A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!
White Bean Turkey Chili
White Bean Turkey ChiliThis easy chili can be made on the stove, slow cooker or Instant Pot. Leftovers taste even better the next day for lunch! More chili recipes you might enjoy are Jalapeno Popper Chicken Chili, Quick Beef Chili and No Bean Turkey and Sweet Potato Chili.
My friend Debbie shared this recipe, which I’ve tweaked through the years, and I remember asking her if she forgot to tell me about the tomatoes. Nope, no tomatoes in this chili, which I remember blew my mind. Nowadays it’s quite common to see a white chili recipe, so I’m sure you won’t be surprised. This makes a lot, you can make a batch for dinner and freeze the leftovers for another night. Toppings, are optional, you can top it with anything you like on your chili. Here’s a few suggestions:
Chili Toppings:
- Crushed Chips
- Sour Cream or Greek Yogurt
- Cilantro or scallions
- Chopped Scallions or Red Onions
- Diced Avocado
- Monterey Jack, Pepper Jack Cheese, or Cheddar Cheese
Notes:
- I prefer the taste of 93% lean ground turkey, but you can further lighten this with 99% lean, which will lower the WW points.
- To make this dairy free you can leave the sour cream out.
- Swap the ground turkey for ground chicken if you prefer.
- Yogurt will curdle if cooked, if you prefer yogurt just use it as a topping.
How To Freeze and Reheat Chili:
Let the chili cool then transfer to a freezer safe container. To reheat, transfer the the refrigerator the night before the thaw, then reheat on the stove or microwave.
More Chili Recipes You May Enjoy:
- Turkey Chili Taco Soup
- Chicken Taco Chili
- Crock Pot Kid Friendly Chili
- Turkey Pumpkin White Bean Chili
- Slow Cooker 3-Bean Chili
White Bean Turkey Chili
Ingredients
- olive oil spray
- 2 small onions, chopped
- 5 garlic cloves, chopped
- 3 pounds 93% lean ground turkey
- 1 4.5 ounce can diced green chilies
- 1/2 teaspoon kosher salt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder, to your taste
- 1/2 to 2 teaspoons crushed red pepper flakes, to your taste
- 1 bay leaf
- 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup reduced-fat sour cream or Greek yogurt
Optional Toppings:
- Monterey Jack or Pepper Jack Cheese, shredded
- diced avocado
- cilantro
- sliced jalapeno
- Greek yogurt or sour cream
- chopped scallions
Instructions
- Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
- Add onions and garlic, saute until soft, about 4 to 5 minutes.
- Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
- Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
- Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
- Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
- Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
- To serve, topped with your favorite toppings.
- Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
- Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Last Step:
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Notes
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Photo credit: Jess Larson
Very tasty, loved it!
This I enjoyed it was different than what I’m used to. Delicious!!!
Can I cook this on high in the crockpot and for how long?
Delicious! Is this still just 1 WW point if you use 93% fat free ground turkey? Thanks!
click the ww button and see in WW recipe builder.
I was surprised at how good this chili was. I almost always have to tweek recipes for my taste but this was absolutely delicious. Thank you!
Super yummy! I ended up using 4 cups of broth and did not puree the beans due to time constraints. It wasn’t too brothy at all. I did bump up the seasonings a bit and doubled the green chilies.
This recipe will definitely be added to my rotation.
Very delicious. I am always trying to add veggies ri our diet, so I added a couple of carrots, bell pepper (at the onion stage) and then at the end added shredded spinach. Bumped up seasoning to offset the added veggies & it was wonderful.
Do the kiddos like this? Or is it a tad spicy. It is just me and my 11 yr old son.
Not spicy at all!
Can this be made without adding the sour cream or Greek yogurt at the end? I am lactose intolerant.
Thanks!
Yes. 🙂
Love this! Though I did more spice and added 2 tablespoons of tomato paste to thicken more. I know, I know – it’s “White Chili” but it really turned out sooooo freakin good. Just enough tomato paste did the trick!
I make this all the time! Even in the summer heat ~
I usually replace one can of beans with a jar of green salsa, leave the canned diced chilies out, and add corn!
Also, 5 out of 5 stars!
This was just delicious! I sub’d drained canned chicken for the turkey to reduce my pts further…it turned out perfect! Yum!
Thanks again for yet another fabulous recipe!!!
Does this still taste good with ground chicken?
Yes! We actually prefer it with ground chicken
This chili was so good!! The blended beans made it so creamy but still so healthy. LOVE.
Made the white bean chili with ground turkey. It was wonderful. Perfect meal for a cold windy night. Great flavor. Served it with corn bread.
So so good!!
Anyone know the weight this should come out to in grams or oz if logged under myfitnesspal?
I meal prep for work lunches half a recipe because I live alone. I use ground chicken instead of turkey. One of my coworkers always ask for the recipe because the break room smells so good while reheating.
I leave out the broth because I like thick chili..
I had to make half of the recipe because I didnt thaw enough turkey and cannelli beans were a hot commodity that week at the grocery store so I didnt have enough. I wish I had enough — so goood!! I LOVE added broken up tortilla chips for a crunchy texture, so good.
Not enough spices. I would perhaps double it if I make it again and reduce the broth more. Too watery.
This turned out great I used shredded turkey breast instead of ground turkey.
I love this recipe! It makes a lot of I freeze half and have a meal made for the future.
What does the Points +:8 mean?
“Blue Smart Points:4 Green Smart Points:7 Purple Smart Points:4 Points +:8”
These are WW points, for those who want them.
I made this for meal prep lunches this week and I love the taste! I used 93/7 turkey as suggested, however cooking it rendered an absurd amount of fat which I ended up draining before adding any spices! Also i added about twice the amount of green chilis.