White Bean Turkey Chili
This White Bean Turkey Chili is hearty, cozy, and packed with flavor from lean ground turkey, creamy white beans, warm spices, and a bright finish of lime and cilantro. It’s a lighter take on classic chili that’s naturally gluten-free, high in protein, and perfect for meal prep!
If you’re craving something warm and comforting but still fresh and nourishing, this White Bean Turkey Chili is exactly what you need.
It’s a lighter alternative to traditional chili recipes, made without tomatoes and simmered in a flavorful chicken broth instead. The combination of creamy white beans, lean ground turkey, and warm spices creates a cozy, satisfying bowl — while fresh lime juice and cilantro add brightness that keeps it from feeling heavy.
This has been a longtime family favorite and one of the most popular recipes on Flavor the Moments — and once you try it, you’ll see why.
Serve it up with your favorite toppings like avocado or sour cream, and don’t forget the skillet cornbread for dunking. 🙂
Why you’ll love this recipe
- A lighter take on chili made with lean ground turkey.
- Thick, creamy texture from mashed white beans — no cream needed.
- Bright, fresh flavor from lime juice and cilantro.
- Comes together in about 40 minutes with mostly pantry staples.
- Great for meal prep and freezer-friendly.
Recipe ingredients
This white turkey chili recipe is made with simple, wholesome ingredients that come together for maximum flavor. If you don’t have an ingredient, you can make a quick substitute (see my ingredient substitutions guide).
- Ground turkey. Lean, high-protein, and lighter than beef. Sub with ground chicken or your favorite ground meat.
- White beans. Use Cannellini, Great Northern, or navy beans. Some of the beans are mashed to create a thicker consistency.
- Onion & garlic. Add savory and aromatic flavor.
- Chicken broth. This is the base of the chili as there is no tomato sauce.
- Diced tomatoes. No diced tomatoes? Chop a fresh tomato and stir it in during the last 5-10 minutes of cooking time.
- Spices. The combination of chili powder, smoked paprika, cumin and cayenne pepper add warm flavor and a touch of heat. Add more cayenne pepper if you like your chili spicy.
- Lime juice & cilantro. Adds bright, fresh flavor that really sets this chili apart.
See the recipe card below for the full list of ingredients and quanitites.
If you don’t have an ingredient, you can make a quick substitute (see my ingredient substitutions guide).
How to make white bean and turkey chili
Pro tip: If you like your chili thicker, start with 2 cups of chicken broth and add up to 1 additional cup as needed.
See the recipe card for full instructions.
- Sauté the onion for 5 minutes or until softened. Add the garlic and spices and cook 30 seconds longer.
- Add the ground turkey and 1/4 cup water and cook until no longer pink, about 5-6 minutes.
- While the turkey is cooking, mash one cup of the rinsed and drained beans in a bowl with a fork.
- When the turkey is cooked through, add the mashed beans, whole beans, tomatoes and chicken broth, and stir until combined.
- Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
- Finish with fresh lime juice and cilantro before serving.
Tips for success
- Mash some of the beans to naturally thicken the chili.
- Start with 2 cups of broth and add up to one additional cup if you like extra thick chili.
- Simmer long enough to develop flavor (at least 20 minutes).
- Add lime juice at the end for the freshest flavor.
- Adjust spice level with extra cayenne pepper or add jalapeño or other chilies.
What are the best white beans to use?
You can use cannellini beans, Great Northern beans, or navy beans in this recipe. Cannellini beans are my favorite because they’re extra creamy and hold their shape well.
The white beans serve two purposes here: they make the chili hearty and also act as a natural thickener when partially mashed.
Serving suggestions
- Sliced avocado.
- Fresh cilantro.
- Lime wedges.
- Greek yogurt or sour cream.
- Shredded cheese.
- Honey cornbread muffins.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
White Bean Turkey Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 lb. lean ground turkey
- 2 cans cannellini or Great Northern beans rinsed and drained
- 14.5 ounces low sodium fire roasted diced tomatoes
- 3 cups low sodium chicken broth
- 1 lime juiced, plus more for serving
- ¼ cup freshly chopped cilantro
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté 5-6 minutes until onion is translucent and softened. Add the garlic and spices and sauté 30 seconds more.1 tablespoon extra virgin olive oil, 1 large yellow onion, 2 cloves garlic
- Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, 1 lb. lean ground turkey
- While the turkey is cooking, mash one cup of the rinsed and drained beans in a bowl with a fork. When the turkey is cooked through, add the mashed beans, whole beans, tomatoes and chicken broth, and stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.2 cans cannellini or Great Northern beans, 14.5 ounces low sodium fire roasted diced tomatoes, 3 cups low sodium chicken broth
- Remove from heat and add the lime juice, cilantro, salt and pepper to taste. Serve with lime wedges and avocado if desired and enjoy!1 lime, ¼ cup freshly chopped cilantro, salt and pepper
Video
Notes
- Pro tip: If you prefer your chili on the thicker side, start with 2 cups of chicken broth and add up to 1 additional cup as needed.
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in January 2013. I’ve updated the recipe and photos, but most of the text remains the same.
86 Comments on “White Bean Turkey Chili”
Love this recipe. Definitely reduce water to 2 cups. Made this several times.
Thanks so much for the review Irene! 🙂
Just made this tonight for dinner and the whole family loved it! The lime and cilantro add such a fresh flavor. I followed the other comments and only did 2 cups of chicken broth and it was the perfect amount. Thanks for sharing this recipe.
I’m so glad that your family loved the chili Haley! Thanks so much for your review. 🙂
I’ve made this chili for my family more times than I can count! We all love it and are excited for chili night. I use chicken, two cups of chicken broth since we like it a little less liquidy, and omit the cayenne for the kids, but otherwise follow the recipe exactly. We serve with crushed tortilla chips, sour cream, shredded cheese, and avocado. Such a win!
I’m so glad that your family is enjoying the chili and your modifications sound great! Thanks so much for your review Meredith! 🙂
Hi Marcie,
I make this chili a couple of times a month through the winter. It is a great and simple recipe. I typically substitute ghost pepper chili powder to add a subtle lingering heat. I also add raw onions as a garnish. Other than that, this is one of my favorites. Thank you for sharing!
Ghost pepper chili powder is a nice way to add heat! Thanks for your review Russell!
Amazing chili. I have made this several times. It’s nice because it’s different than your traditional chili.
Thank you so much for the review Tiffany — it means a lot! 🙂
Best chile recipe EVER. This was so good. I did have to make a couple. Small adjustments to use what was in my pantry, but the flavor was the best!
Thank you for the feedback and the review Laura — I’m so glad you enjoyed the chili!
What is the serving size?
I didn’t measure specifically but probably around 1 cup of chili.
This was delish! I make another white chili but decided to give this one a try. I cut the chili powder in half as I don’t care for an overpowering chili powder flavor. I think next time I would use Rotel tomatoes instead of the fire roasted. We garnished with avocado, green onion, sour cream and pepper jack cheese. Served with cornbread. I love the mashed beans, used my potato masher. Thank you for sharing, we will be making this again!
Thank you for your feedback Sharon and I’m glad you enjoyed the chili! 🙂