Winter White Turkey Chili

We call it this a white chili because there's very little tomato in it, but the addition of cumin, beer, tons of beans and a topper of creamy avocado keeps it just as satisfying as a traditional red chili.
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1 tablespoon olive or vegetable oil

3 to 4 slices thick-cut bacon, chopped

1 1/4 pounds ground turkey (all lean or a mix, whatever you prefer)

1 large sweet onion, chopped

1 large red bell pepper, seeded and chopped 

2 stalks celery, chopped

2 to 3 cloves garlic, finely chopped

1 teaspoon ground cumin

1 tablespoon chili powder

1 (14-ounce) can chickpeas, drained and rinsed

1 (14-ounce) can small white beans, drained and rinsed

1 (14-ounce) can diced tomatoes

1 (4-ounce) can fire-roasted green chiles

1 (12-ounce) bottle light beer, such as lager or ale

1 tablespoon Worcestershire sauce

Salt and ground black pepper 

Salt and ground black pepper

Fresh cilantro, to garnish

Ripe avocado, chopped, to garnish

Directions

  1. Place a large pot over medium heat with the oil. Add the bacon to the pot and cook, stirring occasionally, until browned, 5 to 6 minutes. Increase the heat to medium-high and then add the turkey, onion, bell pepper, celery, garlic, cumin and chili powder to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
  2. Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes.
  3. Serve the chili garnished with chopped cilantro and avocado.

Cook’s Note

I find there are two schools of thought when making chili - "to brown the meat or not to brown the meat?". As you'll see here, I prefer not to brown the meat ahead of time - I just add it in with the vegetables. Neither method is right or wrong, I just feel you get a more tender finished product when the meat cooks more gently along with the vegetables. It's also easier to break up into smaller pieces so that you don't end up with a giant hunk of cooked ground turkey on your spoon. I also opt not to take the bacon out after it has been browned - I want to simmer that bacon flavor in with the chili. You could certainly take the crisped bacon out of the pot if you wanted to and reserve it to be a crispy garnish for serving.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.