Classic chiliis at its most satisfying in December and January, but when the weather starts warming up, try white chili to mix things up a bit. Made with turkey (or substitute any gamebird or poultry), white beans, green chilies, and cilantro, white chili is a lighter and more vibrant dish. And the dollop of sour cream atop a steaming bowl lends an extra tang and creamy finish.

One important step for making this chili is to cook the turkey in the oven, setting it aside and adding it to the chili right before serving. One problem with white chili is that unlike using ground meat, chunks of turkey will become rubbery if they sit in the chili during the entire cooking duration. Instead, adding the meat at the end ensures you are serving tender, succulent pieces of meat.

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1. Preheat oven to 400°F. Rub turkey with olive oil and season with salt, pepper, and chili powder. Place on a lined, rimmed cookie sheet, and bake until the internal temperature reaches 165°F. Time will vary. Set cooked meat aside once done.

2. While the turkey is in the oven, heat 1 tablespoon of oil in a soup pot over medium heat. Add chopped onion with a pinch of salt and sweat until translucent. Then add cumin, coriander, and garlic, and sauté for 30 seconds. Next, add canned green chiles and blend with an immersion blender until smooth. Then add drained beans, 3 cups of water or stock, and Knorr chicken bouillon. Bring to a simmer and cook partially covered for 20 minutes. Skim off foam.

3. Before serving, cut the turkey into bite-size pieces and add it to the chili, along with chopped cilantro. Season to taste. Ladle chili into individual bowls and top with a dollop of sour cream and shredded cheese.