The first time I ever tried ‘white chilli’ was at a chilli cook off in Santa Clarita many years ago. I’d never even heard the words before and to be honest thought it sounded wrong but after one sample, I was hooked! And I believe they won the cook off as well!

It’s less spicy, ie uses less spices and milder chiles so it’s gentle for kiddos but the adults won’t miss the heat either because it’s got a whole lot of creamy, multilayered flavor going on. And it’s waistline friendly so you can enjoy bowl upon bowl without guilt. Unless you’d feel guilty about hogging it all to yourself…

Serves 4-6, Prep 15 minutes, Cook 25 minutes

Ingredients

2 Tbsp neutral oil, divided (I used avocado oil)

1 small red onion, chopped

1 small brown onion, chopped

1 pack lean ground turkey

2 jalapeños, seeded and veins removed, chopped

1/2 tsp ground coriander

1 tsp ground cumin

1 tsp garlic powder

1 tsp dried oregano

4 c. (1L) chicken stock

1 small can chopped green chiles

1 can whole pinto beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1/2 c. Sour cream, room temp

For Garnish

2 limes, sliced

Pepper jack, mozzarella or cheddar, grated

Cilantro, chopped

Tortillas chips

Crackers

Cornbread

1/ In a large dutch oven pot, heat 1 Tbsp of oil on high. Sauté the onions till soft then add in the remaining oil. Add in the ground turkey and break it down with a wooden spoon as it cooks. Cook till no longer pink. Add in the jalapeños and all the spices and stir everything till will mixed and fragrant.

2/ Pour in the stock, green Chiles and all beans. Season with salt and pepper to taste then let simmer on medium low heat for 15 minutes with the lid on.

3/ Remove from heat and stir in the sour cream. Serve with lime, cheese and something crunchy!

*If you have the time, I prefer to use beans I’ve cooked from dry. They have an incredible creamy texture you just don’t get in a can. Just cook 2 cups of them according to their package instructions and add to the recipe.

*I’ve made this chilli in the instant pot as well! Just follow the same instructions using sauté mode then close pot and pressure cook for 10 minutes. Stir in sour cream after!

Ultra comforting white turkey chilli