If you’re searching for a comforting yet healthy twist on chili, let me introduce you to my favorite kitchen staple: the White Bean Turkey Chili Recipe. This isn’t your regular tomato-heavy chili — it’s cozy, packed with protein, and has this wonderful creamy texture from the beans and a touch of Greek yogurt. Plus, it’s super flexible and perfect for any season. I absolutely love how it fills up the house with warmth and flavor without weighing you down. Keep reading because this recipe is fan-freaking-tastic, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Healthy and Hearty: This chili is loaded with lean turkey and white beans, making it a nutritious yet satisfying meal.
- Comfort Food with a Clean Twist: You get all the cozy warmth of chili, but without the heaviness of traditional beef and red beans.
- Easy and Adaptable: I love that you can make it on the stovetop, in a slow cooker, or Instant Pot with minimal fuss.
- Flavorful but Not Overpowering: You control the spices so it’s comforting without being too hot, perfect for family dinners.
Ingredients You’ll Need
This White Bean Turkey Chili Recipe balances savory turkey with creamy beans and just the right amount of heat from green chilies and spices. I always suggest using good-quality ground turkey and fresh garlic to really make the flavors pop.
- Olive oil spray: Helps prevent sticking without adding too much extra fat.
- Small onions: Bring sweetness and depth; yellow or white onions both work.
- Garlic cloves: Fresh and minced for that aromatic punch.
- Lean ground turkey (93% lean): Keeps the chili lean but moist; don’t use super lean or it can dry out.
- Diced green chilies: Adds mild heat and a lovely pepper flavor; canned is fine.
- Kosher salt: Enhances all the other flavors wonderfully.
- Cumin and oregano: Essential earthy herbs that bring chili’s classic warmth.
- Chili powder: Adjust to taste for the desired spice kick.
- Crushed red pepper flakes: Optional but great for a subtle heat layer.
- Bay leaf: Adds a subtle herbal note that rounds out the flavor.
- Cannellini or navy beans: I prefer cannellini for creaminess; make sure to rinse and drain canned beans well.
- Chicken broth: Adds savory depth; I recommend low sodium so you can control saltiness.
- Reduced-fat sour cream or Greek yogurt: Stirring this in at the end gives the chili a silky richness without heaviness.
Variations
I’m all about making dishes your own, and this White Bean Turkey Chili Recipe is no exception. Feel free to tweak the spices or swap in ingredients to match your family’s preferences.
- Spice it up: When I want an extra kick, I add a diced jalapeño with the onions or up the crushed red pepper flakes. It makes a delightful difference!
- Switch the beans: Navy beans are great too, but sometimes I use a mix of white beans for variety in texture.
- Make it vegetarian: I’ve tried omitting the turkey and using hearty mushrooms instead, with extra broth—still delicious and filling.
- Slow cooker style: If you’re short on time, crockpot this recipe for an effortless dinner that melds flavors beautifully.
How to Make White Bean Turkey Chili Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating your pot or Dutch oven over medium heat, and spray it with olive oil just enough to coat the bottom. Then toss in the chopped onions and garlic. I love to cook them gently for about 4 to 5 minutes until they’re translucent and fragrant — that’s when you start to smell the magic happening.
Step 2: Cook the Ground Turkey
Next, add your ground turkey to the pot. Break it up with a wooden spoon as it browns, stirring frequently so you get even cooking. This should take about 5 minutes until the turkey loses its pink color and is cooked through. Don’t rush this part; you want nice texture and no gray bits lurking.
Step 3: Spice Things Up
Once the turkey is ready, stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and red pepper flakes. Cook everything together for a couple of minutes to toast the spices and bring out their full aroma. Trust me, this step makes all the difference — it layers flavor beautifully.
Step 4: Blend and Combine the Beans
Here’s a cool trick I discovered: take one can of beans with 1 cup of chicken broth and puree it in a blender until smooth. Pour that creamy mixture back into the pot along with the remaining beans, broth, and your bay leaf. This creates a chili that’s thick and velvety without needing cream or flour.
Step 5: Simmer Low and Slow
Bring everything to a boil, then cover and lower the heat to a gentle simmer for about 30 to 35 minutes. Stir every now and then so nothing sticks to the bottom, and watch as the flavors meld into something truly spectacular. You’ll notice it thickens naturally, which is the best part!
Step 6: Finish with Creaminess
After simmering, stir in the reduced-fat sour cream or Greek yogurt and cook for another 4 to 5 minutes. This adds a subtle tang and smoothness that I find really balances the spices. Taste and adjust salt or chili powder as needed here — it’s your finishing touch!
Pro Tips for Making White Bean Turkey Chili Recipe
- Use 93% Lean Turkey: It strikes the perfect balance between moistness and health — super lean versions can dry out your chili.
- Don’t Skip Toasting Spices: Even a quick 2-minute toast with the meat unlocks big flavor.
- Blend One Can of Beans for Thickness: This secret gives you chili that’s creamy without any added thickeners.
- Adjust Broth Quantity if Needed: If your chili seems too runny, reduce broth next time or simmer uncovered a bit longer to thicken.
How to Serve White Bean Turkey Chili Recipe
Garnishes
I’m a big fan of topping my bowl with shredded Monterey Jack cheese because it melts into the chili so nicely. Diced avocado adds creaminess and freshness, while chopped cilantro and sliced jalapeños give a bright, zippy contrast. Greek yogurt or sour cream tops it off with tang. Oh, and scallions add that mild onion crunch I can’t resist.
Side Dishes
On chilly nights, I love pairing this chili with cornbread — nothing beats dunking soft, buttery cornbread into that bowl. A simple green salad or steamed veggies balance the heartiness. If you’re craving carbs, tortilla chips or warm flour tortillas make great companions too.
Creative Ways to Present
For family gatherings, I’ve served this chili in bread bowls—just hollow out a small sourdough loaf and ladle the chili right inside. It’s always a hit! Another fun idea is to offer a chili bar with all the toppings laid out so everyone builds their perfect bowl. It turns dinner into a social event, which is one of my favorite ways to enjoy this recipe.
Make Ahead and Storage
Storing Leftovers
Personally, I love making a big batch so I have leftovers ready. I store them in airtight containers in the fridge for up to 4 days. When reheated, the chili only gets better as the flavors continue to mingle. Just give it a good stir and heat on the stovetop or microwave until warm.
Freezing
This chili freezes beautifully—I usually portion it into freezer-safe containers or bags. When you want a quick meal, just thaw overnight in the fridge or use the defrost setting on your microwave. It reheats like a charm, making it an excellent make-ahead comfort meal.
Reheating
To preserve that creamy texture, I prefer reheating gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little extra broth or water to loosen it up. It’s easy to adapt based on your preference.
FAQs
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Can I make this White Bean Turkey Chili Recipe spicier?
Absolutely! You can easily adjust the heat by increasing the chili powder and crushed red pepper flakes. Adding fresh jalapeños or even a dash of hot sauce during cooking amps up the spice level. Just add little by little to suit your taste buds.
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Can I use turkey breast instead of ground turkey?
You can, but I’d recommend using ground dark meat turkey or 93% lean ground turkey instead. Ground breast meat tends to be very lean and can dry out during cooking, which makes the chili less juicy and tender.
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Is this chili good for meal prep?
Definitely! It stores well in the fridge and freezes without losing flavor. It’s perfect for batch cooking so you can enjoy wholesome, hearty meals throughout the week with minimal effort.
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Can I make this recipe in an Instant Pot?
Yes! You’ll need an 8-quart Instant Pot or halve the recipe for smaller models. Use 1½ cups of broth instead of 2 cups to avoid excess liquid. Cook on high pressure for 25 minutes, and then do a natural release. It comes out perfectly tender and flavorful!
Final Thoughts
This White Bean Turkey Chili Recipe has become one of my go-tos for healthy weeknight dinners and chilly weekends alike. I found it ticks all the boxes — nutritious, flavorful, and comforting without the heaviness you sometimes find in traditional chili. Plus, it’s easy to prep and even easier to eat. I can’t recommend it enough if you want a dish that feels like a warm hug in a bowl. Give it a try, and I bet it’ll become a favorite in your home, just like it did in mine!
Print
White Bean Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Bean Turkey Chili is a flavorful, protein-packed dish made with lean ground turkey, cannellini beans, and a blend of spices. Perfect for a cozy meal, it combines a smooth, creamy texture with a gentle kick from chili powder and crushed red pepper. Ideal for those seeking a nutritious and satisfying chili that’s easy to prepare on the stovetop, slow cooker, or Instant Pot.
Ingredients
Main Ingredients
- Olive oil spray
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 pounds 93% lean ground turkey
- 1 (4.5 ounce) can diced green chilies
- 1/2 teaspoon kosher salt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder (adjust to taste)
- 1/2 to 2 teaspoons crushed red pepper flakes (to taste)
- 1 bay leaf
- 4 (15.5 ounce) cans cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup reduced-fat sour cream or Greek yogurt
Optional Toppings
- Monterey Jack or Pepper Jack cheese, shredded
- Diced avocado
- Cilantro
- Sliced jalapeno
- Greek yogurt or sour cream
- Chopped scallions
Instructions
- Heat the pot: Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with olive oil spray to prevent sticking and start the sauté process.
- Sauté aromatics: Add the chopped onions and garlic to the pot and sauté until softened and fragrant, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is white and fully cooked through, around 5 minutes.
- Add spices and chilies: Stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook and stir the mixture for about 2 minutes to allow the spices to bloom and meld.
- Blend beans and broth: Pour one can of the rinsed beans into a blender with 1 cup of the chicken broth. Blend until smooth. Add this creamy bean mixture back into the pot along with the remaining beans, broth, and the bay leaf. Stir everything together and bring to a boil.
- Simmer and meld flavors: Cover the pot and reduce the heat to a simmer. Let it cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors develop.
- Finish with sour cream: Stir in the reduced-fat sour cream or Greek yogurt and cook for another 4 to 5 minutes. Adjust seasoning with salt and other spices to taste.
- Serve with toppings: Ladle the chili into bowls and garnish with your choice of optional toppings such as shredded cheese, diced avocado, cilantro, sliced jalapeno, additional sour cream or Greek yogurt, and chopped scallions.
- Slow Cooker Option: To make in a slow cooker, follow steps 1 through 5 but reduce the chicken broth to 1 1/2 cups. Transfer the mixture to a slow cooker and cook on low for 8 hours.
- Instant Pot Option: For Instant Pot preparation, halve the recipe if using less than an 8-quart model. Reduce chicken broth to 1 1/2 cups. Cook on high pressure for 25 minutes.
Notes
- Based on feedback about the chili being too liquidy, the chicken broth amount has been optimized to 2 cups for stovetop cooking.
- You can adjust the crushed red pepper flakes and chili powder to control the spice level.
- Using reduced-fat sour cream or Greek yogurt reduces fat content while maintaining creaminess.
- If using canned beans, rinse and drain to reduce sodium and avoid excess liquid.
- The recipe is versatile and can be adapted to slow cooker or Instant Pot for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
