One-Pot Turkey & White Bean Chili Verde
with Sour Cream
- Wheat
Get ready for a flavor explosion, courtesy of tonight’s riff on a classic chili verde. Upgrading the usual green chile and tomatillo stew, our chefs added Southwest-spiced turkey and hearty cannellini beans to the mix. They topped it all off with a dollop of sour cream and green salsa, because everything about your chili verde should be both slurpable and dippable. Prepare yourself for a big ol’ spoonful of deliciousness.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Cannellini Beans
2 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Jalapeño
1 unit
Green Salsa
1 tablespoon
Flour
(Contains: Wheat)
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Peel and mince garlic. Mince jalapeño, removing ribs and seeds for less heat. • Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and garlic. Add jalapeño to taste. Cook, stirring occasionally, until softened, 5-7 minutes.
• Once aromatics are softened, add turkey* and Southwest Spice to same pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. • Add flour and stir to combine.
• Stir stock concentrates, half the salsa (save the rest for serving), 1 cup water (2 cups for 4 servings), salt, and pepper into same pot. Bring to a boil, then reduce heat to medium. Simmer until thickened, 7 minutes. • Stir in beans and their liquid. Simmer until flavors have combined, 3-4 minutes more.
• Taste and season turkey chili with salt and pepper. • Divide between bowls. Top with sour cream and remaining salsa. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, flavorful chili verde, though some found it bland and added extra seasoning for more depth 🌶️.
- Ease of prep: Customers loved the quick, simple one-pot preparation, perfect for busy weeknights or meal prep.
- Suggestions: Consider adding cheese, tortilla chips, cornbread, or lime juice to enhance flavor and texture.
- Portions: Several mentioned generous servings, with leftovers making great next-day lunches or freezer meals.
- Meat quality: Some reported issues with bone fragments or gristle in the ground turkey, impacting enjoyment.
Reviews from our home cooks
Delicious flavor! Loved the salsa verde and the sour cream and chives as a garnish! It added some great balance to this spicy dish! The broth to the chili was sooo flavorful!! And we liked the amount of turkey for the dish - It was just enough for good chunky bites. We absolutely loved it. A winner!
This was really easy and tasty. I added another can of white beans to stretch the recipe and with adjusted spices, it fed 5 people! Thanks. I love the one-pot meals.
The most delicious chili I've ever had. Will definitely be making this again. 10/10. I opted for half the jalapeño it calls for and added the whole salsa to pot instead of just half. It was the perfect combination of heat and flavor for us. If I had to improve anything, it would be adding twice the amount of sour cream it comes with. Leftovers were even more delicious the next day!
This was a great recipe for the whole family. I would recommend going light on the spice if you enjoy spicy but don't want it to be FIRE. The Verde was the perfect flavor touch!
Wow, this was surprisingly simple and awesome. Flavors were mellow. Since I added all the green chili to the pot, I topped my bowl with sour cream and avocado chunks. Delicious!
Delicious!! The extra salsa Verde and sour cream on top was the best part. And I appreciated the tip about removing the ribs and seeds from jalapeño to reduce heat. It was just the right amount of spice for us.
I have heard of a white bean chili before. This is the first time I have tried one and I loved it. And, it was fun to make since all the ingredients were right there to do it.
We cook Green Chili Verde several times a month in the summer. This was a lighter, winter version because of the turkey and white bean additions. I will be making this version again!
I was apprehensive about trying a recipe with jalapeños since I have pretty low spice tolerance, but it ended up not being hot at all, which is a good thing (although I only used half the southwest spice and just used the salsa verde for serving rather than mixing it in, so that definitely made it less spicy than it could have been). It definitely could have used more sour cream than what was provided but fortunately that's an ingredient I always have on hand. The consistency was closer to soup than chili, but that's actually what I was hoping for. I did find it strange that there were no instructions to drain the turkey, though.
This was a very new dish for us, using ingredients like salsa verde. We loved the flavor of this chili. We would have enjoyed a larger portion. Next time, I will add a salad and cornbread.
