White Turkey Chili

White Turkey Chili

9 Reviews
From: EatingWell Soups Special Issue April 2016

This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil or canola oil
  • 1 pound 93%-lean ground turkey
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium zucchini, diced (about 3½ cups)
  • ½ cup bulgur
  • 2 tablespoons dried oregano
  • 4 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon white pepper
  • ¼ teaspoon salt
  • 2 15-ounce cans no-salt-added white beans, rinsed
  • 2 4-ounce cans green chiles, mild or hot
  • 4 cups reduced-sodium chicken broth


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  2. Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
  3. Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  4. Stir in white beans and chiles, then pour in broth; bring to a boil.
  5. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 350 calories; 14 g fat(3 g sat); 10 g fiber; 38 g carbohydrates; 28 g protein; 146 mcg folate; 43 mg cholesterol; 4 g sugars; 0 g added sugars; 216 IU vitamin A; 28 mg vitamin C; 131 mg calcium; 5 mg iron; 596 mg sodium; 1,000 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Folate (36% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 2 medium-fat meat, 1 lean meat, 1½ fat

Reviews 9

February 18, 2019
profile image
By: Emma
Made it exactly as written and it was super delicious. I will definitely be making this one again and again.
October 04, 2018
profile image
By: Victoria Seaver, M.S., R.D.
This is one of my all-time favorite recipes to make in the colder months. I sometimes do a slow-cooker variation of this recipe if I don't want to spend 1 1/2 hours on this recipe in one sitting. I'll do steps 1 & 3 on the stovetop but then transfer everything to a slow-cooker, where I'll add the zucchini, beans, chiles and broth -- super easy! And I always serve with extra toppings! Shredded Cheddar, scallions and pickled jalapenos are my favorites.
March 15, 2017
profile image
By: Kelly Love
I liked this overall, but the zucchini turned into an overlooked mush - and I didn't even soften it as the recipe instructed. I will make it again, but add zucchini last, maybe for the last 20 minutes of the simmering time.
January 06, 2015
profile image
By: EatingWell User
Delicious with Jalapenos This was delicious, I subbed pickled jalapenos for the chiles and it came out flipping amazing. This is now a new staple, so easy to make and asbsolutely delicious especially while it is FREEZING here in MA! Pros: Easy, Quick, Spicy, Not too spicy Cons: Wouldn't cook the zuchini as long
December 31, 2014
profile image
By: EatingWell User
Fabulous Chili Overall just a great cold winter meal! I used 1/2 cup quinoa instead of bulgur and it turned out great. It does need to cook for awhile before turning into a chili texture instead of just a soup Pros: Get extra veggies with Zuchinni
November 03, 2013
profile image
By: EatingWell User
Made this for the second time tonight. Freezes well and it tastes as great as it smells while cooking!
October 29, 2013
profile image
By: EatingWell User
Easily adapted to Vegetarian white chicken chili I made a vegetarian version of this dish using quorn chicken tenders that I cut into small pieces. I had a yellow crookneck squash from a farmers market, so I used that in combination with zucchini. I thought the yellow really held up nicely and added a beautiful color, where the zucchini faded to a greenish/brown after simmering. I don't like using canned beans, so I used dried, which I always feel is worth the extra step of soaking overnight and boiling the next day. I topped mine with a little chopped cilantro and a 1/4 of a lime squeezed over it just before serving. I thought the lime complimented the flavors of this chili. The bulgur wasn't even noticeable as far as flavor, but was great for texture and added fiber. I really love spicy foods, so I also added two habaneros and a jalapeno from my garden, which was just perfect for me! I wanted 8 servings, so I also used 1.5x's each ingredient, which made a HUGE pot of chili! I think I got at least 9 large servings out of it. I will make this again, but the lime and hot peppers are a must for me! Pros: Great flavors with simple ingredients
September 26, 2013
profile image
By: EatingWell User
Great Flavor and Light!! Made this tonight, This is a great alternative from traditional chili. I did not have bulgur on hand and could not find it in my local store so I used barley instead, It still tasted great to me, very flavorful did not need anything else. I would definitely recommend for a cold night! Pros: Tasteful, Easy Cons: Time Consuming
September 13, 2013
profile image
By: EatingWell User
This recipe is delicious! I wasn't sure how zucchini and bulgar would work in chili, but I followed the recipe exactly and I'm so glad I did - it was perfect as is. I topped it with a sprinkle of Montery Jack cheese. Delightful. Will definitely make again.
More Reviews