This post may contain affiliate links. Please read our disclosure policy.
Want a cozy meal that you can cook on repeat all winter long? This Turkey and White Bean Chili is hearty, healthy, and packed with flavor!
This is one of those simple weeknight dinners that the entire family will devour. While it does need some time to simmer, the recipe is mostly hands-off and all made in one pot, which makes for easy clean-up. Plus, the leftovers are delicious throughout the week because the flavor really does get better with time!
Ground turkey is definitely the star in this recipe. I love incorporating this lean, high-protein staple into meals throughout the week. I also love to use boneless turkey breast when possible, as it is one of the leanest meats available with one of the highest amounts of protein. It actually has a whopping 12 percent more protein than the same serving size of boneless skinless chicken breast!
And if you’re worried that it will taste bland or dry, this chili recipe will immediately prove otherwise.
ingredients:
- Avocado Oil
- Yellow Onions
- Garlic Cloves
- Ground Turkey
- Kosher Salt
- Freshly Ground Black Pepper
- Ground Cumin
- Ground Coriander
- Chili Powder
- Dried Oregano
- Cayenne Pepper
- Canned Mild Diced Green Chiles
- Canned Cannellini Beans
- Low-Sodium Chicken Broth
- Bay Leaves
- Shredded Monterey Jack Cheese, For Serving
- Pico De Gallo, For Serving
- Pickled Jalapeño Peppers, For Serving
- Fresh Cilantro, For Serving
- Sour Cream, For Serving
- Lime Wedges, For Serving
step-by-step:
step one: cook the onions and garlic
Heat the oil in a large pot or Dutch oven set over medium heat. When hot, add the onions and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
step two: cook the turkey
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, about 5 minutes.
step three: add the dried spices
Add the cumin, coriander, chili powder, oregano, and cayenne pepper, tossing until the spices are well combined with the meat. Cook, toasting the spices, for about 2 minutes.
step four: build the chili
Add the green chiles, beans, broth, and bay leaves. Bring the mixture to a boil, then immediately reduce the heat to low and cook, lightly simmering and stirring occasionally to allow the flavors to meld and the chili to thicken, about 25 minutes.
step five: garnish and serve
Ladle the chili into bowls and top with desired toppings! Enjoy!
recipe faqs:
I haven’t made this particular recipe in a slow cooker, but here’s what I’d recommend: brown the meat in a skillet on the stovetop, then place all of the ingredients in the slow cooker (other than the garnishes) and cook on low for 8 hours or high for 4 hours.
Let the chili cool completely, then transfer it to a few airtight containers and store in the fridge for up to four days. If you want to freeze it, be sure to leave about an inch of room at the top to allow the chili to expand. Use it within a month or two for the best flavor!
If you are like me and are looking to incorporate more turkey into your diet, try this easy White Bean and Turkey Chili! Let me know what you think of this recipe in the comments below!
want more chili recipes? try these!
Turkey and White Bean Chili
Ingredients
- 3 tablespoons avocado oil
- 2 cups diced yellow onion
- 3 garlic cloves, minced
- 2 pounds lean ground turkey
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons chili powder
- 1½ teaspoons dried oregano
- 1/4 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 jalapeño peppers
- chopped 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Modern Food Stories.
First cozy meal of the season, and it was absolutely delicious! We added sliced avocado as a topping and served with cornbread. Yummy!
Why list chicken broth in the list of ingredients if it’s not used? Never used broth in any of the 10 chili recipes I make. This one is ID to what I make ❤️ minus the chilies!
The chicken broth is added with the green chiles (if using), beans, and bay leaves. Hope that helps!
How do I get the nutrition information for this delicious information?
Just added! Please note that this should be used as an estimate.
Hi Alex! I live in Switzerland where strangely canned chilis aren’t a thing. Do you have any recommends for a sub? I’ve just been omitting and it’s still delicious but I’d love to try a sub!
Many thanks!! Xx
Hi! I do not have a great sub for this 🙁 the only solution would be to roast a poblano pepper!
Why not use dried beans, soaked and then cooked….far better for a couple of reasons, versus the salt laden sludge in canned beans and follows your “salt averse” approach.
Sometimes ease of use wins. Feel free to use dried!
Really tasty and easy to make! Win! Win! Thank you!
I’ve been in a huge chili phase and have tested a bunch of different recipes from different blogs. My husband and I both agree this is the best one! Every other recipe had beef as the base and this turkey base is so light, yet deeply satisfying and savory. Highly recommend! I’ll be doubling for meal prep next time.
I’ve made this many times as is, and it’s delicious! Have you ever done it with ground chicken instead of turkey? Just wondering if it’s as good. Thx!
Excellent flavor!
thank you, Mary! Glad you loved it.
I’ve made Turkey Chili post Thanksgiving with leftover meat which was fantastic. I was wondering if a good Turkey Chili could be done with ground turkey. Well, it’s not quite the same but doesn’t involve roasting a Turkey and putting the carcass in a slow cooker overnight to make broth and clean the leftover meat from the bones. We love our ground turkey taco recipe and this will sub in as great alternative on Tex-Mex Tuesday. I used everything in the recipe except the added salt. I added a 1/2 cup of plain Greek yogurt at the end to make it a bit more creamy. I also added a tsp of smoked paprika, a tsp of Worcester sauce and a tsp of Wrights liquid smoke. The Worcester and regular broth made for plenty of salt. I’ve never understood why a recipe would call for low sodium broth and then add salt? The greatest thing besides the taste is how quick and easy this is to make!
Hi Bernie! Thanks for the review. I tend to use low-sodium broth to have more control over the salt levels as some broths can be too salty.
Would love to make this for a friend who just had her baby – what’s the best way to freeze and reheat?
I just let completely cool, then store in an airtight container, freeze. To thaw, pretty simple! Let thaw enough to get out of the container and reheat stovetop over medium heat until heated through.