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The Best Turkey Green Chili

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  • 1 medium onion, quartered
  • 2, 3-inch or 1, 5-inch jalapeno peppers, stemmed and quartered, including seeds
  • 3 garlic cloves, peeled
  • 1 ½ cups chicken broth, divided
  • 2 tablespoons olive oil, divided
  • 1 lb ground turkey
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • 1 15-ounce can hominy (pozole), drained and rinsed
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Optional toppings: pepitas, queso fresco or ricotta salata


  1. Add onion, jalapenos, garlic and ½ cup chicken broth to a high-speed blender and blend until puréed.
  2. In a 4-quart pot, heat 1 tablespoon olive oil over medium-high heat. Add ground turkey and break into small pieces using a fork. Season with salt and sauté until browned, about 4-5 minutes. Transfer ground turkey and any remaining liquid to a bowl.
  3. In the same pot, add remaining olive oil over medium-high heat. Add purée and cumin and cook until mixture is thickened and a darker shade of green, about 5-10 minutes.
  4. Add turkey, beans, hominy, and remaining 1 cup of broth. Simmer until slightly thickened, about 10 minutes. Season with salt, to taste.
  5. Serve hot with optional toppings.


  1. Adjust jalapeños depending on preferred level of spiciness.