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
Scale
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
