Creamy White Turkey Chili with Cornbread Croutons

I don’t know about you, but my January goals include wrapping my cold hands around warm bowls of food every chance I get. You, too? Pay close attention, then, cuz this white turkey chili is on demand with everything you want…mild chili flavors surrounded by soothing creaminess, hearty ingredients to fill you up, and adorable sweet cornbread croutons to make you smile 🙂

As you know, there are all kinds of chilis out there in the universe.

Some set your light on fire, some have you hearing mariachi bands in your head, and some make you feel like you’re saving the world with all its plant-based goodness.

What kind of chili is this white turkey chili?

It’s the friendly kind, mildly seasoned with cumin and oregano, and just the tiniest heat from cayenne.

This is your BFF chili, always welcoming, never aggressive, wrapping you in warmth and goodness.

This chili is basically Olaf.
Who wants a warm hug?

And it just got better with the addition of cornbread croutons.
They kind of remind me of Olaf’s wonky teeth, dontcha think?

A few notes about this Creamy White Turkey Chili with Cornbread Croutons

→If you recognize this recipe at all, it’s because it’s a direct take-off from my White Chicken Chili with Greek Yogurt. Why mess with success 🙂

→This chili is gluten free. It is not dairy free as written, but you could substitute non-dairy yogurt (like Silk) if desired.

→The easy gluten free cornbread recipe I used for the croutons is both gluten free and dairy free. The recipe includes the simple substitutions you can make if you don’t require any gluten or dairy modifications, with the same delicious results.

→Though this is a stovetop recipe that takes just 45 minutes to pull together, you can easily adjust it for the slow cooker. That would be clutch on a day you have to be in and out in the hours prior to the meal. Just prepare the onions, peppers, garlic and turkey on the stovetop as directed. Then move the mixture, plus the spices, chicken broth, beans and corn to the slow cooker, Cover and cook on Low for 3 hours before moving on to the final step of blending part of the chili with the yogurt, and reheating.

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Creamy White Turkey Chili with Cornbread Croutons

A mild white turkey chili that's mild in flavor and packed with protein thanks to the addition of Greek yogurt. The cornbread croutons add a sweet touch.

Servings 6 people

Author Julia Robarts

Ingredients

• 2 tablespoons canola oil
• 1 small onion, chopped about 1 cup
• 1 medium green bell pepper, seeded and chopped about 1 cup
• 1 teaspoon chopped garlic
• 1 pound ground turkey
• 1 teaaspoon cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper or to taste
• 1 15-oz can white beans (cannelini, Great Northern, etc) drained and rinsed
• 1 15-oz can whole kernel corn, no salt added drained and rinsed
• 2 cups chicken broth lower sodium
• 1 cup plain Greek yogurt whole milk
• 1 pan prepared cornbread *see recipe notes

Instructions

1. In a large non-stick sauce pan, heat the oil over medium heat. Add onions and bell peppers and saute for 3-4 minutes, until they begin to soften. Toss in the garlic and saute for an additional 30 seconds.

2. Add the ground turkey, cumin, oregano, salt and cayenne, and saute until the turkey is no longer pink (about 5 minutes). 

3. Add the drained beans and corn, and the broth. Cover and simmer on Low for 20 minutes.

4. Transfer about one-third of the chili into a food processor or blender, along with the Greek yogurt. (Or transfer to a deep bowl, and use an immersion blender). Blend until well pureed. Add mixture back into saucepan, stir until combined, and cover. Keep on Low until heated through (an additional 5 minutes) -  do not bring to a boil.

5. Serve warm topped with toasted cornbread croutons. 

Cornbread Croutons

1. Cut cornbread into 1" squares. Heat a nonstick skillet over medium/high heat with a teaspoon of olive oil. 

2. Add the cornbread cubes and toast for about 1 minute per side, until golden. Serve immediately on top of chili.

Recipe Notes

Slow Cooker Tip: Though this is a stovetop recipe that takes just 45 minutes to pull together, you can easily adjust it for the slow cooker. That would be clutch on a day you have to be in and out in the hours prior to the meal. Just prepare the onions, peppers, garlic and turkey on the stovetop as directed. Then move the mixture, plus the spices, chicken broth, beans and corn to the slow cooker, Cover and cook on Low for 3 hours before moving on to the final step of blending part of the chili with the yogurt, and reheating.

Cornbread Tip: The easy gluten free cornbread recipe I used for the croutons is both gluten free and dairy free, and can be found at https://www.jugglingwithjulia.com/2018/01/18/easy-gluten-free-cornbread/. The recipe includes the simple substitutions you can make if you don't require any gluten or dairy modifications, with the same delicious results.

Dietary Considerations: This chili is gluten free. It is not dairy free as written, but you could substitute non-dairy yogurt (like Silk) if desired.