When the weather cools, there’s nothing quite like a warm bowl of chili to make you feel cozy. Today, I’m sharing two fantastic chili recipes that I know you’ll love: a hearty Turkey Chili and a creamy White Chicken Chili. Both are perfect for meal prep or a comforting dinner.
Whether you like red chili or a lighter, zestier option, these recipes are straightforward and packed with flavor. You’ll find easy steps and helpful tips to make your cooking experience a breeze. Let’s get cooking!
Jump to Recipe:
Easy Ground Turkey Chili Recipe
This classic turkey chili is full of flavor and a lighter option than traditional beef. It’s perfect for a weeknight meal or feeding a crowd, packed with beans and spices.
Key Ingredients & Tips for Great Turkey Chili
- Lean Ground Turkey: Opt for 93/7 or 90/10 ground turkey for the best texture and less grease.
- Simmer Time: Let your chili simmer for at least 30 minutes, or even longer, to allow the flavors to combine fully. This makes a big difference.
- Spice Level: Adjust chili powder and cayenne pepper to your liking. You can always add more heat at the end.
What You Need for Turkey Chili
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Your Turkey Chili
Step 1: Brown the Turkey
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
Step 2: Add Veggies and Spices
Stir in the chopped onion, garlic, and bell pepper. Cook for about 5-7 minutes until the vegetables soften. Add the chili powder, cumin, and smoked paprika, stirring for 1 minute until fragrant.
Step 3: Simmer and Serve
Pour in the crushed tomatoes and add the rinsed kidney and black beans. Stir everything together. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. Season with salt and pepper. Serve hot with your favorite toppings.
📝 Final Note
This turkey chili tastes even better the next day, so consider making a big batch for leftovers. Store it in an airtight container in the fridge for up to 3-4 days.
Creamy White Chicken Chili Recipe
This white chicken chili is a delightful change from traditional red chili, offering a creamy texture and a bright, zestier taste. It’s comforting yet fresh, perfect for any season.
Key Ingredients & Tips for Delicious White Chicken Chili
- Rotisserie Chicken: Using pre-cooked rotisserie chicken saves a lot of time and adds great flavor.
- Green Chiles: Don’t skip the canned green chiles; they add a mild, unique flavor that’s key to white chili.
- Creaminess: The cream cheese is what makes this chili so wonderfully creamy. Be sure to stir it in well until melted and smooth.
What You Need for White Chicken Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles, undrained
- 2 cups cooked shredded chicken (from a rotisserie chicken works great)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream or milk
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, lime wedges, avocado slices
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Prepare Your White Chicken Chili
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Combine and Simmer
Pour in the chicken broth. Add the rinsed cannellini and great northern beans, green chiles, shredded chicken, cumin, and oregano (and cayenne, if using). Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes to allow the flavors to blend.
Step 3: Finish with Creaminess
Stir in the cubed cream cheese until it’s completely melted and smooth. Pour in the heavy cream or milk and stir well. Heat through for another 5 minutes, but do not boil after adding the cream cheese and cream. Season with salt and pepper to taste. Serve hot with your preferred toppings.
📝 Final Note
For a thicker chili, you can mash some of the beans against the side of the pot with a spoon before adding the cream cheese. Leftovers can be stored in the refrigerator for up to 3 days.
