Ingredients
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1 Tbsp neutral oil
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1 medium yellow onion, chopped
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1 jalapeño, seeded and finely chopped
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp ground cumin
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1 lb ground wild turkey
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5 cups low-sodium chicken broth
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2 (4.5 oz) cans green chiles
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Kosher salt, to taste
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Fresh cracked black pepper, to taste
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2 (15 oz) cans white beans, drained and rinsed
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1½ cups frozen corn
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½ cup sour cream
For Serving
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Sliced avocado
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Fresh chopped cilantro
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Crushed tortilla chips
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Shredded Monterey Jack cheese
🔥 Instructions
Step 1 – Build the Base
Heat oil in a large pot over medium heat.
Add onion and jalapeño, cook 6–8 minutes until softened.
Stir in garlic, oregano, and cumin. Cook 1 minute until fragrant.
Add ground wild turkey, breaking it up as it cooks until browned through.
Pour in chicken broth and green chiles. Season with salt and pepper.
Bring to a gentle boil, then reduce to a simmer for 10–12 minutes.
Step 2 – Thicken & Finish
Add white beans. Lightly mash about ¼ of them to thicken the chili naturally.
Simmer 8–10 minutes until slightly creamy.
Stir in corn and cook 1–2 minutes until heated through.
Remove from heat and stir in sour cream.
Step 3 – Serve
Ladle into bowls and top with:
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Avocado
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Cilantro
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Crushed tortilla chips
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Monterey Jack
Serve hot.
