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In a large pot over medium heat, add a small amount of olive oil or use non-stick spray to prevent sticking. Add the chopped onion, bell pepper, and jalapeños. Sauté for 1-2 minutes or until the onions are translucent.
Add the ground turkey and cook until browned. Break it apart with a spoon as it cooks. Add the minced garlic, ground cumin, oregano, coriander, salt, and black pepper. Cook for a few minutes until fragrant.
Stir in the green chile peppers and cook for an additional 2-3 minutes.
Pour in the low-sodium chicken broth and add the cannellini beans. Simmer for about 10 minutes, stirring occasionally.
Add the cream cheese and grated white cheddar cheese. Stir until the cheeses are fully melted and the chili has thickened.
Taste and adjust the seasoning, adding more salt or spices if necessary.
Serve the healthy white turkey chili hot, garnished with fresh cilantro and a sprinkle of grated white cheddar cheese. Add a dollop of Greek yogurt or a light sour cream substitute on top for added creaminess, if desired!
Store in an airtight container in the fridge for up to 5 days.