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White turkey chili is a perfect cool weather dish.

White Turkey Chili #recipe

Sweet Savant
You can make this White Turkey Chili in a slow cooker as well. After you brown the turkey just add it to the slow cooker with the chicken broth and cook on low for 4 hours. Add the hominy during the last half hour of cooking.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Entree
Cuisine South West USA
Servings 4 -6 servings


  • 1 Poblano pepper
  • 1-2 jalapeno peppers
  • 1 tablespoon canola or vegetable oil
  • 1/2 onion
  • 2 garlic clove
  • one 7 ounce can spicy or mild green chilies
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 3 pounds lean ground turkey
  • 4 cups chicken broth
  • one 29 ounce can hominy
  • 1 teaspoon salt or to taste
  • Shredded Monterrey Jack cheese sour cream, sliced jalapenos, cilantro


  • Roast the peppers
  • Cut the peppers in half, remove the seeds and stems
  • Coat the peppers with 1/2 teaspoon of canola or vegetable oil and place cut side down on a foil lined sheet pan. Broil for 2-3 minutes on high until the peppers become blackened and charred. Remove the pan from the oven and wrap the foil around the peppers and let cool for 5 minutes. Unwrap the peppers and peel the charred skin from the peppers, it's ok if a bit of skin remains.
  • Finely chop the peppers, onion, garlic and green chilies or pulse it all in a food processor until finely chopped.
  • Heat remaining oil in a dutch oven and saute the pepper/onion mixture for 2-3 minutes. Add the ground turkey and cook until browned about 4-5 minutes. You may have to brown the turkey in batches.
  • Add the chicken broth and salt and simmer the chili for 30 minutes. Add the hominy and continue to cook for 15 additional minutes.
  • Top with the garnishes you like and be happy!