Short description

A hearty, comforting chili made with lean ground turkey and creamy white beans, spiced just right. Perfect for a cozy meal with plenty of options for customization and a variety of toppings.

Why You’ll Love This Recipe

Protein-packed with lean ground turkey and fiber-rich beans.
Rich and creamy texture thanks to sour cream or Greek yogurt, without being overly heavy.
Customizable spice level with options to adjust chili powder and red pepper flakes.
Versatile cooking methods: Can be made on the stovetop, in a slow cooker, or in an Instant Pot.
Perfect for leftovers—flavors deepen over time, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 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

Directions

Heat a large, heavy pot or Dutch oven over medium heat. Once hot, spray with olive oil.
Add chopped onions and garlic, and sauté until softened, about 4–5 minutes.
Add the ground turkey and cook, breaking it up, until browned and cooked through, about 5 minutes.
Stir in diced green chilies, salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook for 2 minutes, allowing the spices to release their flavor.
Puree 1 can of beans with 1 cup of broth in a blender until smooth, then add to the pot.
Add the remaining beans, chicken broth, and bay leaf. Bring to a boil, then cover and reduce heat to a simmer. Cook for 30–35 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Stir in sour cream or Greek yogurt and cook for another 4–5 minutes. Adjust seasoning to taste, adding more salt or spices as needed.
Serve hot, topped with your favorite toppings.

Slow Cooker Directions:

Follow steps 1–5, but reduce the broth to 1 1/2 cups.
Transfer the mixture to the slow cooker, set to low, and cook for 8 hours.

Instant Pot Directions:

Use an 8-quart Instant Pot (or halve the recipe for smaller sizes).
Follow steps 1–5, reducing the broth to 1 1/2 cups.
Set the Instant Pot to high pressure and cook for 25 minutes, then release the pressure naturally.

Servings and timing

Serves 6–8 people (depending on portion size).
Prep time: ~10 minutes
Cook time:
- Stovetop: 40–45 minutes
- Slow Cooker: 8 hours on low
- Instant Pot: 25 minutes on high pressure

Variations

Vegetarian: Swap the turkey for extra beans or a plant-based meat substitute.
Spicy version: Increase the chili powder or add extra crushed red pepper flakes for a bolder kick.
Beans: Experiment with different beans, such as Great Northern or kidney beans, for variety.
Toppings: Customize with your favorite toppings like shredded cheese, avocado, or cilantro for extra flavor.

Storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezing: This chili freezes well—store in a zip-top bag or airtight container for up to 3 months.
Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if the chili thickens too much during storage.

FAQs

1. Can I use ground beef instead of turkey?

Yes, ground beef can be used instead of ground turkey if you prefer, though it may be higher in fat.

2. How do I adjust the spice level?

To make the chili milder, reduce the chili powder and red pepper flakes. For more heat, add extra chili powder or use a hotter pepper variety.

3. Can I make this chili ahead of time?

Yes! This chili actually tastes better after sitting for a day or two, as the flavors have more time to meld.

4. Can I make this recipe in a crockpot?

Yes, just follow the slow cooker directions provided and cook on low for 8 hours.

5. Is there a substitute for sour cream or Greek yogurt?

You can use regular sour cream or any non-dairy yogurt substitute if you’re looking for a dairy-free option.

6. Can I add extra vegetables to this recipe?

Absolutely! You can add chopped bell peppers, zucchini, or carrots for more texture and nutrition.

7. How thick is this chili?

This chili is moderately thick, but you can adjust the consistency by adding more broth for a thinner texture or simmering longer for a thicker result.

8. Can I use canned beans instead of dried beans?

Yes, canned beans work perfectly fine in this recipe. Just be sure to rinse and drain them before adding.

9. What should I serve this chili with?

This chili pairs wonderfully with cornbread, rice, or tortilla chips for added crunch.

10. Can I make this chili spicier?

Definitely! You can adjust the spice level by adding more chili powder or using a hotter pepper like jalapenos or serrano peppers.

Conclusion

This white bean turkey chili is a satisfying and healthy dish that combines lean turkey with creamy beans and flavorful spices. Perfect for any season, this versatile recipe can be made on the stovetop, in a slow cooker, or in an Instant Pot for convenience. It’s a hearty meal that’s easy to customize with your favorite toppings and makes for great leftovers. Whether you’re serving it for a casual family dinner or meal prepping for the week, it’s sure to become a favorite!