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Turkey, Sausage, and Poblano White Chili

Erica Schwarz


  • 1 T extra virgin olive oil
  • 12 oz hot turkey sausage ~3 links, casing removed
  • 1 medium onion diced
  • 2 poblano peppers seeded and chopped
  • good pinch kosher salt
  • 3 c Chicken Stock
  • 2 16-oz cans navy beans, drained and rinsed
  • 1 t ground cumin
  • 1 t chili powder
  • 1/4 t chipotle chili powder
  • 1/2 t dried oregano
  • 1/4 t fresh cracked pepper
  • 2-3 c cooked turkey coarsely chopped
  • 1/4 c half and half
  • chili fixins: such as shredded sharp Cheddar cheese corn chips, chopped green onion


  • Preheat large stockpot on medium-high. Place oil in pan, then add the sausage and cook, breaking it up into small pieces with a wooden spoon or spatula, until no longer pink. Add the poblano peppers and onions and season with salt. Cook, stirring regularly, until vegetables are tender (~5 minutes).
  • Stir in the cumin, chili powders, oregano, pepper, then beans and broth and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until thickened.
  • Stir in the turkey and milk; simmer 5 minutes or more to desired consistency. Serve with chili fixings such as shredded cheese, corn chips, and chopped green onion.