Turkey White Bean Chili

This turkey and white bean chili has quickly become a favorite in my house whenever the weather turns chilly. It’s packed with protein and subtle spices that bring warmth without overwhelming heat, making it a perfect dish for family dinners or meal prepping for the week.

I first made this chili on a rainy weekend and found it so comforting that now it pops up on our weekly menu when I want something nourishing and filling without fuss

Ingredients

• Avocado oil: for sautéing which has a mild flavor and high smoke point making it perfect for browning meat
• Yellow onion: diced for a sweet flavor base choose firm onions with no soft spots for the best texture
• Garlic: minced because it adds essential depth and aroma
• Lean ground turkey: provides a healthy protein option without the heaviness of beef look for fresh turkey with a bright pink color
• Kosher salt and black pepper: to season kosher salt is preferred for its texture and easy control over seasoning
• Ground cumin: for earthiness fresh vibrant cumin powder works best
• Ground coriander: adds a mild citrus note always pick coriander powder from a sealed container so it retains flavor
• Chili powder: for warm spice choose blends without fillers for best taste
• Dried oregano: offers herbal undertones Mexican oregano is preferred if you can find it
• Cayenne pepper: to add a gentle kick but can be adjusted based on your heat tolerance
• Mild diced green chiles: canned and undrained add subtle heat and moisture opt for Hatch if available
• Cannellini or great northern beans: canned and undrained add creamy texture and protein check for no added salt or low—sodium versions
• Low—sodium chicken broth: to control the saltiness while adding savory depth
• Bay leaves: for a subtle earthy background flavor

Instructions

Sauté the Aromatics:

Heat the avocado oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and minced garlic. Stir occasionally and cook for about 5 minutes until the onions turn translucent, soft but not browned. This step builds the foundational sweet and savory notes of the chili.

Brown the Turkey:

Add the lean ground turkey to the pot. Season with kosher salt and black pepper. Using a spoon or spatula, break up the turkey into small crumbles and cook, stirring often, until all the pink is gone and the turkey is cooked through. This should take about 5 minutes. Proper browning here ensures flavor depth and texture.

Toast the Spices:

Sprinkle in the ground cumin, ground coriander, chili powder, dried oregano, and cayenne pepper. Toss everything in the pot until the turkey is evenly coated with spices. Keep the heat on medium and cook for about 2 minutes to toast the spices and release their aromas. This step is vital to prevent raw spice taste.

Combine Main Ingredients and Simmer:

Add the undrained diced green chiles, canned beans with their liquid, chicken broth, and bay leaves. Stir gently. Bring the pot to a boil over medium—high heat, then reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent sticking and encourage the flavors to marry. Allow it to cook for about 25 minutes until the chili thickens slightly and all flavors develop fully.

Serve with Toppings:

Remove the bay leaves and ladle the chili into bowls. Offer shredded Monterey jack cheese, pico de gallo, pickled jalapenos, fresh cilantro leaves, sour cream, and lime wedges for everyone to customize their bowl. These toppings brighten and enhance the chili’s flavors beautifully.

My favorite ingredient here is the dried oregano because it brings an herbal brightness to the mix without overpowering the other spices. I remember my first time making this chili I forgot to add oregano and the flavor felt flat. Once I included it the next day the chili was transformed — a reminder not to skip even small ingredients.

Storage Tips

Let the chili cool completely before transferring to airtight containers. It will keep in the fridge for up to four days and freezes beautifully for up to three months without losing flavor. When reheating from frozen, add a splash of broth if you want to loosen the texture.

Ingredient Substitutions

Ground chicken can be used instead of turkey if preferred, but turkey tends to be juicier and less dry. For a vegetarian version, swap the meat for sautéed mushrooms or firm tofu and use vegetable broth instead of chicken. If you don’t have dried oregano use Italian oregano or marjoram and adjust the quantity to taste.

Serving Suggestions

Serve with warm cornbread or tortilla chips for a comforting Tex—Mex touch. A simple side salad with lime vinaigrette balances the chili’s richness well. Top with avocado slices or a dollop of guacamole for extra creaminess.

This turkey and white bean chili is a cozy, protein—packed meal that’s easy to customize. Make a double batch and freeze portions for quick weeknight dinners.

Your Recipe Questions Answered

→ What type of turkey is best for this dish?

Lean ground turkey works best, providing protein without excess fat, allowing the spices and beans to shine.

→ Can I substitute the white beans with another variety?

Yes, cannellini or great northern beans are ideal, but you can also use navy or pinto beans for a slightly different texture.

→ How do the spices influence the flavor?

The combination of cumin, coriander, chili powder, oregano, and cayenne creates a balanced warmth and depth without overwhelming heat.

→ Are there suggested toppings to enhance the dish?

Shredded Monterey Jack cheese, pico de gallo, pickled jalapenos, fresh cilantro, sour cream, and lime wedges add freshness and complementary flavors.

→ What’s the best way to store leftovers?

Allow the dish to cool, then refrigerate or freeze in airtight containers. Reheat gently on the stove or microwave, adding broth if needed to restore consistency.

→ Can this be prepared ahead for meal prep?

Absolutely, it holds well in the fridge or freezer and flavors deepen over time, making it great for planning meals ahead.