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This Turkey and White Bean Chili is hearty, healthy, simple to make and packed with flavor!!

Turkey and White Bean Chili

Here is one of those simple weeknight dinners to make that the entire family will devour and everyone will leave the table satisfied. It’s so cozy and so easy to make. While it does need some time to simmer, the recipe is mostly hands-off and all made in one pot. 

Ground turkey is definitely the star in this recipe, which is such a great, lean, high-protein staple that I love to incorporate in meals throughout the week. I also love to incorporate boneless turkey breast when possible as it is one of the leanest meats available with one of the highest amounts of protein (a 4-ounce serving contains 26 grams of protein, about 1 gram of fat and 0 grams of saturated fat!) — 12 percent MORE protein than the same serving size of boneless skinless chicken breast! When choosing turkey, I love Honeysuckle White® Lean Ground Turkey because of the high-quality product that they produce, raised without growth-promoting antibiotics by independent family farmers.

Turkey and White Bean Chili

Without compromising quality and taste, turkey is such a versatile protein and Honeysuckle White® has a wide variety of products — ground turkey, meatballs, patties and breasts — to make your weekly meal planning easier and more exciting! 

Turkey and White Bean Chili

If you are like me and are looking to incorporate more turkey into your 2021 diet, definitely kick it off with this easy White Bean and Turkey Chili! It’s so perfect to make on Sunday and enjoy the leftovers throughout the week for lunch because the flavor just keeps getting better with time! Enjoy!

Looking for another chili recipe? Try my Chicken Enchilada Chili!

Turkey and White Bean Chili
5 from 38 votes

Turkey and White Bean Chili

Total: 45 minutes
Servings: 6 People

Ingredients 

  • 3 tbsp avocado oil
  • 2 cups diced yellow onion
  • 3 cloves garlic minced
  • 2 pounds Honeysuckle White Lean Ground Turkey
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • 2 [4-ounce] cans mild diced green chiles undrained
  • 2 [15-ounce] cans cannellini or great northern beans undrained
  • 2 cups low-sodium chicken broth
  • 2 bay leaves

Optional Toppings:

  • Shredded monterey jack cheese
  • Pico de gallo
  • Pickled jalapenos
  • Fresh cilantro leaves
  • Sour cream
  • Lime wedges

Instructions 

  • Heat the oil in a large pot or dutch oven over medium heat. When hot, add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
  • Add the ground turkey, salt, and pepper and cook, breaking up the meat with the edge of a spoon into smaller pieces and the turkey is cooked through, or no longer pink, about 5 minutes.
  • Add the cumin, coriander, chili powder, oregano, cayenne tossing until the spices are well combined with the meat. Cook, toasting the spices, for about 2 more minutes.
  • Add the green chiles, beans, broth and bay leaves and bring the pot to a boil. Reduce the heat to a simmer and cook, lightly simmering, uncovered, and stirring occasionally to allow the flavors to meld and the chili to thicken, about 25 minutes.
  • Ladle the chili into bowls and top with desired toppings! Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 People

Food Photography and Styling by Modern Food Stories



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




51 Comments

  1. 5 stars
    I’ve been making this for months and it is probably my favorite soup, I follow your recipe with toppings of homemade pico de gallo, sour cream and grated cheese. So yummy!

  2. 5 stars
    My parents are in their 80s and are tired of cooking! So when I visit them I bring food or and make them something that will last them a few meals. This soup hit the spot! They loved it and I love that it was easy and healthy and packed w protein. TY Alex!

  3. Sooo good. I used one can of mild green Chiles and one can of diced hot jalapeños. Also made a flour slurry as I like my chili a bit thicker. Holy moly. Legit one of my favorite chilis I’ve ever eaten. Sooooo good.

  4. 5 stars
    I add cream of chicken soup to thicken it. And anahe8m chili’s instead of canned. My family loves this chili!!!