White Bean Turkey Chili ready in 35 minutes is the best for a quick, tasty dinner. Gluten free, dairy free soup that’s simple enough for a weeknight meal but delicious enough for entertaining.
- About White Bean Turkey Chili
- How to Make White Bean and Turkey Chili
- Tips for Making White Turkey Chili
- Frequently Asked Questions
- White Bean Turkey Chili Recipe
About White Bean Turkey Chili
I’m all about soups for filling, satisfying and healthy meals when the weather starts to get even the slightest bit of a chill. It’s so nice that everything is cooked in one pot and how easy it is to get protein, veggies and fiber in a single dish.
This White Bean Turkey Chili is no different, and it’s a rockstar recipe in my opinion because it’s delicious, easy, quick, and gets rave reviews. It’s super fast to make but still tastes wonderfully home cooked. It’s spicy but not make-your-eyes-water-and-nose-run type of spicy.
And my favorite part: it’s full of vegetables and oh so filling. Plus, it freezes beautifully and is very budget friendly — less than $3/serving!
So if you’re looking for something quick to make for a delicious dinner tonight, this is it.
It’s an easy, one-pot, comforting meal you can feel good about serving your family or even just for yourself to have a nourishing meal in the fridge or freezer ready to enjoy at any time. Also, I highly suggest doubling the recipe to freeze for later or to serve for guests during cold weather months.
White Bean Turkey Chili Ingredients
Oil: I typically use olive oil, but avocado oil and even coconut oil will work in this chili recipe since you are only using one teaspoon. The small amount of oil adds a touch of flavor and ensures that the turkey and vegetables do not stick to the pot.
Ground turkey: Regular ground turkey (that is usually noted as 85/15) is what I like to use as it is budget friendly and has a good amount of flavor. Turkey breast also works very well in this chili but it has a little less flavor and it can be dry if you only cook the chili for 15 minutes. Note that if you use ground turkey breast, you’ll want to increase the oil to one tablespoon instead of one teaspoon. I also like to cook the chili a little longer if using turkey breast so the flavors have time to infuse the turkey and keep it from being dry and/or flavorless.
Onion & Bell pepper: Like most soups and chilis, I add onion and bell pepper. I typically go for a yellow onion and green bell pepper because they are more budget friendly, but any color onion (white, yellow or red) and any color bell pepper will work well in this White Bean Turkey Chili.
Garlic: The garlic clove adds a little more flavor to the chili, but you can always substitute with garlic powder if needed.
White beans: Simply use any type of white bean you like. I typically go with Great Northern Beans or White Kidney Beans/Cannellini Beans. You can also use Navy Beans or even Garbanzo Beans in a pinch. Honestly, any bean will work so you can also use black beans, kidney beans, or pinto beans you can; obviously, it will no longer be “White Bean Turkey Chili” but that doesn’t matter.
Salsa verde: Salsa verde is a salsa made with tomatillos, and it’s the green salsa you see next to the tomato-based salsas in the store. It has a slightly sweeter, tangier taste than a red salsa, and it is delicious. Be sure to check the spiciness level of the salsa; they are similar to regular salsas.
Broth: Chicken broth is what I usually use, but I often use water if I forget the chicken broth. You can also use vegetable broth or beef broth. Broth will give the chili a little bit more flavor but it’s not noticeable enough to stress if you forget it. If you skip the broth, you might want to add another 1/4 teaspoon salt or garlic powder to add some more flavor.
Spices: To give extra flavor to the chili, you add cumin, salt and black pepper. Cumin can be omitted, and you can substitute cayenne pepper or red pepper flakes for the black pepper. Or omit it if you want a more mild chili.
Toppings: Some of my favorite toppings for White Bean turkey Chili are sliced or diced avocado, plain yogurt or sour cream, shredded cheddar cheese, or chopped cilantro.
Cost of White Bean Turkey Chili
- olive oil 1 teaspoon: $0.08
- ground turkey 1 pound: $4.99
- onion 1 medium: $0.68
- bell pepper 1 medium: $0.98
- garlic 1 clove: $0.06
- white beans 1 can: $0.99
- salsa verde 16 ounces: $1.98
- broth 2 cups: $1.14
- salt 1/4 teaspoon: $0.01
- black pepper 1/8 teaspoon: $0.02
- cumin 1.5 teaspoons: $0.19
TOTAL COST: $11.12 (Based on San Diego Sprouts 2019) or $2.78/serving
How to Make White Bean and Turkey Chili
Time needed: 35 minutes.
There are only a few main steps to make this recipe, so here is the step by step on How to Make White Bean and Turkey Chili
- Add oil, ground turkey, and diced onions & bell peppers to the soup pot.
Cook, crumbling the ground turkey with a spoon until the turkey is done, about 10 minutes.
- Add in the garlic.
Stir until fragrant, about 30 seconds.
- Pour in the broth, beans, and spices.
- Bring to a boil, and reduce heat to simmer.
Simmer for 15-20 minutes or until ready to serve. Enjoy!
Tips for Making White Turkey Chili
Turkey: For the ground turkey, you can use ground turkey breast or regular ground turkey. If you are using turkey breast, I recommend increasing the oil from 1 teaspoon to 1 tablespoon, so the turkey doesn’t stick to the pot. Also, you can substitute ground chicken or ground beef if needed.
Garlic clove: Use 1/4 to 1/2 teaspoon garlic powder in place of the garlic clove if desired.
Veggies: If you do not like bell peppers, omit them and add an extra onion. Vice versa if you want to skip the onion.
How to Make Allergy Friendly
Already gluten free, dairy free, egg free, nut free and soy free, Turkey White Bean Chili can fit almost any dietary preference. However, if you want to make this vegetarian/vegan, you can add two extra cans of white beans to add protein and substance to the chili.
Because there are few ingredients, there isn’t much you can do to change the flavor. However, you can omit the cumin if you don’t like it because the salsa gives this chili a lot of flavor.
Additionally, you can use a different type of salsa to change the flavor. Regular tomato salsa will work. And you can also use a mild, medium or spicy salsa depending on your heat preference.
Make Ahead Ideas
Another option for making ahead of time is to chop the onion, bell pepper, and garlic in advance and store in the fridge (up to 3 days) or freezer (up to one month) until ready to use. You can add them into the recipe when directed straight from the fridge or freezer.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 weeks. When freezing, I like to freeze in smaller containers. This helps so you only need to defrost the amount you are consuming at that time and not a huge batch of chili.
To reheat from the fridge, you can add to a soup pot and reheat over medium heat, stirring occasionally, until warm. Or add to a microwave safe bowl and reheat at 60 seconds intervals, stirring in between, until warm.
When reheating from the freezer, you can put the container in the fridge 12 hours before eating to defrost completely. Or defrost in the microwave in 2 minute intervals at 30% power (or according to the microwave directions). I like to transfer to a soup pot when the chili can release from the container and add a little bit of water to the frozen soup. Then reheat it over medium-low, stirring occasionally, until warmed through.
Frequently Asked Questions
Nutrition benefits of White Bean Turkey Chili
Beans and veggies provide you with fiber and nutrients. Bell peppers, onions, tomatillos, and garlic are all full of health benefits (click the links to read more about them). The turkey and beans give the chili satisfying protein to keep you full. Plus, soup is hydrating when it’s typically harder to remember to drink enough water throughout the day.
What to serve with this dish
Honestly, White Bean Turkey Chili is a complete meal on its own with the turkey & beans providing protein, beans providing fiber and carbohydrates, and the salsa, bell peppers and onions giving you a hefty dose of veggies in each serving.
This reliable White Bean and Turkey Chili recipe is one I go back to time and time again because it’s simple, quick, and delicious. And I can adapt it to whatever I have in my kitchen. Actually, I try to keep the ingredients for it in my freezer/pantry so I can make it whenever I need an easy and filling dinner. Plus, I love that it freezes well and can be doubled to serve a crowd or have leftovers for later in the week.
MORE CHILI RECIPES YOU’LL LOVE:
- Pumpkin Chili
- Lentil Chili
- Butternut Squash Chili
- Three Bean and Quinoa Chili
- Sweet Potato Chili
- Jalapeño Popper Chili
White Bean Turkey Chili Recipe
White Bean Turkey Chili
- 1 teaspoon olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 1 (15 ounce) can white beans drained & well rinsed
- 16 oz salsa verde green salsa
- 2 cups chicken broth or water
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/2 tsp cumin
- Heat a large soup pot or Dutch oven over medium heat.
- Add oil, ground turkey, onion, and bell pepper. Cook, crumbling meat until turkey is done and onion & bell peppers have softened, about 10 minutes.
- Add garlic. Stir for 30 seconds.
- Add beans, salsa, water (or chicken broth), salt, pepper, and cumin. Simmer, partially covered, for 15-20 minutes, stirring occasionally.
- Serve soup into four bowls and serve with toppings, if desired
This post was originally published October 10, 2012. Text, recipe, and photos have been updated.
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