This quick and easy White Bean Turkey Chili is a bowl of irresistible goodness that's simply packed with flavor. It's a hearty dish that's super easy to make for a fuss-free weeknight dinner.
Try my Southwest chicken chili recipe next - it trades the white beans for a smoky red tomato base.
This white bean turkey chili has been in my rotation for years now, and in my opinion, it's one of the best things you could cook with a pack of ground turkey.
It's a simple yet extra tasty chili that gets on the table fast, and you can serve it with all your favorite chili fixings - mine are tortilla chips, shredded cheese, cilantro and chopped scallions.
Why you'll love this white bean turkey chili
- The spices make it cozy, smoky and just the right amount of hot.
- You can easily customize the heat level to suit your family's taste.
- Leftovers hold up really well, so it's great for meal prep!
What you'll need
Olive oil - Just a little bit to get the veggies going and help everything soften nicely.
Onion - Any kind of onion works here to build the sweet and savory base of the chili.
Green bell pepper - Adds a mild, fresh flavor that balances the spices.
Garlic - Four cloves might seem like a lot, but they melt right into the chili! Feel free to adjust to your liking.
Pickled jalapeños - They bring a gentle heat plus a tangy kick! You can use fresh jalapeño instead if that's what you have.
Ground turkey - Lean and mild, which means it picks up all the flavor you add to the pot.
Spices - I use a mix of mild chili powder, ground cumin, oregano and smoked paprika, and the result is a super warm, slightly smoky chili.
White beans - They make the chili hearty and naturally creamy. I used cannellini, but any kind of white beans would work.
Chicken broth - Gives the chili enough liquid to simmer and ties all the flavors together.
Fresh cilantro - For a bit of freshness and a nice pop of color.
Pro tip
If you have time, let the chili sit off the heat for 5 to 10 minutes before serving to allow the flavors to settle in.
How to make white bean turkey chili
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Sauté the onion and green bell pepper in a little olive oil until they soften, then add the garlic and pickled jalapeños for a quick minute.
Stir in the ground turkey and cook until it's no longer pink, breaking it up as it browns.
Add the spices and cook for a minute, then stir in the white beans and chicken broth.
Bring it to a boil, simmer until it thickens, then finish with cilantro and any extra seasoning before serving.
Substitutions and variations
- Ground chicken works the same way if that's what you have.
- You can easily bulk up the chili a bit by adding some veggies such as zucchini, corn or spinach.
- Stir in a splash of half-and-half or a spoonful of Greek yogurt at the end for a richer, cozier texture.
Helpful tips
- I like to dice the onion and pepper fairly small so they soften quickly and blend right into the chili.
- Don't worry if the chili looks a bit thin at first. It thickens nicely as it simmers and even more as it cools.
- This chili is even better the next day, so I sometimes make it ahead if I know I'll need a quick dinner.
What to serve with ground turkey white bean chili
- Tortilla chips - My favorite for scooping and adding a little crunch.
- Cornbread - Always a win with chili. Try it with my cheesy cornbread!
- Classic chili toppings - Cheese, sour cream, scallions, cilantro or avocado are all excellent options.
Leftovers and storage
- Once the chili has cooled completely, I transfer it to an airtight container and pop it in the fridge. It keeps well for about 3 to 4 days.
- You can warm it on the stovetop over medium heat or microwave it in short bursts, stirring as you go.
- This chili freezes really well. I portion it into freezer-safe containers or bags, flatten them for easy stacking and freeze for up to 3 months. Let it thaw in the fridge overnight, then reheat as above.
If you've tried this white bean turkey chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
White Bean Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1 medium green bell pepper diced
- 4 garlic cloves finely diced
- 1 tablespoon pickled jalapeños finely diced
- 1 pound ground turkey
- 2 tablespoons mild chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 can (14 oz / 400g) white beans drained and rinsed
- 2 cups chicken broth
- A handful fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven and sautè the onion and green bell pepper for 4-5 minutes over medium heat until softened.1 tablespoon olive oil1 medium onion1 medium green bell pepper
- Add the garlic and pickled jalapeños and continue to cook for another minute.4 garlic cloves1 tablespoon pickled jalapeños
- Next, add the ground turkey and cook for 5-6 minutes or until no longer pink. Break it up with your spoon as you go.1 pound ground turkey
- Stir in the chili powder, ground cumin, oregano, smoked paprika, salt and pepper and cook for a minute to release the flavors of the spices.2 tablespoons mild chili powder1 tablespoon ground cumin1 teaspoon oregano1 teaspoon smoked paprika½ teaspoon salt¼ teaspoon black pepper
- Add the white beans and chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until thickened to your liking.2 can (14 oz / 400g) white beans2 cups chicken broth
- Adjust the seasoning to taste, stir in the fresh cilantro and serve hot with your favorite toppings.A handful fresh cilantro
Video
Notes
- If the chili gets thicker than you like, just splash in a little extra broth until it loosens up again.
- Don't skip the quick sauté of the spices because this makes the chili taste richer.
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