Turkey Green Chili

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 02/17/23
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Two bowls of turkey green chili

The Spruce / Julia Hartbeck
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 12 servings
Nutrition Facts (per serving)
247 Calories
10g Fat
24g Carbs
16g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 247
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 43mg 14%
Sodium 1038mg 45%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 16g
Vitamin C 52mg 261%
Calcium 86mg 7%
Iron 3mg 18%
Potassium 558mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Turkey Green Chili may not win any beauty contests, but it sure does hit the spot flavor-wise. Ground turkey, green chiles, hominy, and white beans make a hearty and satisfying soup that's so hearty some would call it a stew. And the bonus prize? You can make everything from scratch or used canned versions and throw the whole thing together in about half an hour.

To pretty it up for guests, add some of the optional garnishes listed below. You can also use shredded cooked turkey meat in place of the ground turkey, just skip step 1. It's a great way to use leftover turkey!

"This easy, hearty soup is packed with warm, Southwestern flavor and is similar to a green pozole. I had to use Anaheim chiles instead of poblanos, but they worked great. I also used a fresh hop beer though a lager would work well too." —Danielle Centoni

Turkey Green Chili Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 tablespoons vegetable oil

  • 12 each poblanos or mild green chiles, seeded and chopped (5 to 6 cups)

  • 1 medium onion, chopped

  • 1 teaspoon salt

  • 4 cloves garlic, minced

  • 1 pound ground turkey meat

  • 1 cup beer, optional

  • 6 cups chicken broth

  • 3 cups cooked hominy

  • 3 cups cooked or canned white beans, drained and rinsed

  • Freshly ground black pepper, to taste

  • Chopped fresh cilantro, chopped scallions, sliced avocado, and crumbled cotija cheese, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make green turkey chili

    The Spruce / Julia Hartbeck

  2. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the poblano peppers, onion, and salt. Cook, stirring, until the mixture softens, about 5 minutes.

    A pot of onions and peppers cooking

    The Spruce / Julia Hartbeck

  3. Add garlic and cook, stirring, until fragrant, about 1 minute.

    A spoon stirring garlic, peppers, and onions in a pot

    The Spruce / Julia Hartbeck

  4. Add the turkey. Cook, stirring often, until the turkey is cooked through and starting to brown a bit, about 5 minutes.

    A spoon stirring ground turkey in a pot

    The Spruce / Julia Hartbeck

  5. If using, add the beer and bring to a boil. Scrape up any bits of turkey that have clung to the bottom of the pot.

    A pot of turkey and vegetables with beer

    The Spruce / Julia Hartbeck

  6. Pour in the broth and bring to a boil.

    A pot of green turkey chili being stirred

    The Spruce / Julia Hartbeck

  7. Add the hominy and the beans. Bring to a simmer. Taste and season with salt and pepper as needed. Let the pot simmer for 20 minutes.

    A pot with hominy and beans added to the chili

    The Spruce / Julia Hartbeck

  8. Serve in bowls and top with cilantro, scallion, avocado, and cotija cheese.

    Green turkey chili in a serving bowl with toppings on the side

    The Spruce / Julia Hartbeck

Tips

  • Poblano peppers are like shishito peppers in that one in ten might have more heat than the rest. If those are not the best odds for your spicy palate, pick up some serrano or jalapeno peppers to add to the mix.
  • For a thicker consistency, mash up about 1/2 cup of the beans before adding them to the pot. As the chili simmers, the starch in the beans will help thicken the broth.
  • You can usually find canned cooked hominy near the canned beans in the supermarket. Be sure to drain and rinse the canned hominy before adding it to the pot.

Additional Seasonings

Try bringing some additional smokiness to this chili with ground cumin and some bright citrus notes with ground coriander seeds. Start with a teaspoon of each, added to the pot after Step 2 is complete to bloom and awaken the spices. Add more to taste.


There is also a dried jalapeno powder on the market that can replace the chili powder used in tomato-based chili.

How to Store and Freeze

  • Store leftover chili in an airtight container in the fridge for up to 4 days.
  • Cooked, cooled chili can be frozen for up to 3 months. Add to a freezer-safe, airtight container and defrost in the fridge before reheating.

What's the difference between white chili and regular chili?

As you might imagine, the difference between white chili and regular chili is all in the color. The color in regular chili comes from the use of tomatoes and tomato product plus the use of red chili powder. Additionally, tomato-based chili usually contains beef, whereas white chili uses poultry.

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