This bright and satisfying white bean turkey chili verde has been my go to when I want something that feels both fresh and comforting. I first put this combination together on a rainy weeknight when my pantry had cans of white beans and a jar of salsa verde, and I wanted to turn them into something more than a side dish. The result was an immediate hit in my house. The turkey provides a light, savory base while the salsa verde and green chiles give the pot a lively, tangy heat. Texturally it hits a nice balance the beans soften but hold shape the turkey stays tender and the veggies give little bursts of sweetness and crunch.

I remember serving this at a casual potluck and watching even the pickiest eaters come back for seconds. Over time I refined the spices to include a touch of coriander and oregano which layer under the cumin and bring a rounded herbal note. This is the kind of meal that warms the kitchen and makes people linger at the table. It is forgiving to slight variations and scales easily up or down so it has become one of those dependable recipes I make at least once a month.

Ingredients

• Ground turkey: Use two pounds of fresh ground turkey either dark meat, white meat or a mix. Dark meat gives a bit more fat and flavor while leaner blends hold together well. Look for fresh packs from trusted brands or your butcher and break up the meat while browning for even texture.
• Onion and garlic: One large yellow onion chopped to about two cups plus three to four garlic cloves finely chopped. These aromatics build the savory base and should be softened until golden for the best flavor development.
• Bell pepper and jalapeño: One medium pepper seeded and chopped and one jalapeño seeded and finely chopped. The bell pepper adds sweetness and the jalapeño brings fresh heat keep or remove seeds to control spiciness.
• Warm spices: Two tablespoons ground cumin, one teaspoon ground coriander and one teaspoon dried oregano. These spices layer with the salsa verde to create depth and a warm earthy backbone.
• Salsa verde and green chiles: About 24 ounces of your favorite store bought salsa verde and one 4 ounce can of diced green chiles. Choose a brand you like the flavor of as it becomes the primary sauce of the pot.
• Broth and beans: Two cups low sodium chicken broth to adjust consistency and two 15 ounce cans of drained white beans such as Great Northern or cannellini for creaminess and protein.

Instructions

Brown the turkey:Heat one tablespoon olive oil in a large heavy pot over medium high heat. Add the two pounds of ground turkey and a pinch of kosher salt. Use a heavy spoon to break the meat into small pieces and stir often until the meat loses its pink color and starts to brown in places, roughly five minutes. Transfer the meat and any rendered juices to a bowl and return the pot to the heat.Sauté the aromatics:Add the remaining one tablespoon olive oil to the pot and reduce heat to medium. Add the chopped onion, garlic, bell pepper and jalapeño. Stir frequently and cook until the vegetables are tender and starting to brown about four to five minutes. Browning develops sweetness and adds complexity to the final pot.Add the spices:Stir in two tablespoons ground cumin, one teaspoon ground coriander, one teaspoon dried oregano and one half teaspoon kosher salt. Cook while stirring for about 30 seconds to toast the spices gently and release their oils which lifts the whole dish.Combine and simmer:Return the browned turkey to the pot along with one bay leaf, 24 ounces salsa verde, one 4 ounce can diced green chiles and two cups low sodium chicken broth. Reduce heat to a low simmer and cook uncovered for 45 minutes stirring occasionally. This slow gentle simmer lets flavors meld and the salsa verde soften into a cohesive sauce.Finish with beans:After simmering stir in the two drained 15 ounce cans of white beans and simmer gently for 20 more minutes. Taste and adjust salt and heat as needed. Remove the bay leaf before serving.Serve and garnish:Ladle into bowls and offer toppings such as chopped cilantro, red onion or scallions, grated cheddar or Monterey Jack, sour cream or yogurt, sliced avocado and lime wedges so each person can customize their bowl.

Storage Tips

Let the chili cool for about 30 minutes at room temperature then transfer to airtight containers before refrigerating. Store in the refrigerator for up to four days. For longer storage portion into freezer safe containers leaving an inch of headspace then freeze for up to three months. To reheat thaw overnight in the refrigerator then warm gently on the stovetop over medium low heat stirring occasionally. If the pot seems thick add a splash of broth or water to loosen. Reheated portions often taste even better once the flavors have had time to meld.

Ingredient Substitutions

If you want to vary the protein use ground chicken or lean ground beef instead of turkey. For a vegetarian version swap the turkey for crumbled firm tofu or extra beans and add a splash of olive oil for richness. If you prefer less heat omit the jalapeño and use mild diced green chiles. For a smokier profile add a teaspoon of smoked paprika or use a roasted green salsa. You can also trade Great Northern beans for cannellini or navy beans keeping the same volume and cooking times.

Serving Suggestions

Serve this in deep bowls with a variety of toppings offered on the side so guests can build their own bowl. Fresh cilantro, chopped red onion, sliced scallions, grated cheddar or Monterey Jack cheese, a dollop of sour cream or plain yogurt, sliced avocado and lime wedges are all excellent choices. For a heartier meal serve alongside warm corn tortillas or over steamed rice. For a lighter plate spoon onto a bed of mixed greens for a warm salad style bowl.

Cultural Background

This green chile flavored pot sits at the intersection of Mexican and American home cooking. Salsa verde and green chiles are foundational ingredients in many regional Mexican kitchens particularly those in the north and central regions. Pairing them with beans and a lean ground protein is a natural way to adapt traditional flavors into an easy one pot meal for modern households. The use of cumin coriander and oregano reflects a cross cultural seasoning palette that has become common in Tex Mex and Southwestern style cooking.

Seasonal Adaptations

In spring and summer add fresh charred corn and diced tomatoes for brightness. In fall and winter increase the comfort by stirring in a cup of roasted winter squash or sweet potato for sweetness and body. For holiday gatherings offer a warm bar with toppings like pickled red onions, roasted pepitas and a tray of citrus wedges so the pot can be dressed up for a festive table.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches or easy dinners later in the month. Portion into single serve containers with a wedge of lime stored separately to preserve brightness. Label containers with the date and a quick reheat guide. If freezing add the avocado and dairy toppings fresh when serving as they do not freeze well. This pot is ideal for planning weekday meals because it warms through evenly and holds its texture.

This bowl of green chile and white bean goodness represents the best of simple, flexible home cooking. It is approachable, full of flavor and easy to make your own. Invite friends, pass around the toppings and enjoy the kind of meal that encourages conversation and seconds.