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A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!

White Bean Turkey Chili

4.87 from 146 votes
A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 12 servings
Course: Dinner, Lunch
Cuisine: American

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.

Video

Notes

BASED ON COMMENTS SAYING TOO LIQUIDY, I RETESTED AND REDUCED THE BROTH TO 2 CUPS.

Nutrition

Serving: 1cup, Calories: 307kcal, Carbohydrates: 25g, Protein: 30g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 88mg, Sodium: 835mg, Fiber: 9g, Sugar: 2g
- WW Points: 1