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White Bean Turkey Chili

Healthy, hearty, and full of flavor, this White Bean Turkey Chili is just what you need on a cold winter day. Freezer friendly, meal prep friendly, and most importantly, kid-friendly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 352 kcal
Course: Main Course , Soup
Cuisine: American , Mexican

Ingredients

  • 1 tbsp olive oil
  • 1 medium medium onion chopped
  • 3-4 garlic cloves chopped
  • 1 yellow bell pepper diced
  • 3 cups turkey leftovers shredded, or shredded chicken breast
  • 1 4.5 oz can green chilies diced
  • 2 tbsp tomato paste
  • 2 14 oz cans cannellini or navy beans rinsed and drained
  • 1/2 tsp kosher salt
  • 1/2 tbsp cumin
  • 1/2 tbsp oregano
  • 1 1/2 tsp mild chili powder or to your taste
  • 1 bay leaf
  • 2-3 cups chicken broth
  • 1 cup reduced-fat sour cream or Greek yogurt
Optional Toppings:
  • Diced avocado
  • cilantro
  • sliced jalapeno
  • chopped green onions

Instructions

Stovetop:
    Cup of Yum
  1. Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
  2. Add in the leftover meat, green chilies, tomato paste, beans, seasonings, and stock.
  3. Mix to combine and bring to a boil. Once boiling, reduce the heat to a low and partially cover the pot.
  4. Cook over low heat for 25-30 minutes.
  5. Once the time is up, turn the heat off and stir in the sour cream or yogurt.
  6. Serve hot with your favorite toppings!
Slow Cooker:
  1. Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
  2. Transfer the sauteed veggies to your slow cooker. Stir in the remaining ingredients, except for the sour cream/yogurt.
  3. Cook on LOW for about 6-7 hours or on HIGH for 3-4 hours.
  4. Once the time is up, turn the heat off and stir in the sour cream or yogurt.
  5. Serve hot with your favorite toppings!

Notes

  • The sour cream/Greek yogurt added provides a little bit of extra creaminess as well as some tang to the white bean turkey chili. If you’re dairy-free, you can skip it. 
  • The white beans act as a thickener to this chili, if you want it to be thicker, you can smash up a couple of beans with the back of a wooden spoon against the pot while it simmers.
  • If you have extra veggies leftover in the fridge, this is the perfect chili for it to go into.
  • If you do not have turkey, you can always use shredded chicken breast or ground turkey.
  • Cook the chili a day in advance for even more blending of flavors. Chili tastes even better the day after it’s made.

Nutrition Information

Serving 4servings Calories 352kcal (18%) Carbohydrates 13g (4%) Protein 34g (68%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 135mg (45%) Sodium 951mg (40%) Potassium 688mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 671IU (13%) Vitamin C 72mg (80%) Calcium 136mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 352

% Daily Value*

Serving 4servings
Calories 352kcal 18%
Carbohydrates 13g 4%
Protein 34g 68%
Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 135mg 45%
Sodium 951mg 40%
Potassium 688mg 15%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 671IU 13%
Vitamin C 72mg 80%
Calcium 136mg 14%
Iron 3mg 17%

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