This creamy white turkey chili is satisfying yet lighter than traditional beef chili, made easily in one pot for busy weeknights. With mild spice and hearty flavor, it’s a cozy meal the whole family will love.
Pureeing a portion of the beans gives this white turkey chili its rich, creamy texture without needing heavy cream. If you love this lighter twist, try my leftover turkey chili and ground turkey chili, or browse our collection of other soups, stews, and chilis.
Table of Contents
Before You Get Started
- Don’t skip pureeing one can of beans. This is your secret to a naturally thick, creamy base without heavy cream. Blend until completely smooth for the best texture.
- Add dairy at the very end. If using sour cream, Greek yogurt, or cream cheese, stir it in off the heat to prevent curdling. Have it at room temperature for smoother blending.
- Let it simmer uncovered. This helps the chili thicken naturally. If it gets too thick, add broth; too thin, simmer longer or mash a few more beans.
How to Make White Turkey Chili
Step 1: Puree Your Beans
Start by pureeing one can of drained cannellini beans with ¼ cup of chicken broth. Blend until completely smooth; no lumps! This creamy mixture is what gives your chili body without needing heavy cream. Set this aside; you’ll stir it in later.
Step 2: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion and bell pepper, and cook until the veggies start to soften. This takes about 5 minutes. Then add the garlic and cook just until it’s fragrant (about 30 seconds).
** Pro Tip: Stir constantly after adding the garlic so that it doesn’t burn and create a bitter taste.
Step 3: Add the Seasoning
Add cumin, chili powder, paprika, oregano, coriander, and cayenne, and keep stirring for about 30 seconds. Toasting the spices briefly helps “bloom” their flavor for a more robust chili.
Step 4: Brown the Turkey
Add the ground turkey and cook for about 7 minutes, breaking it into bite-sized pieces. Season lightly with salt and pepper. You’ll know it’s cooked through when the meat is no longer pink.
Step 5: Add the Beans, Chilies, and Broth
Stir in a small can of chopped green chiles (these aren’t spicy), pureed beans, remaining whole beans, and the rest of the chicken broth.
** Pro Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to your chili!
** Quick Note: The chili will look thin at first; don’t worry! It thickens as it simmers.
Step 6: Simmer
Bring the liquid to a gentle boil, then reduce the heat to low and let the chili simmer uncovered for 30-35 minutes. Stir every 5-10 minutes to prevent sticking. You’ll know it’s ready when it’s thickened to your liking and the flavors have melded together. The surface should have small bubbles, not a rolling boil.
Step 7: Add the Finishing Touches
Turn off the heat and squeeze in fresh lime juice (this brightens everything up). If you’re adding sour cream for extra creaminess, stir in about ½ cup now while it’s hot but not bubbling. Taste and adjust seasoning with more salt, pepper, or spices as needed.
Step 8: Serve It Up
Ladle into bowls and let everyone customize with toppings. Fresh cilantro, diced avocado, shredded pepper jack cheese, and tortilla strips are all winners. A final squeeze of lime and dollop of sour cream on top never hurts! You can never go wrong with a side of jalapeño cheddar cornbread, either.
Variations
- Make it creamier:
- Puree an extra can of beans for ultra-thick texture.
- Stir in ½ cup (or more) of Greek yogurt instead of sour cream (more protein!).
- Add 4 ounces of cubed, room temperature cream cheese for the richest version (stir in at the end, off the heat).
- Adjust the heat level:
- Mild: Skip the cayenne and just use mild green chiles.
- Medium: Use the recipe as written.
- Spicy: Add a diced jalapeño with the onions, use ½ teaspoon cayenne, top with pepper jack.
- Slow cooker method:
- Brown the turkey and onions first (don’t skip this!), then transfer everything except the lime juice and dairy to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream and lime juice just before serving.
- Use leftover turkey:
- Have cooked turkey from Thanksgiving? Use 3-4 cups of shredded turkey instead of ground. Add towards the end with the beans since it’s already cooked.
Storage, Freezing & Make Ahead
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight!
- Freezing: This chili freezes beautifully for up to 3 months. Cool completely, then freeze in individual portions or family-sized containers. Leave out the dairy if freezing (add it when reheating).
- Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it’s too thick. Microwave individual portions on 50% power, stirring every minute.
- Make-Ahead Tip: Make the chili up to 2 days ahead, but wait to add lime juice and sour cream until serving for the freshest flavor and best texture.
Frequently Asked Questions
Why is my white chili not creamy enough?
The pureed beans are key! Make sure you blend them completely smooth. For extra creaminess, mash some of the whole beans against the pot while simmering, or stir in cream cheese, sour cream, or Greek yogurt at the end.
Can I make this in the Instant Pot?
Yes! Use sauté mode for browning, then pressure cook on high for 10 minutes with natural release. Stir in dairy and lime after releasing pressure.
What if my chili is too thin?
Simmer uncovered for 10-15 more minutes, mash some beans against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons cold broth or water and stir it in.
Can I use different beans?
Great Northern beans work perfectly! Navy beans are good too. Even pinto beans work, though they’ll change the color slightly. Stick with canned for convenience; just drain and rinse.
How do I prevent the dairy from curdling?
Always add dairy off the heat and make sure it’s at room temperature. Stir it in gently at the very end, after the lime juice.
Related Recipes
- Beef Chili
- Crockpot White Chicken Chili
- White Bean Chicken Chili
- Jiffy Corn Muffins with Sour Cream (a perfect side dish!)
Watch How to Make It
White Turkey Chili
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1 small green bell pepper, diced (optional)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 pounds ground turkey
- 1 (4-ounce) can diced green chiles
- 3 cups low-sodium chicken broth, plus more as needed for desired consistency
- 3 (15-ounce) cans cannellini beans, drained and rinsed, divided
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon dried oregano
- ¼ teaspoon ground coriander (optional), for depth
- ¼ teaspoon cayenne pepper (optional), for heat
- Kosher salt and ground black pepper, to taste
- Juice of 1 lime
- ½ cup sour cream or plain Greek yogurt (optional for a creamier broth)
- Optional garnishes: chopped fresh cilantro, diced avocado, shredded Monterey Jack or Pepper Jack cheese, tortilla strips, sliced green onion, lime wedges, or a dollop of sour cream
Instructions
Puree the beans
- Place 1 can of drained beans in a blender or food processor with about ¼ cup of the broth. Puree until smooth and set aside.
Sauté aromatics
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add onion (and bell pepper, if using) and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds, just until fragrant.
Bloom the spices
- Add cumin, chili powder, paprika, oregano, coriander, and cayenne to the pot. Stir constantly for about 30 seconds to toast the spices for extra flavor.
Brown the turkey
- Add the ground turkey to the pot. Cook until no longer pink, about 7-10 minutes, breaking it up with a wooden spoon. Season lightly with salt and pepper.
Build the chili
- Pour in the green chiles, pureed beans, remaining whole beans, and the rest of the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
Simmer
- Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and the flavors come together.
Finish and serve
- Remove from heat. Stir in lime juice and sour cream (or Greek yogurt) if using, just until warmed through. Taste and adjust seasoning with more salt, pepper, or lime as needed.
- Ladle into bowls and top with your favorite garnishes.
Notes
- To make creamier: Add ½ cup sour cream, Greek yogurt, or 4 ounces of diced room temperature cream cheese at the end
- For slow cooker: Saute veggies and brown the meat first, then cook on low for 4-6 hours
- Freezes for 3 months (add dairy after thawing)
- Puree 1 can of beans for a creamy base without dairy
- Add dairy OFF the heat to prevent curdling
- Leftover turkey option: Use 3-4 cups shredded instead of ground. Add it towards the end with the beans.
- Too thin? Simmer longer or mash more beans.
- Too thick? Add broth ¼ cup at a time.
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