White Turkey Chili

A creamy white turkey chili with beans that's lighter than your average chili recipe!

Course Dinner

Cuisine American

Keyword creamy turkey chili, ground turkey chili, white bean turkey chili, white turkey chili

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 417kcal

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

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.

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.

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.

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.

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.

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.

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.

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.