White Turkey Chili

While most Chili is thick and hearty, this version is a bit thinner and lighter but still full of flavor!


  • 2 tablespoon olive oil
  • 1 large yellow onion, diced
  • salt and freshly ground pepper
  • 2 teaspoon toasted ground cumin
  • 5 garlic cloves, minced
  • 1 jalapeño, seeded, and minced
  • 3 cans (each 7 ounce) whole fire-roasted Anaheim chilies, diced
  • 4 - 4 ½ cup low sodium chicken broth
  • 1 pound hormone free ground white turkey meat
  • 1 package frozen corn
  • 2 tablespoon minced fresh cilantro
  • ¼ cup cornmeal


  • In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add ground turkey, cumin, garlic, and jalapeño and cook, stirring for 5 minutes.
  • Stir in the chilies and 3 ½ cups of the broth, and then transfer to a slow cooker. Stir beans, oregano and cilantro.
  • Put the cornmeal in a small bowl and slowly whisk in ½ cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on low.
  • When cooking is done, thin the chili with more broth if needed.
  • Ladle the chili into warmed bowls. Serve with cheese, sour cream, diced avocado and lime wedges.

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