White Bean Turkey Chili
White Bean Turkey Chili is hearty, healthy turkey chili recipe with lean ground turkey, white beans, fresh lime and plenty of spice! It’s gluten-free and freezer-friendly!
**This post was originally published in January 2013. I’ve updated the recipe and photos, but most of the text remains the same.
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!
White Bean Turkey Chili
This white bean turkey chili recipe was inspired by Cooking Light magazine years ago. It quickly became one of my favorite recipes because it was unlike any chili that I’d ever had before.
Most chili recipes are tomato-based and include pinto and kidney beans, but not this one. The base of this recipe is chicken stock, and also includes white beans which are creamier and more mild in flavor.
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. 🙂
Try these chili and cornbread recipes too!
- 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) 15.5 ounce cans of cannellini or Great Northern beans, rinsed and drained
- (1) 14.5 ounce can low sodium fire roasted diced tomatoes
- 3 cups low sodium chicken broth
- juice of 1 lime (about 2 tablespoons), plus additional lime wedges for serving
- ¼ cup fresh cilantro, chopped
- salt and pepper, to taste
- 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. 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.
- 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.
- Remove from heat and add the lime juice, cilantro, salt and pepper to taste. Serve with lime wedges and avocado if desired and enjoy!
- This is a great meal prep meal and it's freezer friendly!
Amount Per Serving: Calories: 366Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 79mgSodium: 244mgCarbohydrates: 32gFiber: 9gSugar: 2gProtein: 34g