Turkey and White Bean Chili

This turkey and white bean chili brings together lean ground turkey and creamy beans for a warm and satisfying meal. It's a comforting dish perfect for any day you want something hearty yet wholesome without hours in the kitchen. The combination of spices and green chiles gives it a subtle kick without overpowering the cozy flavors, making it a great family-friendly option.

I first made this chili during a chilly fall weekend, and it quickly became a favorite for cozy dinners. Every time I make it, my family asks for seconds and appreciates how filling it is without feeling heavy.

Ingredients

• Avocado oil: supports healthy cooking at medium heat and adds a neutral flavor
• Diced yellow onion: foundational aromatics that soften and sweeten the base
• Minced garlic: essential for depth and warmth
• Lean ground turkey: provides lean protein and a tender texture
• Kosher salt and black pepper: season and enhance all other flavors
• Ground cumin: adds earthiness and a classic chili warmth
• Ground coriander: brightens the spice profile subtly
• Chili powder: brings mild heat and smokiness
• Dried oregano: adds herbal complexity
• Cayenne pepper: for a gentle heat boost, adjust to taste
• Mild diced green chiles: introduce a subtle tang and balanced heat without overwhelming the dish
• Cannellini or great northern beans: creamy beans that add richness and fiber
• Low-sodium chicken broth: keeps the dish moist and infuses savory notes
• Bay leaves: contribute subtle aromatic depth
• Optional toppings: shredded monterey jack cheese, pico de gallo, pickled jalapenos, fresh cilantro, sour cream, and lime wedges to customize richness, brightness, and heat

Instructions

Sauté the Aromatics:

Heat avocado oil in a large pot or dutch oven over medium heat until shimmering. Add diced yellow onions and minced garlic and cook, stirring frequently, until the onions become translucent and tender, about 5 minutes. This step builds the flavorful base for your chili.

Cook the Turkey:

Add lean ground turkey to the pot along with kosher salt and black pepper. Break the meat apart with the edge of a spoon while stirring, cooking until no longer pink and fully cooked through, about 5 minutes. This ensures even browning and tenderness.

Toast the Spices:

Sprinkle in ground cumin, ground coriander, chili powder, dried oregano, and cayenne pepper. Stir thoroughly so every bit of meat is coated. Continue cooking for about 2 minutes, allowing the spices to toast slightly and release their full aroma.

Combine the Main Ingredients:

Pour in mild diced green chiles with their juices, undrained canned beans, low-sodium chicken broth, and add bay leaves. Stir everything together, then increase heat until the chili reaches a boil.

Simmer and Meld Flavors:

Lower the heat to maintain a gentle simmer, uncovered. Let the chili cook for about 25 minutes, stirring occasionally to prevent sticking. This slow simmer thickens the chili and blends all the seasonings beautifully.

Serve with Toppings:

Remove bay leaves and ladle the chili into bowls. Add your preferred toppings such as shredded monterey jack cheese, pico de gallo, pickled jalapenos, fresh cilantro leaves, sour cream, or a squeeze of lime for extra brightness. Enjoy warm.

My favorite ingredient here has to be the mild diced green chiles which add a gentle smoky heat that lifts the whole dish without overpowering it. A memorable moment with this chili was a family potluck where everyone loved how comforting and flavorful it was even without traditional beef.

Storage Tips

To keep leftovers fresh, store chili in an airtight container in the refrigerator for up to four days. For longer storage, cool completely and freeze in airtight freezer bags or containers and label with the date. When reheating from frozen, thaw overnight in the fridge or use the microwave defrost function, then warm gently on the stove stirring occasionally.

Ingredient Substitutions

Ground turkey can be swapped with ground chicken or lean ground beef based on preference. Use pinto or navy beans instead of cannellini or great northern beans for a slight texture change. If you do not have mild diced green chiles, substitute with chopped poblano peppers or a small amount of diced jalapeno for a spicier variation.

Serving Suggestions

Pair this chili with warm cornbread or over steamed rice for a complete meal. Top with avocado slices for creamy richness and extra nutrients. A crisp green salad with a citrus vinaigrette makes a fresh contrast to the warm chili.

This turkey and white bean chili is easy to make ahead and freezes well for busy weeks. Enjoy it with your favorite toppings to suit the whole family.

Common Questions About Recipes

→ What type of beans are best for this dish?

Cannellini or great northern beans are ideal as they provide a creamy texture that complements the turkey and spices perfectly.

→ Can I adjust the spice level?

Yes, reducing or omitting cayenne pepper and chili powder will produce a milder version, while adding more increases heat.

→ How long should it simmer?

Simmer uncovered for about 25 minutes to allow the flavors to meld and the mixture to thicken slightly.

→ What garnishes pair well with this dish?

Shredded monterey jack cheese, pico de gallo, pickled jalapenos, fresh cilantro, sour cream, and lime wedges add fresh and tangy contrasts.

→ Is there a way to store leftovers?

Let cool completely, then refrigerate or freeze in airtight containers. Reheat gently, adding broth if needed to restore consistency.