Looking for a cozy, reliable dinner to cook all winter long? This Turkey and White Bean Chili is hearty, nutritious, and full of flavor. It’s a great weeknight meal the whole family will enjoy: mostly hands-off, made in one pot, and easy to reheat. Leftovers taste even better after a day or two because the flavors continue to develop.
Ground turkey is the centerpiece of this chili. It’s a lean, high-protein option that works well in place of beef or pork. When paired with white beans and warm spices, the turkey stays moist and flavorful rather than dry or bland. This version balances savory aromatics, a touch of heat, and bright garnishes so each bowl is satisfying and well-rounded.
Ingredients
- 3 tablespoons avocado oil
- 2 cups diced yellow onion
- 3 garlic cloves, minced
- 2 pounds lean ground turkey
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons chili powder
- 1½ teaspoons dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- 2 (4-ounce) cans mild diced green chiles, undrained
- 2 (15-ounce) cans cannellini or Great Northern beans, undrained
- 2 cups low-sodium chicken broth
- 2 bay leaves
Optional toppings
- Shredded Monterey Jack cheese
- Pico de gallo
- Pickled jalapeños
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Lime wedges
Step-by-step
Step one: Cook the onions and garlic
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and cook, stirring occasionally, until the onion is translucent and fragrant—about 5 minutes.
Step two: Brown the turkey
Add the ground turkey to the pot along with the kosher salt and black pepper. Break the meat into small pieces with the edge of a spoon or spatula. Cook until the turkey is no longer pink and begins to brown, about 5 minutes.
Step three: Add the spices
Stir in the ground cumin, ground coriander, chili powder, dried oregano, and cayenne pepper. Toss to coat the turkey evenly and toast the spices for about 2 minutes to deepen their flavor.
Step four: Build and simmer the chili
Pour in the diced green chiles (undrained), the beans (undrained), the chicken broth, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it gently simmer, uncovered, for about 25 minutes. Stir occasionally to help the chili thicken and to allow the flavors to meld.
Step five: Garnish and serve
Remove the bay leaves, ladle the chili into bowls, and top with your preferred garnishes: shredded cheese, pico de gallo, pickled jalapeños, cilantro, a dollop of sour cream, and a squeeze of lime to brighten each serving.
Recipe FAQ
Yes. To adapt this recipe, brown the turkey and soften the onions and garlic in a skillet first. Transfer everything (except fresh garnishes) to a slow cooker and cook on low for about 8 hours or on high for 4 hours.
How should I store leftovers?
Allow the chili to cool completely, then divide it into airtight containers and refrigerate for up to four days. For freezing, leave about an inch of space at the top of the container to allow for expansion and use within one to two months for best quality. Reheat gently on the stovetop or in the microwave.
Notes & serving suggestions
This chili is versatile—serve it over rice, with warm cornbread, or spooned into baked potatoes. If you prefer a thicker texture, mash a few of the beans against the side of the pot or simmer a bit longer. Adjust the cayenne and jalapeños to control the heat level. For a dairy-free option, skip the cheese and sour cream and top with extra cilantro and a squeeze of lime.
Recipe facts
Prep time: 5 mins · Cook time: 40 mins · Total time: 45 mins · Servings: 6
Calories per serving (approx.): 275 kcal. Protein: 38 g · Carbohydrates: 8 g · Fat: 11 g. Nutrition values are estimates and should be used as an approximation.
If you’re looking to add more turkey to your weekly menu, this White Bean and Turkey Chili is an easy, satisfying option. It stores well, feeds a crowd, and can be customized with different beans, chiles, or toppings. Try it and leave a comment to share how you served it or any variations you tried!
Food photography and styling credited to Modern Food Stories.