This delicious white bean turkey chili is made with ground turkey, vegetables, and a few spices that give it both flavor and punch! It makes for a healthy dinner that's both filling and satisfying!
Here in Arizona, we don't see many cold days. For instance, today's high is near 90 degrees and warm enough to swim!
While it may not be the coziest weather, chili is still a delicious option.
I created this chili specifically around turkey, as it has been more economical than ground beef lately.
I didn't want to make a tomato-based chili, so I opted to add white beans and milder spices, like cumin and oregano. We also enjoying spicing it up with the addition of cayenne, but that's optional.
Enjoy this with my Pumpkin Spelt Biscuits and a salad for a well-rounded meal!
Ingredients and substitutions
- Olive oil
- Ground turkey - I typically use the 85/15. Ground chicken will also work.
- Vegetables - Yellow onion, jalapeno, garlic
- Spices - Cumin, oregano, salt, black pepper, cayenne
- White beans - I've used both Great Northern and cannellini with success; I prefer the Great Northern. Here's an article on the differences between the two.
- Vegetable broth
- Frozen corn
- Cilantro
Instructions
Heat the oil in a large pot. Add in the turkey, vegetables, and spices and cook the meat through for 5-7 minutes.
Stir in the beans, broth, and corn. Bring the pot to a low boil, then reduce it to a simmer and let cook, uncovered, for 20-30 minutes until slightly thickened.
Add in the cilantro and serve!
How to serve
This chili is delicious with a spoonful of sour cream stirred in each bowl. You can also use Greek yogurt for a higher protein option!
Some other items we like to add include:
- Chopped scallions
- Diced avocado
- Salsa
- Broken tortilla chips
- Grated cheddar cheese
Recipe notes
If you're looking for a milder chili, be sure to de-seed your jalapeno and use a minimal amount of cayenne (or omit it). I generally use a whole jalapeno with some of the seeds and 1/8 teaspoon of cayenne.
Prefer beef chili? Try my No-Tomato Ground Beef Chili! This is a great one for tomato allergies.
White Bean Turkey Chili (NO Tomato)
Ingredients
- 2 Tablespoons olive oil
- 1 pound ground turkey I use 85/15
- ½ large yellow onion chopped
- 1 jalapeno de-seeded and chopped
- 3 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne use more if you like
- 2 15-ounce cans white beans, rinsed and drained Great Northern or cannellini work well
- 2 cups vegetable broth
- ½ cup frozen corn
- 3 Tablespoons cilantro chopped
Instructions
- Heat the oil in a large pot.
- Add in the turkey, onion, jalapeno, garlic, and seasonings (cumin, oregano, salt, pepper, cayenne). Cook for 5-7 minutes until the turkey is no longer pink.
- Stir in the beans, broth, and corn. Bring the pot to a low boil, then reduce it to a simmer and cook for 20-30 minutes until slightly thickened.
- Stir in the cilantro and serve.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Sandy
Amazing! We added roasted butternut squash and that just put it over the top! I’m so glad I found this recipe.