white bean turkey chili
A delicious, creamy White Bean Turkey Chili made with canned white beans, ground turkey, aromatics, and spices—no tomatoes required! Packed with protein and fiber, this comforting chili is perfect for weeknight dinners or meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 lbs 93% lean ground turkey
- 1 can diced green chilies (4.5 oz)
- 0.5 tsp kosher salt
- 0.5 tbsp cumin
- 0.5 tbsp oregano
- 2 tsp chili powder adjust to taste
- 1 tsp crushed red pepper flakes adjust to taste
- 1 bay leaf
- 4 cans cannellini beans (15.5 oz), rinsed and drained
- 2 cups chicken broth
- 0.5 cup reduced-fat sour cream or plain Greek yogurt add just before serving
Toppings (optional)
- 1 cup Monterey Jack or Pepper Jack cheese, shredded
- 2 avocados, diced
- 0.5 cup fresh cilantro, chopped
- 1 jalapeño, sliced
- 0.5 cup Greek yogurt or sour cream for topping
- 0.5 cup scallions, chopped
Instructions
Preparation Steps
- Heat a large heavy pot or Dutch oven over medium heat. Add olive oil.
- Add onions and garlic. Sauté until soft and fragrant, about 4 to 5 minutes.
- Add ground turkey and cook, breaking it apart with a spoon, until fully cooked and no longer pink, about 5 to 6 minutes.
- Stir in diced green chilies, salt, cumin, oregano, chili powder, and red pepper flakes. Cook for 2 minutes to bloom the spices.
- In a blender, puree 1 can of beans with 1 cup of chicken broth until smooth. Pour into the pot along with the remaining beans, remaining chicken broth, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until thickened and flavors are well blended.
- Remove bay leaf. Stir in sour cream (or Greek yogurt) and cook for an additional 4 to 5 minutes. Adjust seasoning to taste.
- Serve hot, topped with shredded cheese, avocado, cilantro, jalapeño, scallions, or extra sour cream as desired.
- Optional: For slow cooker, transfer mixture (after step 5) to a slow cooker with 1.5 cups broth instead of 2, cook on low for 8 hours. For Instant Pot, reduce broth to 1.5 cups and cook on high pressure for 25 minutes.
Notes
This chili freezes beautifully! Store in airtight containers or freezer-safe jars for up to 3 months. Reheat gently on the stove or microwave. It also tastes even better the next day—perfect for meal prep!