White Bean Turkey Chili
This White Bean Turkey Chili is nice and hearty with ground turkey, creamy white beans, fresh lime and plenty of spice! It has bright, fresh flavor, it’s gluten-free and it’s great for meal prep!
This morning was so cold and foggy that I wanted to stay indoors in my cozy clothes and skip spin class.
I sucked it up and went to class, and quickly went from freezing to feeling like I was in a sauna for an hour. I walked out to my car glistening with sweat, which resulted in being much colder than I was before class.
I was cold to the bone by California standards, and all I could think about was a big warm bowl of this White Bean Turkey Chili!
I love making chili with ground turkey because it’s a bit lighter than guinness beef chili, but it’s still nice and hearty and packed with protein.
It’s brimming with creamy white beans and the fresh flavors of lime juice and cilantro, and it has been a family favorite since the first time I made it.
Serve it up with your favorite toppings and a wedge of skillet cornbread for an easy, comforting family dinner. 🙂
Why you’ll love this recipe
- This is a fresh, bright take on chili! Ground turkey and creamy white beans make it nice and hearty, and it’s brimming with the fresh flavors of lime and cilantro.
- It’s not tomato-based like most chili recipes. It’s simmered in chicken stock and thickened with mashed white beans for a delicious twist.
- It comes together with mostly pantry staples and it cooks up in about 40 minutes.
- It’s freezer friendly and great for meal prep dinner!
There are several white beans on the market, including cannellini (or white kidney beans), navy beans and Great Northern beans. Any of these white beans are viable options, but I prefer cannellini beans for their creaminess.
The white beans play two roles in this healthy white turkey chili. The beans give the chili the heartiness that every chili needs and they work as a thickener.
Half of one can of beans is mashed and added to the chili, then cooked down for 20-30 minutes until the chili has reached the desired thickness.
Ground turkey is my favorite animal protein to use in my chili recipes because it’s got a lighter flavor and it’s nice and lean.
The ground turkey works perfectly in this recipe with the creamy white beans, chicken stock and warm spices.
What really sets this White Bean Turkey Chili apart is the fresh lime juice and cilantro that’s added at the end. This chili is hearty yet light, with a delicious pop of freshness!
Serve it with sliced avocado, extra lime wedges and cornbread, and you’ve got a meal that will warm you heart and soul.
It certainly did the trick for me. 🙂
More chili recipes you’ll love
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
- This is a great meal prep meal and it’s freezer friendly! 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.
82 Comments on “White Bean Turkey Chili”
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! 🙂