Green Turkey Chili with White Beans

A steaming bowl of Green Turkey Chili with White Beans .

Green Turkey Chili with White Beans is really easy to make and 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!


Green Turkey Chili with White Beans



Cuisine: American

Category: soups, stews and chili

PREP TIME: 20 mins

COOK TIME: 120 mins TOTAL TIME: 140 mins


  • 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!

Keywords: crock pot, dairy free, egg free, gluten free, main dish, nut free, scd, soup, chili, poblano peppers, turkey