Turkey White Bean Chili

Turkey white bean chili is one of those recipes that makes weeknight dinners actually exciting. It’s packed with lean protein, hearty beans, and just the right amount of spice to keep things interesting without overwhelming anyone at the table. I’ve made this dozens of times when I need something filling and flavorful that doesn’t require standing over the stove for hours.

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 pounds extra lean ground turkey
• 1 (28 fluid ounce) can diced tomatoes with juices
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 (4 fluid ounce) cans diced green chilies
• 2 (14 fluid ounce) cans white kidney (cannellini) beans, drained
• 1/2 cup sour cream
• Salt & pepper to taste
• Optional toppings: shredded cheese, avocado, tortilla strips, cilantro, sour cream

How to make turkey white bean chili

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Add ground turkey and break it up with a wooden spoon, cooking for 6-8 minutes until browned and no pink remains.
4. Stir in minced garlic, chili powder, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
5. Add diced tomatoes with their juices, green chilies, and drained cannellini beans, stirring to combine.
6. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
7. Remove from heat and stir in sour cream until well incorporated.
8. Season with salt and pepper to taste, then serve hot with your choice of toppings.

Why White Beans Work So Well

White beans bring a creamy texture that makes this chili feel indulgent without being heavy. Cannellini beans have a mild, slightly nutty flavor that doesn’t compete with the spices. They also hold up beautifully during cooking.

The starch from the beans naturally thickens the chili as it simmers. This creates that perfect spoonable consistency you want. Plus, they’re packed with fiber and protein to complement the lean turkey.

Turkey vs. Ground Beef

Extra lean ground turkey keeps this chili lighter than traditional beef versions. It absorbs all those warm spices wonderfully. The turkey doesn’t overpower the other flavors, letting the chilies and tomatoes shine through.

Ground turkey also cooks faster than beef and stays tender. If you’re looking for more hearty chili recipes, try this Salsa Verde Chicken Chili or Slow Cooker Tempeh Chili for variety.

Spice Level Adjustments

The green chilies give this chili a mild-to-medium heat level that most people enjoy. If you want it spicier, add a diced jalapeño when you cook the onions. A pinch of cayenne pepper also amps things up nicely.

For a milder version, reduce the chili powder to 1 tablespoon and skip the green chilies. You can always offer hot sauce on the side for those who want extra kick.

Serving Suggestions

This chili pairs beautifully with Sour Cream Corn Bread for dipping. The slightly sweet cornbread balances the savory, spiced chili. You can also serve it over rice or with tortilla chips on the side.

Top each bowl with shredded cheese, diced avocado, a dollop of sour cream, and fresh cilantro. Crunchy tortilla strips add great texture. This chili also makes an excellent topping for baked potatoes.

Notes

• Make-ahead tip: This chili tastes even better the next day after the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
• Freezer-friendly: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Don’t skip draining the beans – the excess liquid can make your chili too watery.
• If you like it thicker, let it simmer uncovered for an extra 10 minutes, or mash a few beans against the side of the pot.
• Substitute Greek yogurt for sour cream if you want to cut calories while keeping the creamy texture.
• This recipe easily doubles if you’re feeding a crowd or want extra leftovers.

Common Questions

Can I use a different type of bean? Yes, great northern beans or navy beans work well as substitutes. Black beans will change the color and flavor profile but still taste delicious. Just stick with canned beans that are already cooked for the best texture.

How do I store leftovers? Store cooled chili in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. You can also microwave individual portions for 2-3 minutes.

Can I make this in a slow cooker? Absolutely. Brown the turkey and onions first, then transfer everything except the sour cream to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream just before serving.

What if I don’t have smoked paprika? Regular paprika works fine, though you’ll miss that subtle smoky depth. You could add a tiny pinch of liquid smoke or just use extra cumin and chili powder to boost the overall flavor.

Can I freeze this chili? Yes, it freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.

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