A Hug in a Bowl: My Go-To White Ground Chicken/Turkey Chili

There are some dishes that, when you make them, just feel like coming home. For me, this White Ground Chicken/Turkey Chili is one of those culinary anchors. I first stumbled upon a version of this recipe during a particularly brutal winter a few years back. The snow was piling up, my spirit was dwindling, and I needed something warm, comforting, and bursting with flavor to lift my mood. This chili delivered. It’s got a subtle spice that warms you from the inside out, a creamy texture from the beans and broth, and the satisfying heartiness of lean ground meat. It’s the kind of meal that makes you want to curl up on the couch with a good book, or share with loved ones gathered around a steaming pot.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 9 cups
• Dietary Type: Can be adapted for gluten-free

Ingredients

This chili relies on simple, wholesome ingredients to create its incredible depth of flavor.

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1 lb ground chicken (or ground turkey)
• 3 (14.5 ounce) cans fat-free chicken broth
• 2 (4.5 ounce) cans green chili peppers, diced
• 2 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1 teaspoon cayenne (adjust to your spice preference)
• 3 (15.75 ounce) cans Great Northern beans, drained

Optional Toppings:

• Monterey Jack cheese, shredded
• Sour cream
• Fresh cilantro, chopped

Equipment Needed

For this straightforward chili, you won’t need any fancy gadgets. A good, sturdy pot is your main workhorse.

• Large pot or Dutch oven
• Wooden spoon or heatproof spatula
• Measuring spoons and cups

Instructions

Crafting this delicious chili is a breeze, and the results are truly rewarding.

1. Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and chopped celery to the hot oil. Sauté them for about 5–7 minutes, or until the onions become tender and translucent.
3. Stir in the minced garlic cloves and cook for an additional minute until fragrant, being careful not to burn it.
4. Add the ground chicken (or ground turkey) to the pot. Break it up with your spoon and cook until it is no longer pink, draining off any excess fat if necessary.
5. Now, it’s time to introduce the spices. Stir in the ground cumin, dried oregano, and cayenne pepper. Cook for about 1 minute, stirring constantly, allowing the spices to toast and release their aromatic oils. This step is crucial for developing a richer flavor profile.
6. Pour in the fat-free chicken broth and add the diced green chili peppers. Bring the mixture to a boil, stirring to combine all the ingredients.
7. Once boiling, reduce the heat to low. Stir in the drained Great Northern beans.
8. Allow the chili to simmer, uncovered, for 20 to 30 minutes. This simmering period allows the flavors to meld together beautifully and the beans to soften further, contributing to the creamy texture.
9. After simmering, the chili should have thickened slightly and the flavors will be wonderfully integrated.
10. Serve the chili hot. It’s traditionally served with optional toppings like shredded Monterey Jack cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Expert Tips & Tricks

To elevate your white chili game even further, consider these professional insights:

• Toasting Your Spices: As mentioned in the instructions, toasting the spices for a minute with the meat is a game-changer. It awakens their volatile oils and unlocks a deeper, more complex aroma and flavor that simply stirring them in with the liquids won’t achieve.
• The Bean Factor: Great Northern beans are chosen for their creamy texture and mild flavor, which blend beautifully into a white chili. If you prefer a slightly different texture, cannellini beans or even chickpeas could be used, though the final consistency might vary slightly. Always ensure your beans are thoroughly drained and rinsed to remove any starchy residue and metallic taste from the can.
• Spice Level Control: The cayenne pepper is the primary heat driver here. If you’re sensitive to spice, start with a scant ½ teaspoon and taste the chili before adding more. Conversely, if you love a kick, you can increase it or even add a pinch of red pepper flakes along with the other spices.
• Broth Quality: While fat-free chicken broth is specified, using a good quality, low-sodium broth will make a noticeable difference. If you have homemade chicken stock, even better! The less sodium in the broth, the more control you have over the final saltiness of the dish.
• Make-Ahead Magic: Chili is one of those dishes that often tastes even better the next day. You can prepare the chili up to the simmering stage, let it cool completely, and then refrigerate it. Reheat gently on the stovetop over low heat, adding a splash more broth if it has thickened too much.

Serving & Storage Suggestions

This White Ground Chicken/Turkey Chili is a complete meal on its own, but it also pairs wonderfully with a variety of sides.

• Serving: Ladle the hot chili into individual bowls. Garnish generously with your favorite toppings: shredded Monterey Jack cheese melts beautifully into the warm chili, sour cream adds a cooling contrast, and fresh cilantro brings a vibrant, herbaceous finish. For a bit of crunch, serve with tortilla chips or cornbread.
• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave. If the chili has thickened considerably, add a splash of chicken broth or water to achieve your desired consistency.
• Freezing: This chili freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (without toppings). Individual values may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	363.5 kcal
Calories from Fat
Total Fat	6.1 g	9%
Saturated Fat	1.2 g	6%
Cholesterol	53 mg	17%
Sodium	921.4 mg	38%
Total Carbohydrate	45.9 g	15%
Dietary Fiber	14 g	55%
Sugars	4 g	15%
Protein	33.5 g	66%

Variations & Substitutions

While this recipe is fantastic as is, feel free to get creative and make it your own!

• Vegetarian/Vegan Option: For a vegetarian version, omit the chicken and substitute an additional can of beans or add diced firm tofu that has been pressed and browned. For a vegan option, use vegetable broth instead of chicken broth and omit the cheese and sour cream, or use vegan alternatives.
• Spice Exploration: If you enjoy a smoky flavor, add a teaspoon of smoked paprika along with the other spices. A pinch of chipotle powder can also add a delightful smoky heat.
• Bean Varieties: While Great Northern beans are ideal, you could experiment with cannellini beans for a similar creamy texture, or even black beans for a different visual and flavor profile.
• Creaminess Boost: For an even creamier chili without dairy, you can blend a portion of the cooked beans with a little broth and stir it back into the pot during the last 10 minutes of simmering.

FAQs

Q: Can I make this chili ahead of time?
A: Absolutely! This chili is a great make-ahead meal, as the flavors deepen and meld beautifully overnight. Just reheat it gently on the stovetop or in the microwave.

Q: Is this chili very spicy?
A: The spice level is moderate, primarily driven by the cayenne pepper. You can easily adjust the amount of cayenne to suit your personal preference, from no spice at all to quite fiery.

Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes wonderfully for longer storage.

Q: Can I substitute other types of beans?
A: While Great Northern beans are recommended for their creamy texture, other white beans like cannellini beans can also be used. You could even experiment with black beans for a different visual and flavor.

Q: How can I make this chili thicker if it’s too thin?
A: If your chili is thinner than you like, you can simmer it uncovered for a little longer, allowing some of the liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot or blend a small portion of the chili with some broth and stir it back in.

Final Thoughts

This White Ground Chicken/Turkey Chili is more than just a meal; it’s an experience. It’s the kind of dish that wraps you in warmth and comfort, making even the chilliest evenings feel cozy. I encourage you to try this recipe, adapt it to your taste, and discover the simple joy it brings to your table. It’s perfect for a weeknight dinner, a casual gathering with friends, or simply when you need a little culinary hug. Serve it up with your favorite toppings, and savor every delicious spoonful!