If you’re on the hunt for a cozy, comforting bowl that’s packed with flavor but isn’t your typical tomato-based chili, then let me share this fan-freaking-tastic Creamy White Bean Turkey Chili Recipe with you. I absolutely love how this chili is both hearty and creamy, thanks to the white beans and a touch of sour cream, and it’s surprisingly easy to whip up any night of the week. Stick with me, and I’ll walk you through every detail so you nail it perfectly!
Why You’ll Love This Recipe
- Comforting & Creamy: The white beans and sour cream give this chili a rich, velvety texture that feels like a warm hug.
- Lean & Protein-Packed: Using 93% lean ground turkey keeps it healthy while delivering satisfying protein.
- Super Easy to Make: With simple pantry staples and straightforward steps, it’s perfect for weeknights or meal prep.
- Versatile Cooking Methods: Whether on the stove, slow cooker, or Instant Pot, you’ll get great results every time.
Ingredients You’ll Need
The ingredients for this Creamy White Bean Turkey Chili Recipe come together to balance hearty protein, fragrant spices, and that signature creaminess. Keep an eye out for the cannellini beans—they’re the star here, giving the chili its smooth texture without taking over the flavor.
- Olive oil spray: Perfect for sautéing without adding too much grease.
- Small onions: They give a mild sweetness and depth to the chili when softened.
- Garlic cloves: I always add a little extra garlic because it wakes up the whole dish.
- 93% lean ground turkey: Lean enough to be healthy but still juicy if you don’t overcook it.
- Canned diced green chilies: These add a subtle kick and great flavor complexity.
- Kosher salt: Essential for bringing all the flavors together.
- Cumin: Gives that earthy warmth you want in chili.
- Oregano: Adds herbal brightness.
- Chili powder: Adjust according to your heat preference.
- Crushed red pepper flakes: Optional but recommended if you love a little zing.
- Bay leaf: Adds that subtle layer of flavor magic during simmering.
- Cannellini or navy beans: The foundation of the chili’s creaminess and texture.
- Chicken broth: Keeps the chili moist and helps cook the beans into softness.
- Reduced-fat sour cream or Greek yogurt: Stirred in at the end for the creamy finish.
- Monterey Jack or Pepper Jack Cheese: Optional topping, melty and flavorful.
- Diced avocado: Adds a fresh, creamy coolness on top.
- Cilantro: Bright and herbaceous garnish.
- Sliced jalapeno: For those who like things a bit spicy.
- Chopped scallions: Adds crunch and freshness at the end.
Variations
I’ve played around with this Creamy White Bean Turkey Chili Recipe quite a bit, and what I love is how easy it is to tweak to your taste or dietary needs. Feel free to mix it up and make it your own!
- Vegetarian Version: Swap out turkey for sautéed mushrooms or crumbled tofu—keep the beans and spices just the same.
- Spice Level Adjustments: When I serve this to my spice-sensitive friends, I cut back on the red pepper flakes and add a touch more cumin for flavor without heat.
- Make It Creamier: For an ultra-rich chili, try blending two cans of beans instead of one, or add a splash of cream at the end.
- Slow Cooker Friendly: This chili is fantastic in the slow cooker when you want a set-it-and-forget-it meal—the flavors deepen beautifully.
How to Make Creamy White Bean Turkey Chili Recipe
Step 1: Sauté Your Aromatics
Start by heating a large heavy pot or Dutch oven over medium heat. Spray it lightly with olive oil spray, then toss in your chopped onions and garlic. You’ll want to cook them until they’re soft and fragrant—this usually takes about 4 to 5 minutes. A good tip here is to stir frequently so they don’t brown too much; the sweetness from softened onions creates the perfect flavor base.
Step 2: Brown the Turkey
Add the ground turkey to the pot and break it up with your spatula. Cook until there’s no pink left and the meat is cooked through, about 5 minutes. I find that using 93% lean turkey keeps it juicy without being greasy. Make sure not to rush this step; a nice sear adds depth to your chili.
Step 3: Spice It Up
Now, stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook everything together for about 2 minutes to let those spices bloom and get fragrant. Here’s what I learned: don’t skip to the next step too soon, or you’ll miss that layer of warm, smoky goodness.
Step 4: Blend Part of the Beans and Add Liquids
Pour one can of cannellini beans into a blender along with 1 cup of chicken broth and blend until smooth. Add this creamy mixture back to the pot along with the rest of the beans, the remaining broth, and a bay leaf. Then bring everything to a boil. This trick gives you that rich, creamy texture without heavy cream, and it’s something I use every time now.
Step 5: Simmer until Thickened
Once boiling, cover the pot, lower the heat to a simmer, and let it cook for 30 to 35 minutes. Stir occasionally. The chili will thicken and the flavors will blend beautifully. This is where patience really pays off—I promise the wait is worth it!
Step 6: Stir in Sour Cream and Adjust Seasoning
Finally, stir in the reduced-fat sour cream or Greek yogurt, and cook for another 4 to 5 minutes. Taste your chili and add more salt or spices if needed. The sour cream adds that wonderful creamy finish that makes this chili stand out from the crowd.
Pro Tips for Making Creamy White Bean Turkey Chili Recipe
- Don’t Skip Blending Beans: It’s my secret weapon for creaminess without dairy-heavy additions.
- Use Fresh Garlic & Onions: It really elevates the flavor more than pre-minced versions.
- Simmer Slowly: Low and slow lets the spices marry and develops a richer taste.
- Avoid Overcooking Turkey: Stop cooking turkey once it’s just done to keep it tender, not dry.
How to Serve Creamy White Bean Turkey Chili Recipe
Garnishes
When it comes to topping this chili, I love piling on shredded Monterey Jack or Pepper Jack cheese—it melts beautifully. A scoop of diced avocado adds that creamy coolness contrasting the spice, and fresh cilantro brightens the whole bowl. If I’m feeling adventurous, I toss on sliced jalapenos and chopped scallions for that fresh crunch and zing.
Side Dishes
My go-to sides here are simple cornbread or warm tortilla chips. They help scoop up the chili and add a nice textural balance. Sometimes I pair this with a crisp green salad dressed lightly with lime vinaigrette to cut through the richness.
Creative Ways to Present
For get-togethers, I like to serve this chili in mini bowls with a toppings bar—lettuce, cheese, avocado, jalapenos, sour cream—so everyone can customize. It turns a humble meal into a fun, interactive event. Another time, I ladled it over baked sweet potatoes for an easy, nutrient-rich dinner.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the chili cool to room temperature then transfer it to airtight containers. It keeps well in the fridge for up to 4 days. Reheating in a saucepan over medium-low heat with a splash of broth helps maintain the creamy texture.
Freezing
I’ve frozen this chili a bunch of times with no complaints. Just make sure it’s completely cooled before freezing in portion-sized containers or freezer bags. It freezes beautifully for up to 3 months. When thawing, overnight in the fridge works best.
Reheating
To reheat, gently warm on the stove or in the microwave, adding a little broth or water if it seems thick. Stir well to reincorporate the creamy beans and sour cream so the chili stays silky and delicious.
FAQs
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Can I use ground beef instead of turkey in this chili?
Absolutely! Ground beef works fine and will give a richer, heartier flavor. Just keep in mind beef will be a bit fattier, so you might want to drain excess fat after browning.
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Is this recipe spicy?
The spice level is moderate by default, but you control it by adjusting the chili powder and red pepper flakes. You can always leave out the crushed red pepper flakes if you prefer mild chili.
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Can I make this recipe in a slow cooker?
Yes! After sautéing the aromatics and browning the turkey, transfer everything to a slow cooker with slightly less broth, and cook on low for 8 hours for a deeply developed flavor.
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What’s the best way to store leftover chili?
Store leftovers in airtight containers in the refrigerator for up to four days or freeze in portioned containers for longer storage, up to three months. Reheat gently with a splash of broth to keep it creamy.
Final Thoughts
This Creamy White Bean Turkey Chili Recipe has become a staple in my kitchen because it delivers that perfect balance of comfort and nutrition. I love how easy it is to customize and how every bite feels nourishing and satisfying. Give it a try—you’ll enjoy the creamy texture and layered spices as much as my family does, and it might just become your go-to chili too!
Print
Creamy White Bean Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This White Bean Turkey Chili is a hearty, flavorful, and creamy chili made without tomatoes. It combines lean ground turkey, creamy white beans, aromatic onions and garlic, and a blend of spices for a comforting meal. Perfect for cooler days or meal prep, it can be made on the stovetop, slow cooker, or Instant Pot, and is delicious topped with shredded cheese, avocado, cilantro, and more.
Ingredients
Main Ingredients
- 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 (adjust to taste)
- 1/2 to 2 teaspoons crushed red pepper flakes (adjust to taste)
- 1 bay leaf
- 4 15.5 ounce cans cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
Toppings
- 1/2 cup reduced-fat sour cream or Greek yogurt
- Monterey Jack or Pepper Jack cheese, shredded
- Diced avocado
- Cilantro
- Sliced jalapeno
- Chopped scallions
Instructions
- Prepare the aromatics: Heat a large heavy pot or Dutch oven over medium heat. When hot, spray with olive oil. Add the chopped onions and garlic and sauté until softened, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot. Break it up with a spoon and cook until it turns white and is cooked through, about 5 minutes.
- Add spices and chilies: Stir in the diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Cook for 2 minutes to bloom the spices and combine flavors.
- Blend beans and add liquids: Pour one can of beans into a blender along with 1 cup of the chicken broth and blend until smooth. Add this mixture back into the pot along with the remaining three cans of beans, the remaining 1 cup of broth, and the bay leaf. Stir well and bring the chili to a boil.
- Simmer the chili: Cover the pot and reduce heat to low to maintain a gentle simmer. Cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors meld beautifully.
- Finish with sour cream: Stir in the reduced-fat sour cream or Greek yogurt and cook for another 4 to 5 minutes. Taste and adjust seasoning or salt as needed.
- Serve with toppings: Ladle the chili into bowls and top with shredded Monterey Jack or Pepper Jack cheese, diced avocado, fresh cilantro, sliced jalapeno, and chopped scallions as desired.
- Optional slow cooker method: Follow steps 1 to 5 on stovetop but reduce broth to 1 1/2 cups. Transfer mixture to slow cooker and cook on low for 8 hours.
- Optional Instant Pot method: Use an 8-quart Instant Pot or halve the recipe. Reduce broth to 1 1/2 cups, seal the lid, and cook on high pressure for 25 minutes. Release pressure and stir in sour cream before serving.
Notes
- A delicious, creamy chili made without tomatoes, highlighting white beans and lean turkey.
- Adjust chili powder and crushed red pepper flakes to control heat level.
- Can be made on stovetop, slow cooker, or Instant Pot for flexibility.
- White beans are blended partially to create a creamy texture without using cream.
- Toppings like avocado and jalapeno add fresh flavor and texture contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 307 kcal
- Sugar: 2 g
- Sodium: 835 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 88 mg
