Southwest Turkey and White Bean Chili Verde with Sour Cream

Warm up with a bowl of this vibrant and satisfying chili verde. Ground turkey and creamy cannellini beans simmer in a tangy green salsa infused with Southwest spices, creating a rich and comforting dish that comes together in just one pot. The best part? A cool dollop of sour cream and a sprinkle of fresh scallions balance the heat perfectly.

This recipe is perfect for busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen. With simple ingredients and bold flavors, it’s a guaranteed crowd-pleaser that will transport your taste buds to your favorite taqueria.

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Ingredients

13.4 ounce Cannellini BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the jalapeño, removing the ribs and seeds for less heat if desired.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add the onion, garlic and scallion whites. Add the jalapeño to taste. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add the ground turkey and Southwest Spice Blend to the pot. Cook, breaking the meat into pieces, until browned and cooked through, about 5-7 minutes. Sprinkle the flour over the mixture and stir to combine.
4. Stir in the chicken stock concentrates, half of the green salsa (reserve the rest for serving), 1 cup of water, salt and pepper. Bring to a boil, then reduce the heat to medium. Simmer until the chili thickens, about 7 minutes.
5. Stir in the cannellini beans (including their liquid). Continue to simmer until the flavors meld, about 3-4 minutes more. Taste and adjust seasoning with salt and pepper.
6. Divide the chili among bowls. Top each with a dollop of sour cream, a sprinkle of scallion greens and a spoonful of the remaining green salsa. Serve hot.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute cannellini beans with great northern beans, navy beans or even pinto beans. The cooking time may vary slightly.

Can I make this chili vegetarian?

Absolutely! Replace the ground turkey with an equal amount of plant-based ground meat or extra beans. Use vegetable stock concentrate instead of chicken.

How can I store leftovers?

Store cooled chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a little water if needed.