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Turkey White Bean Chili

Published: / Updated: / 43 Comments

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This turkey white bean chili recipe is hearty, healthy, simple to make, and packed with flavor. 

white bean turkey chili close-up

This recipe is pretty straightforward. It does need a bit of time to simmer, but most of that is largely hands-off, so this is a nice easy meal that's perfect for weeknights. It also makes plenty of leftovers, so it's a good option for meal prep as well.

You can't go wrong with chili. I have a few other turkey chili recipes on my blog that you may also like, including this turkey sweet potato chili, my Crockpot turkey chili, this turkey pumpkin chili, and this Instant Pot turkey chili. 

Cook a batch of this ground turkey chili on Sunday and you've got some easy meals for the week. No matter the weather, this is the perfect thing to warm up in the microwave at work when you're freezing in an air-conditioned office. 😉 The protein in the lean turkey and white beans will keep you full for hours. 

cast iron pot with turkey chili

How to make turkey white bean chili

Start by sautéing the onion in a fairly large soup pot, then add in the turkey and "brown" it. Add in the remaining ingredients (except for sour cream and salt & pepper). Simmer for 15-20 minutes, then stir in the sour cream, season it to taste, and serve each bowl with your desired toppings.

(Full ingredients & instructions are in the recipe card below)

Recipe notes & tips:

  • The sour cream provides a little bit of creaminess and a little bit of tang to the dish. I love finishing dishes off this way. You could skip it if you avoid dairy, but I do think it enhances the flavor. Half a block of Philly cream cheese would also taste great! Or use a half cup of heavy cream and add some lime juice for extra tang. 
  • The chili isn't particularly spicy as-is, but if you do want to kick the heat up, I suggest either using spicy green chilis, adding a half teaspoon (or more) of cayenne pepper, or topping it with cut-up jalapeno peppers. 
  • You could swap the beans with a different kind of canned bean. Or throw in extra veggies if you happen to have some that need using up. 

ground turkey white bean chili in two bowls

Turkey and white bean chili topping ideas:

Use any/all:

  • Avocado
  • Chopped cilantro
  • Lime juice
  • Tortilla strips
  • Jalapenos
  • Dollop of sour cream
  • Shredded cheese (cheddar, Tex-Mex blend, Monterey Jack etc.)

More delicious chili recipes:

Turkey white bean chili close-up

Questions about this white bean turkey chili recipe? Made this recipe? Tag me #saltandlavender on Instagram and leave me a comment below.

white bean turkey chili close-up

Turkey White Bean Chili

This turkey white bean chili recipe is hearty, healthy, simple and quick to make, and packed with flavor. Makes great leftovers!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6
Calories 387 kcal

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, etc.

Instructions
 

  • Prep your ingredients. Add the oil and the onion to a pot over medium-high heat. Sauté the onion for 5 minutes.
  • Add the turkey to the pot, and cook it until it turns white (about 5 mins), breaking it up with your spoon/stirring it periodically.
  • Add the tomatoes and remaining ingredients except the sour cream and salt & pepper.
  • Once the chili starts to bubble, reduce the heat so it's gently simmering. Let it cook for about 15-20 minutes, stirring it periodically.
  • Stir in the sour cream and season with salt & pepper. Serve immediately as-is or with suggested toppings.

Notes

  • I used mild green chilis, but feel free to use hot ones instead. You could also add some cayenne pepper if you want to kick up the heat.
  • I found this chili to have plenty of liquid, but if you want a bit more, add in some chicken broth. 
  • Serves 6+ depending on how much you eat.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 387kcalCarbohydrates: 32gProtein: 45gFat: 10gSaturated Fat: 3gCholesterol: 93mgSodium: 792mgPotassium: 1166mgFiber: 11gSugar: 8gVitamin A: 1267IUVitamin C: 20mgCalcium: 125mgIron: 5mg
Keyword turkey white bean chili
Author Natasha Bull
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  1. Jenna says

    I love love love this recipe! Instead of sour cream I add nutritional yeast to the chili at the end and it adds a wonderful cheesy flavor! The seasonings are so on point with this one.

    Reply

  4. tamar says

    5 stars
    I tried this and it was delicious. I was conservative with spices so it was mild, but next time I will add more. My household is small so I am freezing a large portion. The lime, sour creme, and corn bread are great compliments. It is a heavy dish good for winter.

    Reply

    • Natasha says

      Hi! I don't think that I did. They're tiny cans and don't have that much liquid in them anyway, so not a huge deal either way. Hope you enjoy the recipe! 🙂

      Reply

  7. Laura D says

    5 stars
    This recipe could not be more straight forward, simple and delicious. It’s made with things I almost always have on hand and pantry items many cooks keep stocked. I prepped most of the ingredients morning of, which took maybe 10 min) and when it came time to make it it was a snap. I love that the cook times for each step are included, so helpful for me.

    I didn’t have a second 14 oz can of diced tomatoes, so I added some tomato paste and water and all was well. I cut the chili powder to 1 Tbs versus 2 since my almost 2 year old likes a little spice but not too much.

    It was perfect for us all and will definitely be put into the regular rotation. Delicious with guac, shredded cheese and cilantro but the kicker was a slice of cornbread on top to have a little with every bite.
    So so good!!! Thank you!

    Reply

    • Natasha says

      Thanks! I'd do 3-4 hours on high probably (or 6-8 on low, but keep in mind turkey is lean and might dry out even more) then add the sour cream in right at the end.

      Reply

      • Tammy says

        5 stars
        It came out great! Since it is just me, I halved the recipe, browned the meat with the onions and garlic before putting it in the slow cooker. I added 1 chopped jalapeno because I like spicy, and about 1/2 cup of chicken broth so it would not dry out. It cooked on high for 3 1/2 hours and then I added the sour cream and cilantro and it cooked another 15 or 20 minutes. Delicious! The meat is super moist, too. Will be making this again for sure. Thanks for this recipe, going to check out your website for more.

        Reply

        • Natasha says

          I'm so glad you enjoyed it!! 🙂 Thanks for letting me know. Let me know if you try anything else, Tammy!

          Reply

  9. AngelaML says

    5 stars
    Hi Natasha,

    3rd recipe I've tried this week of yours, and another easy and tasty one! This was delicious! I usually make chili in the slow cooker and use half hamburger / half turkey. Was curious how this would taste with just turkey and loved the results!

    I left out the cumin and chilies (I can't do spicy), and substituted light cream for the sour cream.

    Will definitely be making this again!

    Reply

  10. Caroline says

    5 stars
    Hi there! I’m a big fan of your recipes and this was another great one! I really enjoyed this chili. I used ground chicken (Santa fe seasoned) instead of turkey (didn’t have any). Still came out so flavorful and delicious!

    Reply

    • Natasha says

      Thank you so much! So glad you enjoyed it. 🙂 And thanks for taking the time to write me a comment/review!

      Reply

  11. Alison Taubman says

    My husband and I really liked this dish. Great flavors!! He isn't a big fan of ground turkey, but this dish sold him. So easy to make and we had a lot of leftovers too!

    Reply

  14. Christy says

    5 stars
    Quick, easy, and tasty. The only thing I changed was adding a chopped yellow bell pepper because I can't not add extra veggies to things, and I did add a little liquid, maybe 1/2 cup. It was delish, and I expect it to taste better tomorrow, as things like this often do. Thanks!

    Reply

  17. Michelle Mercer says

    I made this last night and it was delicious. My husband and son aren’t fond of beans, so I opted to only add one can of beans. The chili was still hearty and full of flavor. My daughters (14 and 18) went back for seconds. This recipe is definitely a keeper!

    Reply

  18. Terryn says

    5 stars
    This recipe is a winner! My entire family enjoyed it...my hubby, 9 year old daughter and my almost-2 year old enjoyed it with white rice on the side. I did have to add about a half a cup of chicken broth. I am adding this recipe to my "go to weeknight meals". The ingredients were easy (most of which I already had on hand), prepping was quick and it was ready to eat within 30 minutes. Yes! Thank you Salt & Lavender!

    Reply