Turkey Green Chili

Turkey Green Chili
Turkey Green Chili. Photo © Molly Watson
  • 35 mins
  • Prep: 5 mins,
  • Cook: 30 mins
  • Yield: About 8 servings
Ratings (7)

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.

You'll find it becomes much more attractive if you add some of the optional garnishes listed below. Really much more attractive. 

Note: You can use shredded cooked turkey meat in place of the ground turkey, just skip step 1. It's a great way to use leftover turkey!

What You'll Need

  • 12 chili peppers (mild green chiles, poblanos are great, or a 16-oz. jar of roasted green chiles or 2 cans [7-oz. each] diced roasted green chiles)
  • 1 pound ground turkey meat
  • 2 tablespoons vegetable oil
  • 1 onion
  • 1 teaspoon. salt
  • 4 cloves garlic
  • 1 cup beer (optional)
  • 6 cups broth (chicken or turkey)
  • 1 1/2 cups hominy (dried, cooked in salted water until tender (about 2 hours) and drained or a 28-oz. can of hominy, drained)
  • 1 1/2 cup beans (white, soaked and cooked until tender [about 1 hour] or 2 14-oz. cans of white beans, drained)
  • For Garnish:
  • Chopped cilantro, chopped green onions, sliced avocado, crumbled cotija cheese (optional and to taste)

How to Make It

  1. 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. Remove the stems and seeds and finely chop the chiles. Set them aside.
  2. In a large pot over medium-high heat, cook the turkey, stirring often, until cooked through. Remove from the pot. There will be some bits of turkey clinging to the bottom of the pot; that's fine, leave them.
  1. While the turkey cooks, peel and finely chop the onion.
  2. Return the pot to medium-high heat. Add the oil to the pot . Once it's hot, add the onion and salt. Cook, stirring and scraping up any bits of turkey that were on the bottom, until the onion is soft, about 2 minutes.
  3. While the onion cooks, peel and mince the garlic. Add the garlic to the onions and stir until fragrant, about 1 minute. Add the beer, if using, and bring to a boil.
  4. Add the chiles to the pot and stir to combine. Return the turkey to the pot and add the broth. Bring to a boil. 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.

Serve hot and let diners add their own garnishes to taste.

Nutritional Guidelines (per serving)
Calories 543
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 4 g
Cholesterol 36 mg
Sodium 1,962 mg
Carbohydrates 91 g
Dietary Fiber 19 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)