If you’re on the lookout for something comforting and hearty but also fresh and vibrant, then you’re going to absolutely adore this Creamy White Bean Turkey Chili Recipe. I love this chili because it’s packed with protein, has a rich creamy texture, and is brimming with flavor without being too heavy or traditional tomato-sauced. When I first tried making it, I was blown away by how hearty and satisfying it was — plus, it’s a total crowd-pleaser that my family keeps asking for again and again. Stick around because I’m going to share all my tips for making it succeed every time!
Why You’ll Love This Recipe
- Creamy & Comforting: The pureed white beans give it this incredible creamy texture that feels indulgent but is actually quite healthy.
- Lean & Protein-Packed: Using 93% lean ground turkey keeps it light but still filling enough to satisfy big appetites.
- Easy & Flexible: You can make it on the stovetop, slow cooker, or Instant Pot – whatever works best for your schedule.
- Flavorful & Vibrant: The mix of spices plus green chilies and fresh garnishes keeps it lively, not one-note.
Ingredients You’ll Need
Each ingredient in this Creamy White Bean Turkey Chili Recipe plays a vital role — from adding depth and heat to giving it that creamy, luscious mouthfeel. I always recommend grabbing good quality dried spices for the best flavor, and don’t skip rinsing the beans; it makes a big difference in the final taste!
- Olive oil spray: Helps sauté the aromatics without adding too much fat – handy for keeping the chili light.
- Small onions (chopped): A sweet and savory base that softens beautifully, giving lots of flavor.
- Garlic cloves (chopped): Adds that wonderful punch and warmth; I like to use fresh – it really wakes up the dish.
- 93% lean ground turkey: Lean but still juicy, turkey is a great alternative to beef, making this chili lighter without compromising texture.
- Canned diced green chilies: These add a subtle, smoky heat and wonderful complexity.
- Kosher salt: Essential for seasoning and bringing all the flavors to life; I always taste and adjust gradually.
- Cumin: Earthy and warm – it’s the classic chili spice that ties everything together.
- Oregano: Offers a lovely herbaceous undertone that rounds out the spices beautifully.
- Chili powder: Adjust to your taste for mild or spicier chili that suits your family’s palate.
- Crushed red pepper flakes: Adds that extra kick; I use between 1/2 to 2 teaspoons depending on how bold I’m feeling!
- Bay leaf: Adds subtle depth during slow simmering; don’t forget to remove before serving.
- Cannellini or navy beans (canned, rinsed and drained): These creamy beans are perfect for texture and protein – blending one can creates that signature silky chili base.
- Chicken broth: Provides moisture and savory depth; reduce for slow cooker and Instant Pot versions to concentrate flavor.
- Reduced-fat sour cream or Greek yogurt: Stirring this in at the end amps up the creaminess and tang, balancing the spices beautifully.
- Monterey Jack or Pepper Jack Cheese (shredded): For topping, these cheeses melt just right and add a luscious finishing touch.
- Diced avocado: Fresh, cooling contrast that pairs wonderfully with the warm spices.
- Cilantro: Brightens everything with herbal freshness.
- Sliced jalapeno: For a little fresh heat on top, add this if you like things spicy.
- Chopped scallions: Adds crunch and color for a pretty garnish finish.
Variations
I’m all about making this recipe your own. Whether you want it spicier, a little lighter, or suited for dietary needs, this chili is flexible and very forgiving. I like to switch things up depending on the season or what I have on hand.
- Vegetarian Version: I swapped the turkey for extra beans and added diced mushrooms once and it was still deliciously hearty.
- Spice Level: If you want extra heat, I’ve added chipotle peppers in adobo or more crushed red pepper flakes – it turns into a smoky, spicy masterpiece.
- Dairy-Free: Use coconut yogurt or omit the sour cream/yogurt topping and just pile on avocado and jalapenos instead.
- Instant Pot Friendly: I love the convenience during busy weeks; just reduce broth as suggested and pressure cook for a rich, deeply flavored chili.
How to Make Creamy White Bean Turkey Chili Recipe
Step 1: Sauté Onions and Garlic to Start
Heat your pot over medium and give it a quick spritz of olive oil spray. Toss in the chopped onions and garlic and sauté gently until they’re soft and fragrant – about 4 to 5 minutes. This slow softening builds the base flavor and prevents the garlic from burning, which can quickly turn bitter.
Step 2: Cook the Ground Turkey
Add the ground turkey, breaking it up with your spatula or wooden spoon, and cook until it’s no longer pink and starts to brown slightly – about 5 minutes. This browning adds lots of flavor, so don’t rush it but be careful not to dry it out. I like to keep the heat medium-high to get a little caramelization on the meat.
Step 3: Add Spices and Chilies
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 the spices get fragrant and toast slightly in the pan. This step really wakes up all the aromatics and takes the flavor up a notch.
Step 4: Blend One Can of Beans with Broth and Add
Pour one can of beans into a blender along with 1 cup of chicken broth and blend until smooth. This is the secret to the creamy texture you’ll love! Add this blended mixture back into the pot along with the remaining beans, broth, and the bay leaf. Bring to a boil, then lower to a simmer.
Step 5: Let It Simmer and Meld
Cover the pot and let it simmer gently for 30 to 35 minutes, stirring occasionally so nothing sticks. This slow simmer thickens the chili and lets the flavors marry beautifully. I usually taste around 25 minutes in to check for seasoning and adjust salt or spice if needed.
Step 6: Stir in the Sour Cream or Greek Yogurt
Turn off the heat and gently stir in the sour cream or Greek yogurt. Let it sit for about 4-5 minutes on low heat to warm through without boiling – this keeps the creaminess silky and prevents it from curdling. Then, give it a final taste and adjust any seasonings if you like.
Pro Tips for Making Creamy White Bean Turkey Chili Recipe
- Don’t Skip Blending Beans: Pureeing one can of beans with broth is the trick that gives this chili its signature creamy texture without cream or cheese inside the pot.
- Toast Your Spices: Cooking spices for a couple of minutes before adding liquids helps release their essential oils and amps up flavor dramatically.
- Adjust Heat Gradually: Start with less crushed red pepper flakes; you can always add more at the end or in your toppings for perfect spice control.
- Keep Sour Cream Low and Slow: Stir it in off the heat or on very low to avoid curdling and preserve creaminess in your chili.
How to Serve Creamy White Bean Turkey Chili Recipe
Garnishes
When it comes to toppings, my go-to garnishes are shredded Monterey Jack cheese for melty goodness, diced avocado for creamy freshness, and crisp chopped scallions for that little crunch. Cilantro adds a bright, herbal note, while sliced jalapenos bring fresh heat if you’re feeling bold. And don’t forget an extra dollop of Greek yogurt or sour cream for cooling balance—these toppings make every bite delightful.
Side Dishes
I love serving this chili alongside crusty cornbread or tortilla chips for dipping. A simple green salad with a tangy vinaigrette cuts through the richness nicely, too. For a fun twist, try it over a baked sweet potato or even with a side of brown rice to stretch it into a complete meal.
Creative Ways to Present
For cozy dinner parties, I’ve served this chili topped with all the garnishes in little bowls at the table so everyone can customize their own. It’s always a fun, interactive meal! Another idea is to stuff it inside baked potatoes or use it as a filling for chili-stuffed peppers—both make for a beautiful presentation and a satisfying dinner.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I recommend making it a day ahead when you can. Just remember to remove the bay leaf before storing or serving again!
Freezing
This chili freezes really well. I portion it out into freezer-safe containers or bags, leaving some space for expansion. When frozen, it keeps for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
When reheating, I warm it gently on the stovetop over low to medium heat, stirring frequently to prevent sticking. This helps preserve the creamy texture and freshness. If it feels a little thick, adding a splash of broth or water loosens it up nicely.
FAQs
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Can I make this Creamy White Bean Turkey Chili Recipe vegetarian?
Absolutely! You can substitute the ground turkey with extra beans, lentils, or chopped mushrooms to maintain the hearty texture. Adjust seasonings as needed, and you’ll have a delicious vegetarian chili that’s just as satisfying.
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What’s the best way to reduce the heat if I find the chili too spicy?
If the chili ends up too spicy, add a bit more sour cream or Greek yogurt when serving to mellow out the heat. You can also dice up an avocado or add a bit of shredded cheese, both of which help balance spiciness nicely.
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Can I prepare this chili in advance?
Yes! This chili actually tastes better after resting for a day because the spices have time to meld. Prepare it fully, then store in the fridge and reheat gently before serving.
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How can I make this recipe in an Instant Pot?
Use an 8-quart Instant Pot for the full recipe or halve it for smaller models. Reduce the chicken broth to 1 ½ cups and cook on high pressure for 25 minutes. Once done, perform a natural release and then stir in the sour cream or Greek yogurt off the heat.
Final Thoughts
Honestly, this Creamy White Bean Turkey Chili Recipe has become a staple in my home, especially as the weather turns cooler or when I want something nourishing that doesn’t require fussing over for hours. I appreciate how it’s sturdy and filling but also fresh and creamy without adding heavy cream or tomato overload. Give it a try, and I’m confident you’ll find yourself making it again and again — just like me and my family. It’s the kind of meal that feels like a warm hug after a long day, and I can’t wait to hear how it turns out for you!
Print
Creamy White Bean Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This White Bean Turkey Chili is a delicious, creamy chili recipe made with lean ground turkey, canned white beans, aromatic onions and garlic, and a blend of warming spices, all simmered to perfection. It’s a comforting, hearty dish without using any tomatoes, perfect for a flavorful and protein-packed meal.
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
- Shredded Monterey Jack or Pepper Jack cheese
- Diced avocado
- Chopped cilantro
- Sliced jalapeno
- Chopped scallions
- Greek yogurt or sour cream (for serving)
Instructions
- Prepare the base: Heat a large heavy pot or Dutch oven over medium flame. When the pot is hot, spray it with olive oil spray to coat the bottom.
- Sauté aromatics: Add the chopped onions and garlic to the pot and sauté them until they become soft and translucent, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot. Break it up with a spoon and cook until the meat is fully cooked through and no longer pink, 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 this mixture for about 2 minutes to allow the spices to become fragrant.
- Blend some beans: Pour one can of the rinsed white beans into a blender along with 1 cup of chicken broth. Blend until smooth.
- Add beans and broth: Add the pureed beans, the remaining 3 cans of whole beans, the remaining 1 cup of chicken broth, and the bay leaf to the pot. Bring everything to a boil.
- Simmer: Cover the pot and reduce the heat to a simmer. Let it cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors meld beautifully.
- Finish the chili: Stir in the reduced-fat sour cream or Greek yogurt. Cook for another 4 to 5 minutes, then check the seasoning and adjust salt or spices to taste.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, diced avocado, cilantro, sliced jalapeno, chopped scallions, and an extra dollop of Greek yogurt or sour cream.
Notes
- This chili is creamy and rich despite being tomato-free, showcasing the flavor of white beans and ground turkey.
- Adjust the crushed red pepper flakes to control the heat level according to your preference.
- For alternative cooking methods, use a slow cooker or Instant Pot by adjusting broth quantities and cooking times as described.
- The recipe yields about 12 servings, perfect for feeding a crowd or meal prepping.
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
