Laney's White Turkey Chili

KCTS 9 Cooks A to Z

Presented by: Margaret Dovey, Tacoma

Cook's Note: This recipe has several ingredients but is worth the effort. We, along with several others, have become addicted to our daughter Elaine’s chili. When I asked her if I could submit her recipe for this cookbook, she answered that she really didn’t have a written one as she does most of her cooking by adding some of this and some of that. So she and her friend Vicki set about making one up. I wish I could have been there when they were making sure to measure the ingredients and then making sure it had the right taste. Chili is good most anytime, but I especially like it with cornbread and a green salad, or as a side dish to a barbecue. It also freezes and reheats well.

Makes approzimately (18) one-cup servings


  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1-1/2 pounds ground turkey
  • 2 medium jalapenos, chopped
  • 3 14 ounce cans diced tomatoes
  • 3 7 ounce cans diced green chilies
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon celery seed
  • 1 teaspoon cayenne pepper
  • 3 tablespoons dried cilantro
  • 1 tablespoon dried parsley
  • 5 15 ounce cans white beans, rinsed and drained
  • 3 cups chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons liquid smoke
  • 1/8 teaspoon celery salt
  • 1 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • sliced avocado
  • grated mozzarella
  • fresh cilantro, chopped


Heat oil in 8 quart medium stockpot on medium heat. Add onion and garlic; cook until softened, about 5 to 8 minutes, stirring occasionally. Add ground turkey and brown; do not drain. Add chopped jalapenos, tomatoes and diced green chilies; stir to combine. Add chili powder, cumin, celery seed, cayenne pepper, cilantro, and parsley. Stir and simmer 5 to 10 minutes. Add white beans and chicken broth, stirring to combine. Add Worcestershire sauce, liquid smoke, celery salt, white pepper and nutmeg. Bring slowly to a boil, stirring occasionally. Cook for about 45 minutes; remove from heat. Top each serving with a slice or two of avocado and grated mozzarella cheese. Garnish with fresh cilantro.


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