute.
- Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until heated and turkey is fully cooked.
What to Serve with White Turkey Chili
We love to top our turkey chili with shredded cheese and if we have some on hand, crisp tortilla strips for added texture. If I am feeling industrious, I make this skillet jalapeno cornbread or these sweet corn muffins for the best pairing ever!
Give it a try and let me know what you think in the comments below. I’ll be back tomorrow to resume our Christmas in September fun stuff series and I hope to see you here.
Watch the Video and See How Easy This White Chili is to Make
White Lightning Turkey Chili
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 pound ground turkey
- salt and pepper to taste
- 1 red bell pepper, cored, seeded and chopped
- 2 cans (15 ounces each) white beans including liquid from one can
- 1 can (15 ounces) corn kernel, drained
- 2 1/2 cups chicken broth
- 1 can (10 ounces) condensed cream of chicken
- 2 cans (4 ounces each) diced green chili peppers
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add turkey and cook, breaking into pieces with back of the spoon, until no longer pink. Season with salt and pepper to taste.
- Add bell pepper and cook until tender-crisp.
- Add white beans, corn, chicken broth, condensed cream of chicken soup, and diced green chilies. Stir to combine and bring to a boil.
- Add cumin and oregano.
- Lower heat, cover, and simmer, stirring occasionally, for about 20 to 25 minutes or until turkey is fully cooked.
- Serve hot with shredded cheese and corn chips, if desired.