This One-Pot Turkey Chili Verde is made with salsa verde, ground turkey, and white beans. It’s simple, healthy, and can even be made in the slow cooker!
‘Tis the season to get our chili and cornbread game ready.
The time of year when you can always have a pot of soup or chili on the stovetop is just so comforting to me. I’m not really a cold weather fan, but I can appreciate the cold if I’m able to curl up on my couch with a nice warm bowl of chili.
Also, I have a SERIOUS QUESTION for you…
-> Are you team BEANS, or NO BEANS in chili? <-
I’m definitely on team BEANS. I’ve found that this can be pretty controversial, and people tend to have strong opinions about whether or not they want beans in their chili. I love the texture and flavor that beans lend in a soup or chili, and they are perfect in this chili verde.
Ingredients in a one-pot turkey chili verde ->
- SALSA VERDE – This is really the star of the show! You can make your own salsa verde (I’ve used this recipe before), or you can totally go with the shortcut and use store-bought salsa verde to make your life easier. Some salsa verde can be pretty spicy, so make sure you get a mild version if you are buying it.
- WHITE BEANS – one of my favorite beans of all! I love using white beans in this chili because they are nice and creamy, and you are able to keep it more like a ‘white chili’ this way, rather than going traditional.
- GROUND TURKEY – you can decide how lean you want your turkey to be, and feel free to use ground chicken instead!
- BROTH – you can use any type of broth you want, but I recommend either turkey or chicken broth for obvious reasons. Using broth instead of water really deepens the flavor of the chili.
And then of course, a few other ingredients like onion and spices…
What could be better than a warm cozy bowl of turkey chili verde while curled up on the couch watching football?
How to make Turkey Chili Verde in the slow cooker ->
You can make this chili in a large pot on the stove, or even in a slow cooker! Just brown the meat in a skillet, and then add all of the ingredients (except the cilantro) into the slow cooker. You can cook it on low for 4-6 hours, and voila, dinner is ready!
Just make sure that you reduce the amount of broth you use by about 1 cup because the slow cooker creates some condensation as the chili cooks.
Don’t forget to top it with a dollop of (dairy-free) sour cream and cilantro. OH, and maybe even some crushed tortilla chips because DUH. We all need a little crunch with our chili.
Looking for more soup & chili recipes?
- Slow Cooker Turkey Sweet Potato Chili
- Vegan Jackfruit Taco Soup
- Creamy Butternut Leek Soup
- Roasted Carrot & Leek Soup
- Vegetarian 3-Bean Chili
Turkey Chili Verde
- 1 lb lean ground turkey
- 1 medium onion (chopped)
- 2 (15oz) cans white beans (drained and rinsed)
- 3-4 cloves of garlic (finely chopped)
- 2 cups salsa verde
- 3 cups chicken broth
- pinch of black pepper
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- cilantro for garnish
- sour cream for topping (I used Tofutti dairy-free sour cream)
Preheat a large soup pot over medium-high heat. Add the oil, then add the turkey.
Use a wooden spoon to break up the turkey as it cooks. Season with a pinch of salt and pepper, and continue to stir occasionally to brown the turkey on all sides (for about 5-7 minutes). You may have to drain off some of the liquid if it is not browning.
Once the turkey is almost cooked through, add the chopped onion and garlic. Stir occasionally for another 2-3 minutes.
Next, add the beans, salsa verde, and broth. Give it all a good stir and put a lid on the pot. Turn the heat down to medium-low and let it simmer for 30-35 minutes.
When ready to serve, spoon the chili into bowls and top with sour cream, cilantro, and any other desired toppings.