White Turkey Chili

This is a great alternative to red chili. It is great as leftovers and easily packed in a thermos for transport.


  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 stalks celery diced
  • 3 medium poblano peppers seeded and white ribs removed, finely diced
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper or more if you like it spicy
  • 2 lb ground white meat turkey
  • 30 oz white beans such as cannellini, drained and rinsed
  • 8 cup organic free range chicken broth
  • ¾ tsp dried oregano
  • Sea Salt
  • 2 tbsp fresh cilantro leaves chopped, optional
  • 1 avocado chopped, optional


  • Heat the oil in large pot or Dutch oven over moderate heat.
  • Add the onion, celery, and peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
  • Add the garlic, cumin, coriander and cayenne and cook, stirring about 30 seconds.
  • Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes.
  • Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
  • Add the salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.
  • Ladle into individual bowls and top with cilantro and garnish with avocados if desired.