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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
4.65 from 14 votes

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!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6


  • 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.


  • 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.


  • 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.


Calories: 387kcal, Carbohydrates: 32g, Protein: 45g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 93mg, Sodium: 792mg, Potassium: 1166mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1267IU, Vitamin C: 20mg, Calcium: 125mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Leah says:

    5 stars
    This recipe is so good and so deadly to make!
    I used about a 1/2 c of 505 for the green chilies, and then added a little cheese, sour cream, green onions, and tortilla chips on top. Yum!

    1. Natasha says:

      So happy you enjoyed it, Leah!!

  2. Lisa says:

    4 stars
    I added a large container of chicken broth to mine and of course added a little bit more of the spices because of that and it was perfect!

    1. Natasha says:


  3. Heather Gunter says:

    Could you make this in a crock pot?

    1. Natasha says:

      I haven’t tested it, but I imagine you could. Ground turkey can be a bit prone to drying out, though, so I wouldn’t use turkey breast. And I’d add the sour cream in at the end.

  4. Catie says:

    What could you use instead of sour cream?

    1. Natasha says:

      Your answer is in the “recipe notes & tips” section of the blog post.

  5. Mella McCly says:

    2 stars

    1. Natasha says:

      Ok. Why? What did you not like about it? Did you add salt?

  6. Connie says:

    4 stars
    Made this chili the other day, it is very good and a nice simple recipe. I believe the sour cream is what makes it special!! Thank you for the recipe.

    1. Natasha says:

      You’re very welcome, Connie! 🙂