Ingredients

2 Tablespoons olive oil, divided

1 ½ pounds ground turkey

1 Cup yellow onion, diced

1 jalapeno, seeds removed and diced

4 cloves garlic, minced

1 (4.5 ounce) can diced green chiles

1 ½ teaspoons cumin

1 ½ teaspoons oregano

¼ teaspoon cayenne pepper

½ teaspoon salt

3 (15 ounce) cans Cannellini beans, drained and rinsed

4 Cups chicken broth

1 ½ Cups frozen corn

½ Cup Greek yogurt (or sour cream)

Cilantro, avocado, and cheese for garnish

Instructions

Step 1: Add 1 tablespoon of olive oil to a large soup pot over medium heat.

Step 2: Once the oil is hot, add the ground turkey. Break it up and cook until browned. Remove the turkey to a plate and tent with foil.

Step 3: Drain any juices from the pot and add the remaining tablespoon of olive oil.

Step 4: Add the diced onion and cook until it begins to soften, about 5-7 minutes.

Step 5: Stir in the diced jalapeno, minced garlic, and diced green chiles. Cook for 2-3 minutes, stirring occasionally.

Step 6: Add the cumin, oregano, cayenne pepper, and salt. Cook for 1 minute while stirring constantly. If needed, deglaze the pan with ½ cup chicken broth.

Step 7: Add the drained beans and remaining chicken broth. Stir well and bring the mixture to a simmer. Reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally.

Step 8: Return the cooked turkey to the pot and add the frozen corn. Continue to cook for another 10 minutes.

Step 9: Remove the pot from heat and stir in the Greek yogurt or sour cream. Let the chili rest for about 5 minutes. Serve topped with cilantro, avocado, and cheese as desired.

Tips & Variations

For extra depth, brown the turkey with a pinch of smoked paprika before removing it from the pot.

Use white kidney beans or navy beans if Cannellini beans aren’t available.

Adjust the level of heat by adding more or fewer jalapenos and cayenne pepper.

Swap chicken broth for vegetable broth to make the chili vegetarian, using a plant-based protein instead of turkey.

Serve with warm cornbread or tortilla chips for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally, or microwave in short intervals until heated through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will yield a similar flavor and texture in the chili.

Is this chili spicy?

This recipe has a mild to moderate heat from the jalapeno and cayenne pepper, but you can adjust the spice level to your preference by using more or less of these ingredients.