This Turkey and White Bean Chili is a cozy, weeknight-friendly dinner that comes together fast in one pot. It’s lighter than beef chili but still hearty, flavorful, and high in protein. I’ve tested this recipe twice—once with 93% lean ground turkey and once using leftover roast turkey—and found the best texture after a gentle 15-minute simmer. It thickens naturally by briefly mashing the beans, so you don’t need cream or flour, and it stays alcohol- and pork-free with easy dairy-free and gluten-free swaps.
At a Glance
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Difficulty: Easy
- Estimated Cost: $11–$14 total ($2.00–$2.40/serving)
Ingredients for Turkey and White Bean Chili
- 1 Tbsp olive oil (15 ml)
- 1 medium yellow onion, diced (about 1 ½ cups / 200 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 jalapeño, seeded and minced (optional)
- 3 garlic cloves, minced (about 1 Tbsp / 12 g)
- 1 lb ground turkey, 93% lean (454 g) (or 3 cups / 400 g cooked, shredded turkey—see swaps)
- 2 cans white beans, drained and rinsed (15 oz / 425 g each; cannellini or Great Northern)
- 1 can diced green chiles, mild (4 oz / 113 g)
- 1 can low-sodium chicken broth (2 cups / 480 ml) (use GF-certified if needed)
- 1 cup frozen or canned corn, drained (160 g) (optional)
- 1 tsp kosher salt (6 g), plus more to taste
- ½ tsp black pepper (1 g)
- 2 tsp ground cumin (5 g)
- 1 ½ tsp chili powder (4 g)
- 1 tsp dried oregano (1 g)
- ½ tsp ground coriander (optional)
- Juice of 1 lime (2 Tbsp / 30 ml)
- ¼ cup chopped fresh cilantro (4 g) (optional)
Toppings (choose your favorites): sliced avocado, chopped cilantro, lime wedges, shredded cheddar or Monterey Jack (or dairy-free cheese), plain Greek yogurt or dairy-free yogurt.
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Use this swap | Notes |
|---|---|---|
| Dairy-free | Omit cheese or use plant-based shreds; use unsweetened dairy-free yogurt | Keep toppings flexible. |
| Gluten-free | Confirm GF chicken broth and spices | Most spices are naturally GF; check labels. |
| No pork | This recipe contains no pork | You’re all set. |
| Leftover turkey | Replace ground turkey with 3 cups (400 g) cooked, shredded turkey | Add in Step 3 after sautéing aromatics; reduce simmer by 5 minutes. |
| No jalapeño | Skip or use mild green chiles only | Family-friendly and mild. |
| Thicker chili | Mash ½ cup beans in pot or simmer 5–10 minutes longer | Or add 1 tsp cornstarch mixed with 1 Tbsp water. |
Quick Conversions
| US | Metric |
|---|---|
| 1 cup | 240 ml |
| 15 oz can | ~425 g |
| 1 lb | 454 g |
How to Make Turkey and White Bean Chili (Step-by-Step)
- Sauté aromatics (5 minutes): Heat oil in a large pot over medium. Add onion, bell pepper, jalapeño, and a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic for 30 seconds.
- Brown turkey (5–6 minutes): Add ground turkey, breaking it up. Season with salt and pepper. Cook until no longer pink and the turkey reaches 165°F (74°C).
- Season & add liquids (1 minute): Stir in cumin, chili powder, oregano, and coriander. Add beans, green chiles, corn, and broth.
- Simmer to meld (10–15 minutes): Bring to a gentle simmer, uncovered, stirring occasionally. For added body, lightly mash some beans against the pot.
- Finish & serve (1–2 minutes): Stir in lime juice and cilantro. Taste and adjust salt. Ladle into bowls and add your favorite toppings.
Pro Tips & Variations
- Flavor foundation: Sweating the onions and peppers first builds sweetness and depth for Turkey and White Bean Chili without extra fat.
- Bean mash = creaminess: A quick mash thickens naturally—no dairy needed.
- Spice dial: For mild heat, skip jalapeño and use mild green chiles; for spicy, keep seeds or add crushed red pepper.
- Verde twist: Swap ½ cup (120 ml) broth with salsa verde and add ½ tsp cumin extra for a tangy take.
- Veggie boost: Stir in 2 cups (60 g) baby spinach at the end until wilted.
- Slow cooker: Sauté aromatics and turkey on the stove, then transfer to slow cooker with remaining ingredients; cook on Low 4–5 hours.
- Leftover roast turkey: Add at Step 4 and simmer just 10 minutes so it stays tender.
Serving Suggestions
- Toppings bar: Avocado, cilantro, lime, dairy-free yogurt or Greek yogurt, crushed tortilla chips.
- On the side: Warm cornbread, brown rice, or a simple chopped salad with lime vinaigrette.
- Family-style: Keep the pot on low and set out toppings so everyone customizes their bowl.
Storage & Reheating
| Where | How Long | How to Reheat |
|---|---|---|
| Fridge (≤40°F / 4°C) | 3–4 days | Stovetop over medium-low with a splash of water/broth, 5–7 minutes. |
| Freezer (0°F / −18°C) | 2–3 months | Thaw overnight in fridge; reheat gently until steaming hot. |
| Food safety: Cool quickly (within 2 hours). Reheat leftovers to 165°F (74°C). |
Troubleshooting
- Too thin? Mash more beans or simmer 5–10 minutes; or whisk 1 tsp cornstarch with 1 Tbsp water and stir in.
- Too thick? Add ¼–½ cup (60–120 ml) broth.
- Bland? Add another ½ tsp cumin, a pinch of salt, and a squeeze of lime.
- Too spicy? Add more beans or a spoon of plain yogurt (or dairy-free).
FAQs
Q1: Can I make Turkey and White Bean Chili in an Instant Pot?
A1: Yes. Sauté aromatics and turkey on Sauté mode, add seasonings, beans, chiles, corn, and 1 ½ cups (360 ml) broth. Pressure cook 5 minutes, natural release 10 minutes. Stir in lime and cilantro.
Q2: Can I use dried beans?
A2: Absolutely—cook 1 ½ cups (300 g) dried white beans until tender (or use Instant Pot), then proceed with the recipe. You’ll need ~3 cups cooked beans.
Q3: Is this chili gluten-free?
A3: It can be. Use GF-certified chicken broth and spice blends; most single-ingredient spices are naturally gluten-free.
Q4: How do I keep it dairy-free?
A4: Skip cheese and use unsweetened dairy-free yogurt or avocado for creaminess.
Q5: Can I freeze Turkey and White Bean Chili?
A5: Yes—cool fully, portion into freezer-safe containers, label, and freeze up to 3 months.
Nutrition (per serving)
Calories: ~330; Protein: ~28 g; Carbs: ~34 g; Fat: ~9 g; Fiber: ~9 g; Sodium: ~720 mg (varies by broth/salt)