Name: White Bean Turkey Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 pound ground turkey; 1 onion, diced; 1 green bell pepper, seeded and diced; 1 jalapeño, seeded and diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 bay leaf; 1 (14 ounce) can crushed tomatillos; 1 (14 ounce) can cannellini beans, drained and rinsed; 1 (14 ounce) can navy beans, drained and rinsed; 1 1/2 cups water, or chicken broth; 1/4 cup fresh cilantro, roughly chopped; 1/2 lime, juiced; Cheese, shredded; Sour cream; Avocado, diced; Cilantro, roughly chopped; Green onion, sliced; Lime, cut into wedges

Ready in 30 minutes and cooked in one pot, this white bean turkey chili is a hearty, healthy, high-protein, and high-fiber meal. Not to mention, it feeds a crowd and can easily be doubled or tripled, making it a great game day meal.

Close up of a bowl of white bean turkey chili with diced avocado, shredded cheese, cilantro, and green onion on top with a silver spoon on a blue and white striped tea towel on a white background.

While it may be bland in color, this white bean turkey chili recipe is anything but bland in flavor. Unlike a classic chili, which uses red meat and dark beans, this chili uses lean ground turkey, tomatillos, and white beans to create a hearty chili that still packs a punch.

Plus, it’s high in protein and fiber, while being low in fat and calories. This allows you to enjoy a generous portion while still supporting your health goals, be it to create a calorie deficit, maintain weight loss, or gain healthy weight.

Two white speckled bowls of white bean turkey chili with small bowls of sliced green onion and shredded cheese and a lime wedge on a white background with a stripped blue and white tea towel.

Why You’ll Love It

Made in One Pot – This one-pot recipe keeps prep, cooking, and cleanup time to a minimum.
High in Protein – The combination of ground turkey and white beans gives this white turkey chili almost 40 grams of protein per serving.
Keeps Well – This chili keeps well in the fridge and freezer, making it a great meal prep idea.

Plate of lean ground turkey, jar of chicken broth, bowls of spices, fresh cilantro, white beans, and crushed tomatillos with an onion, green bell pepper, jalapeño, lime, bay leaf, and garlic cloves on a white background.

Ingredients + Substitutions

Ground Turkey – To add some lean protein. I used regular ground turkey, but lean ground turkey or ground chicken will also work well.
White Beans – To add some plant-based protein and fiber. I used cannellini beans (white kidney beans) and navy beans, but any white, canned beans will work well, such as Great Northern beans or pinto beans.
Tomatillos – To add some veggies and flavor. The recipe calls for canned tomatillos; however, if you can’t find any, you can use tomatillo salsa (salsa verde) or canned red tomatoes if needed. See the notes section of the recipe card for details.
Onion + Garlic – To flavor the chili. The recipe calls for a whole onion and fresh garlic cloves, but onion powder and garlic powder will also work. See the notes section of the recipe card for details.
Peppers – To add some veggies. The recipe calls for a green bell pepper and jalapeño, but any type and color of pepper will work.
Spices – A combination of chili powder, cumin, and coriander to add some spice and flavor to the chili.
Broth – The recipe calls for chicken broth, but beef broth and water will also work.
Cilantro – To add some brightness and color.
Lime Juice – To balance the flavor. The recipe calls for fresh lime juice, but bottled lime juice will also work.
Olive Oil – To add some healthy fats.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free chicken broth.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Grid of images of a a large pot of cooked ground turkey; a pot of cooked ground turkey with onion, peppers, and spices; a pot of cooked ground turkey with veggies, spices, tomatillos, and white beans; and a pot of ground turkey, crushed tomatillos, white beans, broth, and a bay leaf.

Red’s Nutrition Tip

This turkey white bean chili is a good source of protein, fiber, and iron, thanks to the combination of lean ground turkey and beans. Turkey and beans are good sources of animal and plant protein, while beans are one of the best sources of fiber, and both are foods high in iron, making this a particularly nutrient-dense dish.

Can you make it in a slow cooker?

Yes, you can make this white bean turkey chili in a slow cooker or crock pot. Simply brown the ground turkey as per the instructions, then add it to a slow cooker along with all of the other ingredients, except the cilantro and lime juice, and cook on high for 3-4 hours or on low for 6-8 hours. Once cooked, add the freshly chopped cilantro and lime juice, stir to combine, taste, and adjust seasoning as needed before serving.

Serving Suggestions

This turkey white bean chili is a balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed on its own or adapted to suit your personal calorie or macro needs. For example:

To make it higher in protein, add an additional 1/2 pound of ground turkey to the recipe, along with additional broth as needed.
To make it higher in fiber, add an additional can of white beans to the recipe, along with additional broth as needed.
To make it higher in carbs, serve the chili with a side of white rice and/or tortilla chips.
To make it higher in fat, top the chili with shredded cheddar cheese or shredded Monterey Jack cheese, sour cream, and/or avocado.

Large red pot of cooked turkey white bean chili with a wooden serving spoon and freshly chopped cilantro on top on a white background.

Storage + Reheating

To Refrigerate: Let the chili cool completely, transfer it to an airtight container, and store it in the fridge for up to 4 days.

To Freeze: Transfer the cooled turkey chili to an airtight container and freeze for up to 3 months.

To Reheat: Once thawed, the chili can be reheated on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.

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