• Ann Volkwein

Bowls Out: For White Turkey Chili

I find myself craving this chili recipe all year round. Here, I serve it almost like a green posole—with all the bright garnishes that the whole family can customize, and often with crunchy chips, too. (Actually, it has even done double duty as a dip.) Adjust the seasoning to your taste. This is a mild version, as poblanos generally have a very gentle heat, and the spices are conservative, but it can easily be amped up or down. For example you can serve sliced, fresh jalapenos on the side instead of in the chili itself.


For a vegetarian version: Swap out the turkey for 2 large, diced parsnips, 2 cups of chopped white button mushrooms, and 1 1/2 cups of 1/2–inch cubed firm tofu. The parsnips can be added when the turkey would be, sautéing until just tender. Add the tofu and mushrooms when you add the beans.

For a bean-less version: Swap the above for the beans, adding the parsnip with the turkey and the tofu and mushrooms when you would have added the beans.

Adjust flavoring to taste.


How to roast the poblanos: Coat the peppers lightly with olive oil. Put under the broiler or over a direct flame until the skin blisters and becomes black, turning once or twice. Set aside to cool in a paper bag, then remove the skin, stem and seeds.

Serves 8

Cook time: 1 hour

2 tablespoons olive oil

5 garlic cloves, minced

2 pounds lean ground turkey

1 large sweet onion, diced

3 celery stalks, diced

1 jalapeno pepper, seeded and minced (adjust amount for desired heat)

4 poblano peppers, roasted, peeled, seeded, and diced (method above)

1 tablespoon ground cumin

2 teaspoons dried oregano

1/2 teaspoon ground coriander

Kosher salt and freshly ground black pepper

6 cups low-sodium organic chicken broth

2 (15 1/2-oz) cans organic Great Northern beans, drained and rinsed

1 (15 1/2-oz) can organic cannellini beans, drained and rinsed

Lime wedges, for garnish

Shredded Jack cheese, for garnish

Chopped fresh cilantro, for garnish

Thinly sliced radish, for garnish

Diced tomato, for garnish

Sliced avocado, for garnish

Sour cream, for garnish

1. In a large Dutch oven over medium-high heat, combine the olive oil and garlic and saute for 1 minute. Add the ground turkey and cook for 5 to 7 minutes, or until almost cooked, breaking up the meat with a large wooden spoon. Add the onion, celery, and jalapeno and cook until softened, 7 to 8 minutes. Add the poblano peppers, cumin, oregano, coriander, salt, and pepper and stir to combine. Add the chicken broth and bring to a boil, lower heat and reduce to a simmer.

2. Add the Great Northern beans (these are heartier and will hold together) and cannellini beans (these will break down a little, and the starch will thicken the chili perfectly) and simmer for 30 minutes. Serve garnished with a squeeze of fresh lime, shredded cheese, cilantro, radish, tomato, avocado, and sour cream.

(Recipe adapted with permission from Guy Fieri's Guy On Fire, William Morrow 2014)

©2020 by Ann Volkwein