Green Turkey Chili with White Beans


This soup is really easy to make but extremely flavorful. You can even make it in your crockpot if you’d like! I like my foods on the mild side, but if you can handle the heat, you can add in a couple of extra chilies. I don’t recommend using canned beans. I use dried beans which are soaked overnight and then slowly cooked with the rest of the chili. It seems to help thicken the broth and make the chili a little more hearty than a soup.

Sorry, for the short post. I spent all last week in Denver watching my 2 year old nephew (along with my 19 month old son) and I’m exhausted trying to recover! Here’s a picture of the two of them I took with my phone. We had such a fun time, but I can’t imagine having two that close in age! Kudos to all of you moms who do!


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Green Turkey Chili with White Beans

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 1 pound ground turkey breast
  • ½ yellow onion, chopped
  • 2 garlic cloves, chopped
  • 3 medium sized Anaheim chilies
  • 2 Poblano peppers
  • 1 qt chicken broth, low sodium
  • 2 cups water
  • 1 pound white navy beans, soaked overnight then drained and rinsed
  • 1-1/2 tablespoons cumin
  • ½ tablespoon dried oregano
  • 1-1/2 tablespoon sea salt
  • ½ teaspoon white pepper


  1. Brown the ground turkey with the onion and garlic cloves over medium heat until it is cooked thru.
  2. Place the chilies under a broiler for 5-7 minutes, turning occasionally until all of the sides are blackened.
  3. Remove from the oven and immediately place them in a heavy duty ziploc bag. Seal it and let them steam for 10 minutes.
  4. Remove the chilies, then carefully remove the skins. It should be very easy to detach the skin after steaming them.
  5. Remove the seeds and stems, then chop into small pieces.
  6. Place the turkey mixture, chilies, chicken broth, water, beans, and spices in a stockpot and bring to a boil. Reduce to a simmer, and cook for 2 hours until the beans are soft.
  7. Alternatively, you can put it all in a crockpot and cook on low for 6-8 hours. This is actually my favorite method because I think the chili gets thicker, plus it’s just so much easier to forget about it for the day!
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  • Gia

    Loved the flavor of this chili, but it was a little bean-heavy for me! Do you think you could reduce the beans by half or so and still have it thicken up? I like beans, but it was really filling!

    Super cute pic too!

    • Against All Grain

      My husband likes it beany! But I totally understand. I’m sure it will still thicken up without as many, just not quite as much.

  • ALM

    Green Turkey Chili with White Beans – When making this in the crockpot are you still soaking the beans the night before and broiling then steaming the chiles or just dumping it all in the crockpot w/o prepping anything?

    • Against All Grain

      Soaking them and rinsing them, then they cook in the crockpot with the chili. That’s what helps it thicken up

  • Ashley

    If using the crockpot method, you are still browning the turkey meat first right?

  • Emily Coy

    Just a question….I thought beans were not Paleo? I know it’s all to each their own but that was the thing I struggled with the most. My family is pretty low income and beans are a staple in our house so not being able to eat them was difficult for me. Recently, I decided to not be so strict with myself mainly by allowing dairy (mainly just full fat cheeses, sour cream, and half n half) into my diet and did not have adverse side effects. So, I think if I could keep those dairy products and allow legumes it would be much less difficult to eat correctly on a tight budget. (P.S. I have 3 year old twins! I feel your pain! Not easy at all!)

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