Turkey Green Chili

Written by
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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Molly Watson
Updated 08/13/19
Turkey green chili recipe

The Spruce Eats / Diana Chistruga
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
543 Calories
9g Fat
91g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 543
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 36mg 12%
Sodium 1962mg 85%
Total Carbohydrate 91g 33%
Dietary Fiber 19g 69%
Protein 33g
Calcium 272mg 21%
*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!

Ingredients

  • 12 mild green chiles, such as poblanos
  • 1 onion
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cloves garlic
  • 1 pound ground turkey meat
  • 1 cup beer (optional)
  • 6 cups broth (chicken or turkey)
  • 3 cups cooked hominy
  • 3 cups cooked white beans
  • Optional: chopped cilantro, chopped green onions, sliced avocado, crumbled cotija cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey green chili
    The Spruce Eats / Diana Chistruga

  2. If using fresh chiles, roast over a gas flame or under a broiler until the skin blisters all over. Let them sit about 15 minutes and peel them; the skin should slip off quite easily.

    Green chilies
    The Spruce Eats / Diana Chistruga

  3. Remove the stems and seeds and finely chop the chiles. Set aside.

    Remove stems
    The Spruce Eats / Diana Chistruga

  4. Peel and finely chop the onion.

    Chop onion
    The Spruce Eats / Diana Chistruga

  5. In a large pot over medium-high heat, heat the oil. When the oil is hot, add the onion and salt. Cook, stirring, until the onion softens, about 3 minutes.

    Heat oil
    The Spruce Eats / Diana Chistruga

  6. While the onion cooks, peel and mince the garlic. Add it to the onion. Cook, stirring, until fragrant, about 1 minute.

    Mince garlic
    The Spruce Eats / Diana Chistruga

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

    Add turkey
    The Spruce Eats / Diana Chistruga

  8. Stir in the chiles to combine everything.

    Stir in chiles
    The Spruce Eats / Diana Chistruga

  9. Add the beer, if using, and bring to a boil. Scrape up any bits of turkey that have clung to the bottom of the pot.

    Add the beer
    The Spruce Eats / Diana Chistruga

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

    Pour in broth
    The Spruce Eats / Diana Chistruga

  11. Add the hominy and the beans. Bring to a simmer. Maintain a steady simmer and let the chili cook until the flavors blend, at least 15 minutes. Add salt and pepper to taste.

    Add hominy and beans
    The Spruce Eats / Diana Chistruga

  12. Serve and enjoy!

    Serve
    The Spruce Eats / Diana Chistruga

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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