If you’re looking for a comfort meal that’s hearty, full of flavor, and just a little bit different, you have to try this Creamy White Bean Turkey Chili Recipe. It’s not your typical chili because it skips the tomatoes and uses white beans to create this cozy, creamy texture that I absolutely love. When I first made it, my family went crazy for the way the spices and beans meld with lean turkey – and honestly, it’s become a regular in my dinner rotation. Keep reading, and I’ll walk you through everything so you can nail it too!
Why You’ll Love This Recipe
- Creamy Texture Without Dairy: Thanks to blending white beans and broth, it’s silky without needing heavy cream.
- Healthy and Protein-Packed: Ground turkey keeps it lean but satisfying – perfect for weeknight meals.
- Customizable Spice Level: You control the heat with chili powder and red pepper flakes to suit your taste buds.
- Versatile Cooking Methods: Whether you have a slow cooker, Instant Pot, or stovetop, this recipe adapts perfectly.
Ingredients You’ll Need
The ingredients here come together beautifully to build layers of warming flavor. I keep canned beans on hand, and the diced green chilies add a subtle kick that lifts the whole chili. When shopping, look for lean ground turkey and fresh aromatics for the best taste.
- Olive oil spray: Just enough to sauté without crowding your pan with oil.
- Small onions: They soften nicely and provide a sweet, savory base.
- Garlic cloves: Fresh is best – they bring that punch of aroma and depth.
- Ground turkey (93% lean): Lean for a healthier chili that still feels indulgent.
- Canned diced green chilies: Adds mild heat and complexity.
- Kosher salt: Essential for seasoning layers properly.
- Cumin: Earthy and warm, it’s a chili staple.
- Oregano: Adds herbaceous notes that balance the spices.
- Chili powder: Adjust for your preferred spice level.
- Crushed red pepper flakes: Optional, but great for those who love a little extra kick.
- Bay leaf: Infuses subtle aromatic flavor during simmering.
- Cannellini or navy beans: These white beans create the creamy base when blended.
- Chicken broth: Adds moisture and flavor to the chili.
- Reduced-fat sour cream or Greek yogurt: Stirred in at the end for that signature creaminess.
- Monterey Jack or Pepper Jack cheese (shredded): Optional topping for melty, cheesy goodness.
- Diced avocado, cilantro, sliced jalapeno, chopped scallions: Garnishes that brighten and add texture.
Variations
I love how adaptable this Creamy White Bean Turkey Chili Recipe is — it’s a recipe that invites you to make it your own. Whether you want to tone down the heat or add some veggies, there’s room to experiment. Here are a few ideas from my kitchen that you might enjoy as well.
- Vegetable Boost: I sometimes throw in some diced bell peppers or corn to sneak in extra veggies without losing the creaminess.
- Heat Level: If you like it mild, I reduce the red pepper flakes and chili powder; for the heat lovers, I crank them up!
- Dairy-Free: Swap out Greek yogurt or sour cream for a coconut yogurt alternative for a dairy-free creamy finish.
- Spice Mix: Adding smoked paprika gives it a deeper, smoky flavor that my family can’t get enough of.
How to Make Creamy White Bean Turkey Chili Recipe
Step 1: Sauté Your Aromatics Until Soft and Fragrant
Start by heating your heavy pot or Dutch oven over medium heat, then give it a quick spray of olive oil. Toss in the chopped onions and garlic and sauté them for about 4 to 5 minutes until they soften and smell amazing. Soft onions are key here — they form the base of your chili’s flavor, and if you try to rush it, you’ll miss that sweet depth.
Step 2: Brown the Ground Turkey
Add your ground turkey to the pot and cook it, breaking it up with your spoon, until it’s no longer pink — about 5 minutes. I usually cook it just until it’s white through because the turkey will keep cooking with the rest of the ingredients. This helps keep it juicy, which makes the chili satisfying without heaviness.
Step 3: Spice Things Up
Now it’s time to add your diced green chilies, kosher salt, cumin, oregano, chili powder, and crushed red pepper flakes. Stir everything together and let it cook for 2 minutes to toast the spices. I discovered that this step really wakes up the flavors — trust me, your kitchen will smell fantastic right about now.
Step 4: Blend and Simmer the Beans
Drain one can of your white beans and add it with 1 cup of chicken broth to a blender—blend until smooth. Pour this creamy bean puree back into your pot along with the remaining beans, chicken broth, and the bay leaf. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer gently for 30 to 35 minutes, stirring occasionally. This slow melding time is what gives you that rich, creamy chili texture without added cream.
Step 5: Finish With Sour Cream or Greek Yogurt
Once your chili has thickened and the flavors have married beautifully, stir in the reduced-fat sour cream or Greek yogurt. Let it cook for another 4 to 5 minutes to fully blend in. This final step adds that luscious creaminess without weighing the chili down. Taste and adjust salt or spice as needed.
Pro Tips for Making Creamy White Bean Turkey Chili Recipe
- Sauté Until Soft, Not Browned: Take your time with onions and garlic — you want them tender and golden, not browned, for the best flavor base.
- Blend One Can of Beans: Pureeing one can adds creaminess without overpowering bean texture, a trick I learned that transforms this chili.
- Adjust the Spice Gradually: Start small with chili powder and red flakes, then add more after simmering if you want to control the heat perfectly.
- Don’t Skip the Sour Cream/Yogurt Step: Stir it in at the end off heat to avoid curdling and keep that silky finish.
How to Serve Creamy White Bean Turkey Chili Recipe
Garnishes
For me, toppings are where this chili really shines — I usually pile on shredded Monterey Jack cheese for gooey goodness, diced avocado for a creamy contrast, and fresh cilantro for a pop of brightness. Sliced jalapeno and chopped scallions add freshness and a little crunch. Plus, a dollop of Greek yogurt or sour cream on top is just the icing on the chili cake!
Side Dishes
My go-to sides are crusty cornbread or warm tortillas — they’re perfect for dipping and soaking up that creamy chili. Sometimes I like serving it with a light side salad or roasted veggies when I want a complete meal without going overboard.
Creative Ways to Present
For special occasions or casual get-togethers, I love serving this chili in individual mini bread bowls or hollowed-out bell peppers. It adds a fun twist and makes the meal feel extra cozy and festive. You could even turn it into a chili bar, letting everyone customize their bowls with toppings and sides.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into airtight containers and keep them in the fridge for up to four days. The flavors actually deepen overnight, so leftovers can taste even better than the first day. Just be sure to give it a good stir before reheating.
Freezing
I’ve frozen this chili a few times, and it holds up really well. Freeze it in portion-sized containers or freezer bags for up to 3 months. When you thaw it slowly in the fridge, it keeps its creamy texture surprisingly well, which isn’t always the case with bean-based dishes.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent sticking or scorching. If it seems a little thick, stir in a splash of chicken broth or water. You can also microwave leftovers, just be sure to cover and stir halfway through for even heating.
FAQs
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Can I make this Creamy White Bean Turkey Chili Recipe vegetarian?
Absolutely! Simply substitute the ground turkey with hearty vegetables like mushrooms, zucchini, or crumbled tofu, and use vegetable broth instead of chicken broth. The white beans and spices will keep it flavorful and filling.
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What if I don’t have cannellini beans? Can I use other beans?
Cannellini or navy beans are preferred for their creamy texture when blended, but you can use great northern beans or even chickpeas in a pinch. The flavor will still be delicious, although the texture may vary slightly.
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Can I prepare this recipe in a slow cooker or Instant Pot?
Yes! For the slow cooker, follow the initial stovetop steps and then simmer on low for 8 hours with reduced broth. For the Instant Pot, reduce broth to 1 1/2 cups and cook on high pressure for 25 minutes. Both methods produce fantastic results with minimal hands-on time.
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How spicy is this chili?
It’s moderately spicy by default due to chili powder and red pepper flakes, but you can easily adjust the heat by using less or more crushed red pepper flakes. It’s super customizable for your family’s preferences.
Final Thoughts
This Creamy White Bean Turkey Chili Recipe has become one of those go-to meals I recommend to friends because it’s so comforting yet light enough to enjoy anytime. The creamy texture from the beans, the fragrant spices, and the lean turkey all come together in a way that feels homey and satisfying without being heavy. I love how easy it is to tweak the spice and toppings, so you can make it work for any mood or occasion. Give it a try – I promise this recipe will become a staple in your kitchen too!
Print
Creamy White Bean Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A delicious and creamy White Bean Turkey Chili made with lean ground turkey, cannellini beans, and a flavorful blend of spices. This hearty chili is tomato-free and perfect for a comforting meal, topped with your favorite garnishes like cheese, avocado, and cilantro.
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 (to your taste)
- 1/2 to 2 teaspoons crushed red pepper flakes (to your 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
- Monterey Jack or Pepper Jack cheese, shredded
- Diced avocado
- Cilantro
- Sliced jalapeno
- Chopped scallions
- Additional Greek yogurt or sour cream for serving
Instructions
- Prepare the aromatics: Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with olive oil. Add the chopped onions and garlic and sauté until soft, about 4 to 5 minutes.
- Cook the turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is white and cooked through, 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 for 2 minutes to release the flavors.
- Prepare and add beans: Pour 1 can of the rinsed beans and 1 cup of chicken broth into a blender and blend until smooth. Add this bean puree back into the pot along with the remaining beans, the remaining broth, and the bay leaf. Bring the mixture to a boil.
- Simmer the chili: Cover the pot, reduce heat to a simmer, and cook for 30 to 35 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Finish with sour cream: Stir in the reduced-fat sour cream or Greek yogurt and cook for an additional 4 to 5 minutes. Taste and adjust seasoning with salt if needed.
- Serve: Ladle chili into bowls and top with shredded cheese, diced avocado, cilantro, sliced jalapenos, chopped scallions, and extra sour cream or Greek yogurt as desired.
- Optional slow cooker method: Follow steps 1 to 5, reducing the broth to 1 1/2 cups. Transfer to a slow cooker and cook on low for 8 hours.
- Optional Instant Pot method: Use an 8-quart Instant Pot or halve the recipe. Reduce broth to 1 1/2 cups. Cook on high pressure for 25 minutes.
Notes
- This chili is tomato-free, making it a unique and creamy take on traditional chili.
- Adjust the amount of crushed red pepper flakes and chili powder to suit your spice preference.
- The blended beans create a creamy texture without the need for cream or heavy dairy.
- Serve with your choice of toppings to add texture and flavor contrast.
- Leftovers reheat well and can be frozen for future meals.
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
