Servings
Font
Back
4.9 from 423 votes

White Bean Turkey Chili

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

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 307 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • Olive oil spray
  • Monterey Jack or Pepper Jack cheese (shredded)
  • 2 small onions (chopped)
  • Diced avocado
  • 5 garlic cloves (chopped)
  • cilantro
  • 3 pounds 93% lean ground turkey
  • sliced jalapeno
  • 1 4.5 ounce can diced green chilies
  • greek yogurt or sour cream
  • 1/2 teaspoon kosher salt
  • chopped scallions
  • 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

Instructions

    Cup of Yum
  1. Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  2. Add onions and garlic, saute until soft, about 4 to 5 minutes.
  3. Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  4. Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  5. 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.
  6. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  7. Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  8. To serve, topped with your favorite toppings.
  9. 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.
  10. 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.

Notes

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

Nutrition Information

Serving 1cup Calories 307kcal (15%) Carbohydrates 25g (8%) Protein 30g (60%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 88mg (29%) Sodium 835mg (35%) Fiber 9g (36%) Sugar 2g (4%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 307

% Daily Value*

Serving 1cup
Calories 307kcal 15%
Carbohydrates 25g 8%
Protein 30g 60%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 88mg 29%
Sodium 835mg 35%
Fiber 9g 36%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.