One-Pot Turkey and White Bean Chili Verde with Sour Cream

This hearty chili verde puts a flavorful twist on the classic green chile and tomatillo stew. We’ve added Southwest-spiced ground turkey and creamy cannellini beans for a satisfying, protein-packed meal that comes together in just one pot.

Topped with a cool dollop of sour cream and a spoonful of green salsa, every bite is a perfect balance of smoky, spicy and tangy. It’s the kind of dinner that’s as fun to dip into as it is to slurp up.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely chop the onion and mince the garlic. Remove seeds from the jalapeño and dice it finely.
2. In a large pot or Dutch oven, cook the ground turkey over medium-high heat, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
3. Add the chopped onion, garlic and jalapeño to the pot. Cook until softened, about 3 minutes.
4. Stir in the Southwest spice blend and flour, cooking for 1 minute until fragrant.
5. Add the cannellini beans (rinsed and drained), chicken stock concentrate and 1 cup of water. Stir well, scraping up any browned bits from the bottom.
6. Bring to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the chili thickens slightly.
7. Stir in the green salsa and cook for another 2 minutes. Season with salt and pepper to taste.
8. Serve the chili in bowls, topped with a dollop of sour cream and an extra drizzle of green salsa if desired.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. The cooking time remains the same.

Is this chili very spicy?

The Southwest spice blend and jalapeño add moderate heat. For less spice, use only half the jalapeño or omit it entirely.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Reheat gently on the stovetop, adding a splash of water if needed.