Wild Turkey White Chili

Considered by many to not actually be chili, and, yes, I know that my friends in Texas are, as always, going to protest that I would dare to refer to this recipe as “chili.” However, it is still an incredibly bold mix of flavors. The fire-roasted peppers bring earthy flavors, and the cilantro and lime brighten things up. Whether you call it chili, bean soup or stew, I promise that it is very tasty and definitely a great way to utilize all parts of your wild turkey.

Prep Time: 1 hour

Cooking Time: 1 hours

Total Time: 1.5 hours


  • 1 1/2 pounds wild turkey (thighs are especially good)
  • 2 medium poblano peppers
  • 2 jalapeno peppers
  • 1 small bell pepper (I find colored bell peppers a bit sweeter, and they also add great color to the dish.)
  • 1 tablespoon oil (I love avocado oil in this recipe. Olive oil also works well)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoon ground cumin
  • 2 bay leaves
  • 3/4 teaspoon Mexican oregano
  • Salt & black pepper to taste
  • 3 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 2 cans white beans: navy, northern, cannellini or mix of them (drained and rinsed)
  • 1 large can of hominy (drained & rinsed)
  • 6 cups broth (I used homemade broth from the same turkey. Chicken broth also works)
  • Cotija cheese
  • Lime wedges
  • Additional cilantro for garnish


  1. Rub all peppers lightly with oil and roast over a fire or place under the broiler. You want the skin to begin to char and blister.
  2. Remove peppers and let cool.
  3. Chop (or crossly grind) the wild turkey, being careful to remove any tendons, silver skin and the like.
  4. Split the peppers, remove the seeds and then coarsely chop. (you can also remove the white ribs inside, if you prefer a less spicy dish.
  5. Place a Dutch oven or large pot on medium heat.
  6. Add oil, allow to heat up  and then add onions and peppers. Stir until onions are translucent.
  7. Add garlic, stirring often.
  8. Remove the veggies from the pot and set to the side.
  9. Add a bit more oil if needed, then add the meat.
  10. Season with salt & pepper to taste, then cook until the meat just barely begins to brown.
  11. Add all spices, stirring often to mix, and allow them to cook for a few moments, incorporating the flavors.(This will also bring out much more depth of flavor than just adding spices to the broth).
  12. Add the vegetables back in, as well as the beans.
  13. Add the broth and fresh cilantro, stir well.
  14. Cook on a low, simmering for 30 minutes, stirring occasionally.
  15. Add the hominy, cook an additional 10 minutes.
  16. Serve topped with crumbled cotija cheese, lime wedges, and fresh cilantro.
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