White chili

White chili is a great one pot dish for a cool day. This chili combines a lot of my favorite flavors -- lime, cilantro, avocado, cumin, and more. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I feel that the toppings are really important for the white chili. They add all sorts of great colors and textures that I think make this dish. Plus they make it extra hearty and filling. This chili is mildly spicy, depending on your poblano peppers. Poblanos tend to have a medium spice to them, but I find that they can range it their hotness.The creamy avocado and sour cream help to balance out any extra heat.

This recipe will make about four to six bowls of chili. You can easily stretch it by adding more beans or vegetables. This is a great meal to have a pot of just sitting in the fridge for a quick dinner or as a warm lunch to take with you to work on a cold day. It usually doesn't last long around our place though!
 
White chili
1 lb ground turkey
1 medium to large white onion, diced
2 medium poblano peppers, diced
2-3 cloves of garlic, minced
2 tablespoons cumin
1 teaspoon ground coriander
salt and pepper to taste
1 teaspoon dried oregano
4 cups low sodium chicken stock
1/4 cup salsa verde (green salsa or substitute diced jalapeno)
zest and juice of half a lime (other half reserved for serving)
1 can (14 oz) white beans (I use great northern)
1/2 cup frozen corn kernels
1/2 cup fresh chopped cilantro
olive oil
 
toppings:
lime wedges
avocado chunks
Monterey jack cheese (shredded)
sour cream
crumbled up corn chips (I use organic blue corn)

In a large soup/stock pot, warm olive oil over medium heat. Add the onions, garlic, and peppers. Cook until onions turn translucent. With a wooden spoon, move the vegetables to the edges of the pot and add the turkey to the middle. Cook until the turkey is browned. Drain any fat. Add salt, pepper, coriander, cumin, and oregano and stir. Add the chicken stock and salsa and cook until warm. Add beans and corn and bring to a boil, reduce to a simmer. Continue simmering for about 30 minutes. 

Then add the lime zest, juice, and cilantro. Ladle the chili into a bowl and top with corn chips, cheese, avocados, a dollop of sour cream, and extra cilantro and lime juice.