I made a White Bean Turkey Chili that’s hearty, gluten-free, freezer-friendly, and so spicy and satisfying you’ll want leftovers.

Jump to Recipe

I’m obsessed with this White Bean Turkey Chili because it hits that spot when I want something big but not greasy. I love the way the lean ground turkey keeps it light but still meaty, and the lime juice snaps through the heat and beans so it never gets boring.

It’s my go-to when I want a healthy dinner that actually tastes like dinner, not rabbit food. Freezer-friendly, gluten-free, and spicy enough to make you sit up.

Seriously, this Ground Turkey White Bean Chili is the kind of thing I crave on repeat. I never get bored with leftovers either.

Ingredients

Print Recipe (No Advertisments)

Olive oil, browns stuff and adds mellow, cozy fat.
Yellow onion, sweet crunch once it softens, big flavor builder.
Garlic, sharp warmth that makes everything taste homey.
Ground turkey, lean protein that soaks up spice and keeps it light.
Chili powder, gives chili heat and that familiar chili zing.
Cumin, earthy note that makes it feel like real chili.
Smoked paprika, smoky warmth without actual smoke, subtle depth.
Dried oregano, little herb lift that keeps it tasting bright.
Cayenne pepper, heats things up fast, you control the burn.
Kosher salt, seasons to taste so flavors actually pop.
Black pepper, quick peppery bite, small but necessary.
Diced tomatoes, juicy body and tomato tang in the broth.
Diced green chiles, mild heat and a fresh veggie punch.
Chicken or turkey broth, thins it into a cozy, slurpable stew.
White beans, creamy texture and filling plant protein.
Tomato paste, deep tomato punch without extra liquid.
Bay leaf, subtle background herbal note, pulls flavors together.
Lime juice, brightens and cuts the richness, adds zip.
Cilantro, fresh green finish, optional if you actually like it.
Optional toppings, cheesy, cool, or creamy bits for extra fun.

Ingredient Quantities

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 pound lean ground turkey

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper, or to taste

1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon black pepper

1 (14.5 ounce) can diced tomatoes, undrained

1 (4 ounce) can diced green chiles

2 cups low sodium chicken or turkey broth

2 (15 ounce) cans white beans (cannellini or great northern), drained and rinsed

1 tablespoon tomato paste

1 bay leaf

Juice of 1 lime (about 2 tablespoons)

1/4 cup fresh cilantro, chopped (optional)

Optional toppings: shredded cheddar, sour cream, diced avocado, lime wedges

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and slightly golden, about 5 minutes, stirring now and then so it doesn’t burn.

2. Add the minced garlic and cook 30 seconds until fragrant, then push the onion and garlic to the side and add the ground turkey. Break it up with a spoon and cook until no longer pink, about 6 to 8 minutes.

3. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne, kosher salt and black pepper. Stir well so the spices coat the turkey and cook 1 minute to wake them up.

4. Stir in the tomato paste and cook another minute, this helps deepen the flavor. Then add the undrained diced tomatoes and the diced green chiles, scraping up any browned bits from the bottom of the pot.

5. Pour in the 2 cups low sodium chicken or turkey broth, add the drained and rinsed white beans, and drop in the bay leaf. Bring the pot up to a simmer.

6. Once simmering reduce the heat to low, cover partially, and let cook gently for 20 to 25 minutes so flavors meld and the chili thickens. Stir occasionally. If it seems too thick add a splash more broth.

7. Taste and adjust seasoning with more salt or cayenne if you want more heat. Remove and discard the bay leaf.

8. Stir in the juice of 1 lime and the chopped cilantro if using. The lime really brightens everything so don’t skip it unless you hate lime.

9. Serve hot with optional toppings like shredded cheddar, sour cream, diced avocado and extra lime wedges. This chills and reheats great so freeze leftovers in portions for easy meals.

10. Quick hacks: brown the turkey in batches if your pot is crowded so it gets color, and for a creamier texture mash a cup of the beans against the side of the pot before adding the lime.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cups
6. Can opener
7. Fine-mesh strainer or colander (for rinsing beans)
8. Ladle or large serving spoon
9. Citrus reamer or small juicer (for the lime)
10. Small bowl for prepping toppings and holding spices

FAQ

Can I make this chili in a slow cooker or Instant Pot?

Yes. For a slow cooker, brown turkey and onions first, then dump everything in and cook on low 4 to 6 hours. For an Instant Pot, use the sauté function to brown, then pressure cook 10 minutes with natural release for 10 minutes. You might need to thin with a splash of broth when it's done.

What can I use instead of white beans?

Cannellini or great northern are best, but navy or butter beans work fine too. If you only have chickpeas it will change the texture and flavor, but it still tastes good.

How do I adjust the heat level?

Cut the cayenne in half or leave it out to make it mild. Want more kick? Add extra cayenne, a pinch of chipotle powder, or top with diced jalapeño. Taste and add slowly, cause it's easy to overdo it.

Can I make this vegetarian or vegan?

Yep. Swap ground turkey for firm crumbled tofu, tempeh, or extra beans and use vegetable broth. You may want a little extra oil or umami like soy sauce or miso to boost flavor.

How long does it keep and can I freeze it?

Keeps 3 to 4 days in the fridge in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Lime juice and cilantro are best added fresh after reheating.

Any tips to make the chili thicker or creamier?

For thicker, simmer uncovered until it reduces. For creamier, mash some beans against the pot sides with your spoon or stir in a splash of milk, cream, or a dollop of sour cream just before serving.

White Bean Turkey Chili Recipe Substitutions and Variations

Ground turkey: swap with ground chicken, lean ground beef, or crumbled firm tofu for a vegetarian twist. Texture and cook time are nearly the same, just brown until no pink remains.
White beans: use navy beans, pinto beans, or even canned chickpeas if you want more bite. Rinse well and add near the end so they don’t fall apart.
Low sodium broth: replace with vegetable broth, beef broth, or water plus 1 bouillon cube. Taste and adjust salt since flavors vary.
Lime and cilantro: if you don’t have fresh, use 1 teaspoon bottled lime juice plus 1 teaspoon chopped dried cilantro or swap cilantro for fresh parsley for a milder herb note.

Pro Tips

1. Brown the turkey in a single layer and don’t crowd the pot; better browning = more flavor. If the meat steams instead of browns, do it in two batches.

2. Bloom the spices: add them to the hot meat and cook 45–60 seconds before adding liquids. It makes the chili taste deeper and less one-note.

3. For a creamier body without cream, mash about 1 cup of the beans against the pot wall or briefly puree a portion and stir back in. It thickens naturally and keeps it lighter.

4. Brightness is key: always add the lime juice right before serving. If you want extra lift, stir in a splash of vinegar instead. Taste and adjust salt after acid so flavors pop.

5. Make-ahead and texture hack: cook a day ahead, chill, then scrape off any hardened fat or gelatin and reheat slowly. Flavors meld overnight, and reheating slowly prevents the turkey from getting dry.

White Bean Turkey Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a White Bean Turkey Chili that's hearty, gluten-free, freezer-friendly, and so spicy and satisfying you'll want leftovers.

Servings

servings

Calories

309

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cups
6. Can opener
7. Fine-mesh strainer or colander (for rinsing beans)
8. Ladle or large serving spoon
9. Citrus reamer or small juicer (for the lime)
10. Small bowl for prepping toppings and holding spices

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 pound lean ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chiles
2 cups low sodium chicken or turkey broth
2 (15 ounce) cans white beans (cannellini or great northern), drained and rinsed
1 tablespoon tomato paste
1 bay leaf
Juice of 1 lime (about 2 tablespoons)
1/4 cup fresh cilantro, chopped (optional)
Optional toppings: shredded cheddar, sour cream, diced avocado, lime wedges

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and slightly golden, about 5 minutes, stirring now and then so it doesn't burn.
Add the minced garlic and cook 30 seconds until fragrant, then push the onion and garlic to the side and add the ground turkey. Break it up with a spoon and cook until no longer pink, about 6 to 8 minutes.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne, kosher salt and black pepper. Stir well so the spices coat the turkey and cook 1 minute to wake them up.
Stir in the tomato paste and cook another minute, this helps deepen the flavor. Then add the undrained diced tomatoes and the diced green chiles, scraping up any browned bits from the bottom of the pot.
Pour in the 2 cups low sodium chicken or turkey broth, add the drained and rinsed white beans, and drop in the bay leaf. Bring the pot up to a simmer.
Once simmering reduce the heat to low, cover partially, and let cook gently for 20 to 25 minutes so flavors meld and the chili thickens. Stir occasionally. If it seems too thick add a splash more broth.
Taste and adjust seasoning with more salt or cayenne if you want more heat. Remove and discard the bay leaf.
Stir in the juice of 1 lime and the chopped cilantro if using. The lime really brightens everything so don't skip it unless you hate lime.
Serve hot with optional toppings like shredded cheddar, sour cream, diced avocado and extra lime wedges. This chills and reheats great so freeze leftovers in portions for easy meals.
Quick hacks: brown the turkey in batches if your pot is crowded so it gets color, and for a creamier texture mash a cup of the beans against the side of the pot before adding the lime.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.