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Best Easy Ground Turkey White Bean Chili Recipe

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This ground turkey white bean chili is a healthy, comforting meal that comes together in under an hour. It’s packed with lean protein, fiber-rich beans, and a smoky spice blend that makes it a crowd-pleaser.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93% lean)
  • 2 cans (15 oz each / 425g each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 large poblano pepper, diced (seeds and ribs removed for less heat)
  • 1 small jalapeño, minced (seeds removed for less heat)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 3 cups (720ml) low-sodium chicken broth
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream or Greek yogurt, lime wedges, sliced green onions

Instructions

  1. Prep your ingredients first: dice the onion, poblano pepper, and jalapeño; mince the garlic; drain and rinse the white beans; open the can of diced tomatoes.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the ground turkey and break it up with a wooden spoon. Let it cook undisturbed for 3-4 minutes to get a good sear.
  3. Continue cooking the turkey for another 3-4 minutes, breaking it into smaller pieces, until browned and liquid has evaporated. Season with a pinch of salt and pepper.
  4. Add the diced onion and poblano pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  5. Stir in the minced garlic and jalapeño and cook for 30 seconds until fragrant.
  6. Add the chili powder, cumin, smoked paprika, and dried oregano. Stir constantly for about 1 minute until the spices are fragrant and toasted.
  7. Add the tomato paste and stir it into the meat and vegetable mixture. Cook for 2 minutes, stirring frequently, until the tomato paste darkens slightly.
  8. Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing).
  9. Add the diced tomatoes (with their juices) and the drained white beans. Stir everything together until well combined.
  10. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
  11. Taste and adjust seasoning. Add more salt if needed (about ½ teaspoon more), or add cayenne pepper for more heat. If too thick, add a splash of broth or water.
  12. Let the chili rest off the heat for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

For best flavor, don’t skip browning the turkey and blooming the spices. The chili tastes even better the next day. To thicken, simmer uncovered longer or mash some beans against the pot. For a slow cooker version, brown turkey and sauté vegetables on stovetop first, then cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot, use sauté function then cook on high pressure for 10 minutes with natural release.

Nutrition

Keywords: ground turkey chili, white bean chili, healthy chili, easy chili recipe, weeknight dinner, meal prep, gluten-free, dairy-free

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