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”
I made this for the first time a month before having our first baby – we immediately repeated it and doubled it to freeze! This is one of our favorite staples now. Thanks!
I’m so happy to hear that you love this recipe and congratulations on your baby! 🙂
Love it. Not a cilantro or lime gal. Forgive me but in my bowl, I add a smidge of butter and a dollop of hot sauce. OMG. Perfection. Thanks for the recipe!!
Cooking is all about doing what you like, and would never judge a person for adding butter and hot sauce! 🙂 I’m so glad that you enjoyed the chili!
Overall this was great! I did reduce the chili powder by half, and it was a little thin so added a jar of turkey gravy. Had with cornbread and coleslaw. Healthy and filling. Thanks so much for the inspiration! 💕
Glad you enjoyed it and thanks for sharing your feedback!
How can the serving size be 1 gram? Is that correct?
The recipe card automatically generated a “g” for grams…sorry about the confusion. The nutrition information is based on a total of 6 servings.
I read through all the comments but don’t see where anyone has used the instant pot. I can figure out everything but how long you would cook it once the turkey is browned…do you have any suggestions? Thank you!
Hi Jamie. I’ve never tried it in the Instant Pot, but it shouldn’t take longer than 5-10 minutes at High Pressure. If it looks thin from there, simply cook it on Sauté mode with the lid off until it’s thickened enough. Hope that helps and I’d love to hear how it turns out!
Wow! This came out amazing! It was so flavorful and my whole family loved it! The lime and cilantro were really a great touch at the end. Fabulous and healthy, I will be saving this for our dinner rotation! Thank you the great recipe!
Thank you for taking the time to leave a review and I’m glad you love the chili! 🙂
Can I make this in a crockpot?
I’m sure you can but you’d have to cook the turkey on the stove top as listed, then you can transfer the turkey mixture to the crock pot. I have a crock pot turkey chili recipe that you can check out for cooking times, etc.
Can post the original recipe with the butternut squash?
I’m sorry but I’m not sure what you’re asking. Do you mean the separate recipe for butternut squash chili?
This recipe is amazing!!! I substituted tomato with zucchini per dietary restrictions and it was delicious!!! My husband and I both said we can’t eat regular chilli again.
M.
🤌🏻
I’m so happy to hear that you love it Michelle — thanks for taking the time to leave your feedback! 🙂
Was I supposed to drain the tomatos? Mine looks like a red chili
I never usually drain them as the liquid adds flavor. I’m surprised they turned the dish red…we’re they crushed tomatoes instead of diced?
Hi I was wondering what the serving size was to calories?? Thank you!
Sorry I just have a basic estimate — I did not measure the amount of chili.
Loving this recipe! We came across this as we were getting ready to welcome our baby – we ate it and froze a huge batch and ended up making in 2 more times before she arrived! One of our favorites now. Thanks!
This makes my day…thank you for the feedback!
Best chili recipe ever! Definitely will be a go to recipe!
I’m so glad you love it Wendy!
This is great, very tasty. I’ve made it with the ground turkey and another time with leftover thanksgiving turkey. Both great! Thank you for the recipe 👌👌😀😀
Thanks so much for your feedback and taking the time to leave a rating!
I created this today and it is great! I didn’t measure out the spices but other than that followed the recipe and will definitely make this again! Thank you!
I’m so glad you enjoyed the chili Christina and thank you for the feedback!