White Turkey Chili: Creamy Comfort with a Flavorful Twist

When the Marrakech air turns crisp, I find myself reaching for my Instant Pot and craving bowls of creamy, spicy white turkey chili. Inspired by my Southern roots and the Moroccan love for bold flavors, this recipe bridges both worlds. It’s light but hearty, creamy yet spiced, and it uses up that leftover turkey sitting in the fridge. In this post, I’ll share exactly how to make white turkey chili in the Instant Pot, the secret ingredient that transforms it, and how to get that perfect thick, spoonable texture. You’ll also find my tips on Moroccan-inspired flavor twists and dairy-free swaps.

A Southern-Moroccan Take on White Turkey Chili

My first attempt at Instant Pot white turkey chili happened the year I moved to Marrakech. I had just finished making my first-ever Moroccan-style Thanksgiving dinner and had way too much turkey leftover. Craving something comforting but not too heavy, I remembered my grandmother’s white chicken chili. I swapped the chicken for turkey, added some Moroccan spice, and threw it all into my Instant Pot. Ten minutes later, I was hooked.

What makes this chili so special is how adaptable it is. You can use ground turkey or leftover shredded meat, adjust the spice level, and even make it dairy-free. In Moroccan homes, soups and stews are judged by their balance, not their complexity. This white turkey chili follows that same idea: bold, balanced, and deeply satisfying.

If you love simple but flavorful weeknight recipes, my Instant Pot Lentil Harira is another great pick. And if you’re craving Southern classics, check out my 30-Minute Southern Red Beans, a cozy dish with Cajun flair.

What Makes It Different from Traditional Chili

White chili skips the red sauce and leans on white beans, green chilies, and mild spices. There are no tomatoes or red chili powder here. Instead, you get creamy broth, subtle heat, and a clean flavor that’s surprisingly comforting.

Chili vs. White Chili:

Using the Instant Pot for white chili intensifies the spices and cuts cooking time in half. You get long-simmered flavor in just 30 minutes. The sauté function also gives you a beautiful base by browning your turkey and aromatics before pressure cooking.

If you’re curious how pressure cooking enhances spice, check out my Instant Pot Moroccan Chickpea Stew, where cumin, cinnamon, and ginger create magic.

Mastering the Flavor of White Turkey Chili

What Is the Secret Ingredient in White Chicken (or Turkey) Chili?

You might think the answer is some rare spice or fancy dairy product, but the real secret is lime juice. That final squeeze of acidity just before serving balances the richness and brightens the entire dish. It’s the same trick I use in my Smoky Instant Pot Black Bean Chili to cut through the heaviness.

To deepen flavor even more, sauté your spices—especially cumin and coriander—before pressure cooking. A pinch of ras el hanout (a Moroccan blend with cardamom, cinnamon, and ginger) adds warmth and mystery.

If you’re shopping for spices, I recommend this ras el hanout blend on Amazon — it’s close to what I find in the local souks.

How Moroccan Spices Elevate the Dish

You don’t need much—just a small amount of paprika, cinnamon, and turmeric can elevate this white chili from simple to soulful. This flavor profile mirrors what I use in my Instant Pot Sweet Potato & Chickpea Curry, which is also creamy, spicy, and comforting.

Not into spicy? Add more depth with garlic powder and a bay leaf instead. Love heat? Add a teaspoon of harissa paste or diced jalapeño.

Looking for a cream finish? Try a dollop of sour cream or this plant-based alternative on Amazon.

Making White Turkey Chili Thick and Hearty

How to Make White Turkey Chili Thicker

The Instant Pot can sometimes make soups thinner than expected, but there are several quick fixes:

• Mash beans: After cooking, mash ½ cup of the beans with a fork and stir them back in.
• Cornstarch slurry: Mix 1 tbsp cornstarch with 2 tbsp water. Add and simmer on Sauté for 2 minutes.
• Greek yogurt or cream cheese: Stir in after pressure cooking for richness.

I use these same tricks in my Moroccan Spiced Vegan Lentil Soup, and the results are just as creamy—without the dairy if needed.

Ingredient Swaps and Dairy-Free Tips

To make it dairy-free:

• Swap Greek yogurt with unsweetened coconut cream
• Use plant-based cheese or skip it entirely
• Use cashew cream for a nutty, rich finish

For broth, try low-sodium turkey broth from Allrecipes or grab organic options from Amazon.

For more dairy-free inspiration, check my Red Lentil Tagine Bowl—rich, plant-based, and completely satisfying.

Step-by-Step Guide to Making White Turkey Chili

How to Make a Turkey Chili from Scratch

Here’s how to make white turkey chili in the Instant Pot in 30 minutes:

1. Sauté aromatics: Turn on Sauté mode. Add oil, chopped onions, garlic, and jalapeño.
2. Add turkey: Brown 1 lb of ground or shredded turkey. Season with salt, pepper, cumin, and coriander.
3. Add remaining ingredients: Stir in 2 cans of white beans, green chilies, broth, and spices.
4. Pressure cook: Set to High for 10 minutes. Let naturally release for 10 minutes.
5. Finish: Mash some beans, stir in lime juice and Greek yogurt or cream cheese.

This is similar in process to my Make-Ahead Instant Pot Chicken Tagine—both use layering and bold flavor foundations.

Serving Tips and Storage Advice

Serve with:

• Fresh lime wedges
• Avocado slices
• Cilantro
• Tortilla chips from Amazon

Sides that work well:

• Rosemary Skillet Cornbread
• Steamed rice
• Warm Moroccan khobz

Storage:

• Fridge: 4 days
• Freezer: 3 months (in sealed containers)
• Reheat: Microwave or simmer; add broth if too thick

Also try my One-Pot Moroccan Chicken Stew if you’re looking to batch cook cozy meals ahead of time.

FAQ Section

What is the secret ingredient in white chicken chili?
Fresh lime juice. It adds brightness and lifts the entire flavor.

How to make white turkey chili thicker?
Mash beans, use a cornstarch slurry, or stir in Greek yogurt or cream cheese post-cook.

What is the difference between chili and white chili?
Chili uses red beans and tomatoes. White chili uses white beans, green chilies, and no tomatoes—it’s creamier and lighter.

How to make a turkey chilli?
Sauté aromatics, add turkey, beans, and broth, pressure cook, stir in lime and yogurt, then serve.

White Turkey Chili: Creamy Comfort with a Flavorful Twist

Recipe by Ellie HarperCourse: DinnerCuisine: Southern AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

340

kcal

Total time

29

minutes

This hearty Instant Pot white turkey chili is rich, creamy, and perfect for weeknight dinners or leftover turkey. Packed with white beans, green chilies, and warm spices, it’s a healthy one-pot comfort meal made in just 30 minutes.

Ingredients

• 1 tablespoon olive oil
  1 medium onion, diced
  3 cloves garlic, minced
  1 jalapeño, seeded and chopped
  1 lb cooked or ground turkey
  1 teaspoon ground cumin
  ½ teaspoon ground coriander
  Salt and pepper to taste
  2 cans white beans, drained
  1 (4 oz) can mild green chilies
  2 cups chicken broth
  ½ teaspoon ras el hanout (or paprika)
  Juice of 1 lime
  ½ cup plain Greek yogurt (optional, for creaminess)
  Fresh cilantro and tortilla chips, for serving

Directions

• Turn the Instant Pot to Sauté mode and heat olive oil.
  
• Add diced onion, garlic, and jalapeño. Sauté for 3–4 minutes until soft.
  
• Add cooked or ground turkey and sauté until lightly browned.
  
• Stir in cumin, coriander, salt, and pepper.
  
• Add white beans, green chilies, and chicken broth.
  
• Sprinkle in ras el hanout or paprika and stir well.
  
• Close the lid and set the Instant Pot to Pressure Cook on High for 10 minutes.
  
• Once done, let the pressure naturally release for 10 minutes.
  
• Open the lid and gently mash some beans with a spoon to thicken the chili.
  
• Stir in lime juice and Greek yogurt if using. Adjust seasoning.
  
• Switch to Keep Warm or Sauté for 2 minutes to reheat gently.
  
• Ladle chili into bowls and top with fresh cilantro.
  
• Serve with tortilla chips or cornbread.
  
• Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Notes

• Use ground or shredded turkey—either works great.
  Add cream cheese or coconut milk for a richer texture.
  Freeze in single servings for quick reheating.