White Chili
I grew up on hearty, comforting bowls of white chili all winter long — this version keeps that cozy feeling but lightens things up with ground chicken or turkey. It’s creamy, mildly spicy from canned green chiles, and comes together fast, which makes it one of my go-to weeknight dinners. If you like a chili that’s more about tender meat and creamy white beans than tomato-heavy heat, this is the recipe you’ll reach for again and again. For a similar take with shredded chicken, see this white chicken chili post.
Why you’ll love this dish
This white chili is quick, forgiving, and crowd-pleasing. Ground poultry keeps the calories and fat lower than a beef chili, while the white beans add body and fiber so each spoonful feels substantial. It’s kid-friendly (mild heat), budget-friendly (one pound of meat + pantry staples), and ideal for nights when you want comfort without too much fuss.
“Perfect for busy weeknights — simple ingredients, big flavor, and everyone asks for seconds.”
It’s also highly adaptable: swap turkey for ground chicken, bulk it up with extra beans or corn, or spoon it over rice for a heartier meal.
The cooking process explained
Before you start, expect a straightforward sauté-and-simmer routine. You brown the ground poultry to develop flavor, soften aromatics (onion, garlic), then stir in canned green chiles, white beans, broth, and spices. A gentle simmer melds the flavors in about 20 minutes. Finish at the table with shredded Monterey Jack, a dollop of sour cream, and fresh cilantro for brightness.
Gather these items
- 1 pound ground chicken or turkey (lean or regular)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth (use low-sodium if preferred)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup shredded Monterey Jack cheese (for serving)
- Sour cream (for serving)
- Chopped cilantro (for serving)
Substitutions and notes: use leftover rotisserie chicken shredded instead of ground poultry (reduce simmer time). For a dairy-free finish, swap the Monterey Jack and sour cream for sliced avocado and a squeeze of lime. If you want a sweet finish or dessert to serve after, consider pairing with simple cookies like these bakery-style gingerbread white chocolate cookies.
Step-by-step instructions
- Heat a large pot over medium heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until no pink remains and it starts to brown, about 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the diced green chilies, drained white beans, chicken broth, cumin, oregano, and a pinch of salt and pepper. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes so flavors meld and the chili thickens slightly. Taste and adjust seasoning.
- Serve hot in bowls and top each portion with shredded Monterey Jack, a dollop of sour cream, and chopped cilantro.
How to plate and pair
This chili is hearty enough to stand on its own but plays well with sides:
- Cornbread or crusty bread for dipping.
- Tortilla chips for a crunchy contrast; scoop a spoonful of chili onto a chip for a quick bite.
- Light salads (mixed greens with lime vinaigrette) cut through the richness.
- For drinks, a crisp lager or a citrusy sparkling water pairs nicely.
For a seasonal pairing, serve alongside a roasted vegetable soup or a bright fall side — try this roasted butternut soup for a mellow, complementary flavor: butternut squash, kale and white bean soup.
How to store & freeze
Refrigerate: Cool chili within two hours and transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
Freeze: Portion into freezer-safe containers or resealable bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm gently on the stovetop over medium-low, stirring occasionally, until steaming and reaching 165°F. Microwave in covered portions, stirring halfway through. Always reheat to at least 165°F for safety.
Pro chef tips
- Browning matters: Let the ground poultry get a little color before you add the onion — those browned bits add depth.
- Rinse the beans: Draining and rinsing canned beans removes excess sodium and prevents a cloudy broth.
- Thickness control: If the chili is too thin after simmering, mash some beans against the pot side to naturally thicken it. If too thick, stir in up to 1/2 cup more chicken broth.
- Season at the end: Add salt gradually and taste after simmering; flavors concentrate as the liquid reduces.
- Safety note: Ground chicken/turkey should reach 165°F. Use an instant-read thermometer if unsure.
Creative twists
- Spicy green chili: Add 1/2 teaspoon cayenne or a chopped jalapeño when sautéing the onion.
- Creamier version: Stir in 1/2 cup cream cheese or 1/2 cup plain Greek yogurt at the end for extra silkiness.
- Vegetarian swap: Replace ground poultry with extra beans and diced mushrooms or crumbled tempeh for texture.
- Tex-Mex style: Add a squeeze of lime, a handful of chopped roasted corn, and top with pickled red onion for brightness.
Your questions answered
Q: Can I make this in a slow cooker?
A: Yes. Brown the ground turkey first, then combine everything in the slow cooker and cook on low for 4–6 hours. Add the cheese and cilantro just before serving.
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes, plus about 20 minutes simmer time — roughly 35 minutes total.
Q: Can I use dried beans instead of canned?
A: Yes, but cook them fully first. Use about 1.5 cups cooked white beans to replace one 15-oz can.
Q: Is this recipe freezer-friendly with dairy toppings?
A: Freeze the chili without cheese, sour cream, or fresh cilantro. Add those fresh when reheating and serving.
Q: How can I make it thicker without adding cream?
A: Mash some beans into the pot or simmer longer to reduce the liquid.
Conclusion
This easy white chili delivers comforting bowls that are quick enough for weeknights and flexible enough for meal prep. If you want more ideas for white-chicken-style versions or inspiration for thicker, creamier results, check out this detailed White Chicken Chili (BEST EVER!) – Cooking Classy and another well-loved take on the dish at Easy White Chili Recipe – Allrecipes.
White Chili with Ground Chicken or Turkey
Ingredients
Main Ingredients
- 1 pound ground chicken or turkey Lean or regular
- 1 can (15 oz) white beans, drained and rinsed Cannellini or Great Northern
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth Low-sodium if preferred
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt And freshly ground black pepper
For Serving
- 1 cup shredded Monterey Jack cheese
- Sour cream For serving
- Chopped cilantro For serving
Instructions
Cooking
- Heat a large pot over medium heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until no pink remains and it starts to brown, about 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the diced green chilies, drained white beans, chicken broth, cumin, oregano, and a pinch of salt and pepper. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes so flavors meld and the chili thickens slightly. Taste and adjust seasoning.
- Serve hot in bowls and top each portion with shredded Monterey Jack, a dollop of sour cream, and chopped cilantro.
