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Chef Megan Mitchell

Online Cookbook

Turkey, Green Chile and White Bean Chili

  • Serves: 6
  • Complexity: easy
  • Print
Turkey, Green Chile and White Bean Chili


  • 1 medium red onion, 1/4-inch dice
  • 1 jalapeno, de-stemmed and minced
  • Extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 pounds ground dark meat turkey, preferably organic
  • 1 1/2 tbsp. cumin
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 cans cannellini beans, drained and rinsed
  • 2 4-ounce cans diced mild green chiles
  • 2 cups chicken stock, low-sodium
  • 1 lime, juiced
  • Shredded cheese, for garnish
  • Avocado, for garnish
  • Tortilla chips, for garnish
  • Green onions, sliced for garnish
  • Lime wedges, for garnish


  1. In a medium sized Dutch oven drizzle a few tbsp. of EVOO. Bring up to heat over medium heat and add in the onion and jalapeno. Sauté until softened, about 5 minutes. Add in the garlic and cook for 2 minutes or until fragrant.

  2. Next add in the ground turkey, cumin, salt and pepper. Mix together breaking up the turkey into small pieces. Cook until browned and cooked through, about 8-10 minutes.

  3. Turn the heat down to medium low and add in the beans, chiles and stock. Stir to combine and then reduce to a very low simmer. Cook for 2 hours, stirring occasionally, or until thickened. If it starts to splatter you can place the lid half on half off. 

    Taste for seasoning, adding more salt or cumin if needed.

  4. To finish, squeeze in the juice of 1 lime and stir. This helps brighten the flavors and add freshness.

  5. Serve in shallow bowls with shredded cheese, avocado, crushed tortilla chips, green onions and a lime wedge.

    Recipe Courtesy of Megan Mitchell

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