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An image of the turkey white bean chili served in a white bowl with a black rim. Alongside the chili is an aqua linen, a spoon and a small cutting board with tortilla chips and lime wedges.

Turkey White Bean Chili

Turkey white bean chili is an easy way to satisfy a comfort food craving. In this recipe, ground turkey, white beans vegetables and spices come together to make a delicious chili.
Course Main Course
Cuisine American
Keyword chili, ground turkey
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 287kcal
Author Elizabeth


  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Black Pepper
  • Pinch Cayenne Pepper optional
  • 1 tablespoon Oil use a flavorless oil with a high smoke point (we use canola oil)
  • 1 Medium Onion finely diced (use yellow or white)
  • 3-4 Garlic Cloves minced
  • 1 Pound Ground Turkey we used 85/15 but 97/3 will also work well
  • 2 cups Chicken Broth
  • 14 – 14.5 ounce can Diced Tomatoes
  • 15 – 16 ounce can Cannellini Beans (white kidney beans) drained and rinsed


  • Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well.
  • Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently.
  • Add the garlic and cook 1 minute, stirring frequently.
  • Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
  • Arrange the turkey into a layer and cook for 3 minutes.
  • Stir well and break-up any large pieces. Arrange it into a layer again, cook for another 2-3 minutes, or until browned and any liquid rendered has cooked away.
  • Add the diced tomatoes, white beans and chicken broth to the pot. Stir well.
  • Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Stir occasionally.
  • Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cooking time. Keep an eye on it and stir it often, especially as it starts to thicken, to prevent sticking on the bottom.
  • Taste the chili and add salt if needed. As a reference we did not add extra to ours.


Shredded cheddar cheese, sliced green onions, parsley or cilantro, sour cream, and hot sauce are all good topping options for the turkey chili.


Calories: 287kcal | Carbohydrates: 27g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1495mg | Potassium: 724mg | Fiber: 8g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 21mg | Calcium: 132mg | Iron: 5mg