A delicious, creamy Turkey Poblano White Bean Chili recipe made with canned white beans, ground turkey, and poblano chili peppers! So good!

A perfect meal for any reason—that is why I love this Turkey Poblano White Bean Chili recipe. It’s casual, yet it’s good for a big party.

Turkey Poblano White Bean Chili

It’s easy, and you can have it on the table in no time. You can mix up the ingredients, as the recipe can be adjusted to what you have on hand!

Blistering poblano peppers

This recipe calls for poblano chili peppers—I buy mine at Fred Meyer and Food4Less, but if you don’t have poblanos, substitute a green bell pepper!

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To blister, cut peppers in half and rub the skin with oil. Place under the broiler, skin side up, on high heat—turning as necessary to get all sides. When peppers are done and cooled enough to touch, peel off the skin (you don’t have to get it all off). If you want added spice, add blistered jalapeños.

Want to stretch the recipe? Add another can of beans and an additional 14oz can of tomatoes, or a can of corn!

Seasonings can be substituted as well—use what you can to make it flavorful!

Chili menu

Chili is amazing, and a real crowd pleaser!

Oh, and serve it with Buttermilk Corn Bread, and this tasty appetizer: Roasted Sweet Mini Peppers.

Dessert? Mud Pie! YUM!

Ingredients for White Bean Chili

  • Tomato paste
  • Onion, garlic, poblano chili peppers, green peppers
  • Chili powder, hot or smoked paprika, coriander, oregano and cinnamon
  • Hot sauce (I used chipotle)
  • Ground turkey
  • Whole peeled tomatoes, crushed by hand (diced will work, too!)
  • Chicken or veggie stock
  • Cannelini beans
  • Salt and pepper to taste
  • Olive oil
  • Sour cream, lime juice, chives, cilantro, and/or shredded cheese

What’s important

Difficult times always remind us of what is important.

They also bring us back to simple.

Since we’re at home together now, I’m making sure I keep some of my normal routine.

  • Make the bed.
  • Get dressed (ha, it’s true, it’s very easy to stay in my jammies until noon, since I work from home).
  • Read my devotional: New Morning Mercies [amazon link]
  • Eat healthy.
  • Walk EVERY DAY, yoga or Crossfit.
  • Check in with others – family and friends. I’ve been writing letters, sending cards, and doing a lot of group chats.

How we react, respond, and grow is always our choice. We can’t necessarily change circumstances, and we may not always be happy with the situation, but we can use all opportunities to develop our character. :)

That is our challenge today, Friends … how do we cultivate beauty, even when it feels like we’re stuck?

As I mentioned on my Instagram, our stories today are going to be one of the most powerful parts of our testimonies to come!

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Turkey Poblano White Bean Chili

This recipe calls for poblano chili peppers—I buy mine at Fred Meyer and Food4Less, but if you don’t have poblanos, substitute a green bell pepper! To blister, cut peppers in half and rub the skin with oil. Place under the broiler, skin side up, on high heat—turning as necessary to get all sides. When peppers are done and cooled enough to touch, peel off the skin (you don’t have to get it all off). If you want added spice, add blistered jalapeños as well. Additionally, this recipe can be adjusted to what you have on hand! Want to make it last longer? Add another can of beans and an additional 14oz can of tomatoes, or a can of corn! Seasonings can be substituted as well—use what you can to make it flavorful.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8
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Ingredients
 

  • 2 tablespoons tomato paste
  • 1 large onion, finely diced
  • 5 cloves garlic, crushed
  • 2-3 poblano chili peppers, blistered, peeled, chopped into 1/2’’ squares
  • Alternatively use 2 green bell peppers or 3 large jalapeños roughly chopped
  • 2 teaspoon chili powder
  • 1 teaspoon hot or smoked paprika
  • 2 teaspoon coriander
  • 2 teaspoon oregano
  • 1 tablespoon hot sauce, I used chipotle
  • 1 teaspoon ground cinnamon
  • 1.3-1.5 pounds ground turkey
  • 1 28 oz can whole peeled tomatoes, crushed by hand (diced will work, too!)
  • ½ cup chicken or veggie stock
  • 1 15 oz can cannellini beans
  • Salt and pepper to taste
  • 4-5 tablespoons olive oil
  • Sour cream, lime juice, chives, cilantro, and/or shredded cheese, for topping

Instructions
 

  • Heat 1-2 tablespoons olive oil in a large pot over medium-low heat. Add the onion and garlic—sprinkle with salt and cook until softened and translucent. Add the tomato paste, and stir until it begins to caramelize slightly, then add chopped poblano (or green bell pepper and jalapeño), and stir to combine—salt and pepper to season. Cook for 4 more minutes, then remove contents from pot and set aside.
  • In the same pot, bring heat to medium-high and add 2 tablespoons olive oil. When oil is hot, add ground turkey and break into chunks, but don’t begin to stir. Allow meat to brown, then add to salt and pepper to season, chili powder, smoked paprika, coriander, oregano, and cinnamon. Stir and cook until meat is nearly done. Add in the onion and pepper mixture and stir.
  • Add the hot sauce, chicken stock, beans, and crushed tomatoes and juices into the pot and stir to combine. Salt and pepper to taste.
  • Allow chili to simmer, uncovered, for 40 minutes, or until the liquid evaporates and the chili thickens. Stir occasionally and adjust seasoning as necessary.
  • Serve with sour cream, lime, cilantro, and shredded cheese!
Cuisine: Mexican
Course: Main Course
Author: Sandy / Reluctant Entertainer
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