Description
This creamy white turkey chili is pure comfort food. Made with ground turkey, white beans, kale, and a velvety broth enriched with cream cheese, it delivers bold flavor without feeling heavy. Perfect for weeknight dinners or cozy gatherings.
Ingredients
Spice Blend
2 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 teaspoons chili powder
⅛ teaspoon cayenne pepper (adjust to taste)
Chili
3 tablespoons olive oil, divided
1 pound ground turkey (about 92% lean)
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 medium bell peppers, chopped (red, yellow, or orange)
2 (15-ounce) cans white beans, drained and rinsed
4 cups chicken stock (or vegetable broth)
1 bay leaf
1 bunch kale, stems removed and thinly sliced
6 ounces full-fat block cream cheese
Salt, to taste
Instructions
- Prepare the spice mix:
In a small bowl, combine cumin, oregano, smoked paprika, chili powder, and cayenne pepper. Set aside. - Brown the turkey:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the ground turkey, ¼ teaspoon salt, and half of the spice mix. Cook, breaking it apart, until browned. Transfer to a bowl and set aside. - Sauté the vegetables:
In the same pot, add the remaining tablespoon of olive oil. Stir in onion, celery, garlic, and bell peppers. Sprinkle in the remaining spice mix and cook for 2–3 minutes, until slightly softened. - Create the creamy base:
Add the cream cheese to the vegetables. Stir continuously until it melts and coats the vegetables in a smooth layer. - Build the chili:
Add the bay leaf and pour in the chicken stock. Stir well. Return the browned turkey to the pot along with the white beans. - Simmer:
Bring to a gentle simmer and cook for about 15 minutes. Stir in the chopped kale during the last few minutes and cook until tender but still vibrant. - Season and rest:
Taste and adjust salt as needed. Remove from heat and let the chili rest for 10 minutes before serving. It will thicken slightly as it cools.
Notes
- Cream Cheese Adjustment: You can reduce the cream cheese to 4 ounces for a slightly lighter texture while still maintaining creaminess.
- Bean Options: Cannellini, Great Northern, or navy beans all work well in this recipe.
- Kale Substitute: Spinach can be used instead of kale. Add it at the very end since it wilts quickly.
- Spice Level: For extra heat, increase the cayenne or add fresh jalapeños during cooking.
- Make It Dairy-Free: Substitute the cream cheese with a dairy-free alternative, though the texture may vary slightly.
- Prep Time: 10 min
- Cook Time: 30 min