The BEST Hatch White Bean Turkey Chili
When hatch chile season shows up, Big Poppa doesn’t mess around. He roasts them, freezes extras for later, and then turns the good stuff into a bold, smoky, creamy white bean turkey chili that tastes like fall just kicked the front door open.
This isn’t your average white chili. We’re roasting hatch chiles, building flavor on the BPS Drum, and layering in jalapeños, cumin, coriander, Little Louie’s, and Alleluia. Then we bring in shredded turkey, white beans, bone broth, and a little roux magic to get the texture just right.
Top it with crema, avocado, lime wedges, and fresh jalapeños, and now you’ve got a bowl that eats like comfort food but still throws a little heat.
Poppa’s Game Plan
We roast the hatch chiles first because flavor starts there. Then we soften the aromatics on the drum so they pick up a little smoke before they ever hit the pot. The beans go in with their liquid for body, the turkey gets shredded instead of cubed because it just eats better, and the lime wakes the whole thing up.
This is chili with a little swagger.
Shop Rubs & Sauces
Build Bold Chili Flavor:
Little Louie’s Seasoning
Jallelujah Jalapeño Seasoning
Jallelujah Lime Seasoning
FAQ
Why use turkey instead of chicken?
Turkey gives a richer, slightly deeper flavor and holds up better in chili.
Can I use leftover turkey?
Yes — this is perfect for leftover smoked or roasted turkey.
What if I can’t find hatch chiles?
Sub roasted Anaheim or poblano peppers and keep rolling.
How do I thicken the chili?
Use a quick butter + flour roux or let it reduce longer uncovered.
The BEST Hatch White Bean Turkey Chili
6-8
20 minutes
369
American BBQ, Southwestern-Inspired
Chili, Main Dish, Drum Smoker Recipes
This hatch white bean turkey chili is smoky, creamy, and packed with bold flavor. Roasted hatch chiles, jalapeños, sweet onion, white beans, and shredded turkey come together with cumin, coriander, Little Louie’s, and Alleluia seasoning. Finished on the drum smoker for added depth and thickened with a simple roux if needed, this chili delivers rich, comforting flavor with a fresh citrus kick from Jallelujah Lime. Serve with crema, avocado, and lime for the ultimate bowl.
Ingredients
4 hatch chiles, roasted, peeled, seeded, and diced
2 fresh jalapeños, diced
1 sweet onion, finely diced
2 tbsp avocado oil
1 tbsp cumin
1 tsp coriander
2 cans white kidney beans or cannellini beans, undrained
3–4 cups shredded cooked turkey or chicken
2 cups chicken bone broth
Juice of 1/2 lime
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2 tbsp butter
2 tbsp flour
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Crema
Avocado wedges
Lime wedges
Sliced jalapeños
Directions
Roast hatch chiles until charred, then peel, seed, and dice.
In a cast iron pot, add avocado oil, jalapeños, diced hatch chiles, and onion.
Season with cumin, coriander, Little Louie’s, and Alleluia. Stir well.
Set pot uncovered on the drum smoker at 275°F for about 12 minutes until softened.
Bring pot inside and stir in white beans with liquid, shredded turkey or chicken, bone broth, and lime juice.
Return covered pot to the drum at 275°F and cook 25–30 minutes, stirring occasionally.
If needed, thicken with a butter-flour roux.
Finish with a light sprinkle of Jallelujah Lime and serve with crema, avocado, lime, and jalapeños.
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