Easy White Turkey Chili Recipe
A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, lean ground turkey, fresh aromatics, and a blend of spices – no tomatoes needed for this comforting, flavorful dish!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 tablespoon olive oil spray
- 2 small onions chopped
- 5 cloves garlic chopped
- 3 pounds 93% lean ground turkey
- 4.5 ounces diced green chilies canned
- 0.5 teaspoon kosher salt
- 0.5 tablespoon ground cumin
- 0.5 tablespoon dried oregano
- 2 teaspoons chili powder adjust to taste
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1 leaf bay leaf
- 62 ounces cannellini or navy beans rinsed and drained, about 4 cans
- 2 cups chicken broth
- 0.5 cup reduced-fat sour cream or Greek yogurt
- to taste Monterey Jack or Pepper Jack Cheese shredded, optional topping
- to taste diced avocado optional topping
- to taste cilantro optional topping
- to taste sliced jalapeno optional topping
- to taste chopped scallions optional topping
Instructions
Preparation Steps
- Heat a large heavy pot or Dutch oven over medium heat. When hot, spray with olive oil.
- Add chopped onions and garlic; sauté until soft and fragrant, about 4 to 5 minutes.
- Add ground turkey and cook, breaking it apart, until browned and cooked through, about 5 minutes.
- Stir in diced green chilies, salt, cumin, oregano, chili powder, and crushed red pepper flakes; cook for 2 minutes to develop flavors.
- In a blender, puree one can of beans with 1 cup of chicken broth until smooth. Add this mixture back to the pot along with the remaining beans, broth, and bay leaf. Bring to a boil.
- Reduce heat to a simmer; cover and cook for 30 to 35 minutes, stirring occasionally, until thickened and flavors meld.
- Stir in sour cream or Greek yogurt and simmer for an additional 4 to 5 minutes. Taste and adjust seasoning if needed.
- Serve chili topped with shredded cheese, diced avocado, cilantro, sliced jalapeños, and chopped scallions as desired.
- For slow cooker: Follow steps 1 to 5, reduce broth to 1.5 cups, transfer to slow cooker, and cook on low for 8 hours.
- For Instant Pot: Use an 8-quart Instant Pot, reduce broth to 1.5 cups, cook at high pressure for 25 minutes with natural release.
Notes
This chili is perfect for a cozy dinner and leftovers reheat beautifully. Customize your toppings for variety and enjoy a high-protein, flavorful meal without tomatoes.