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Bowl of turkey chili with spoon in it.
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White Bean Turkey Chili

Healthy, hearty, and full of flavor, this White Bean Turkey Chili is just what you need on a cold winter day. Freezer friendly, meal prep friendly, and most importantly, kid-friendly!
Course Main Course, Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 352kcal
Author Rena

Ingredients

  • 1 tbsp olive oil
  • 1 medium medium onion chopped
  • 3-4 garlic cloves chopped
  • 1 yellow bell pepper diced
  • 3 cups turkey leftovers shredded, or shredded chicken breast
  • 1 4.5 oz can green chilies diced
  • 2 tbsp tomato paste
  • 2 14 oz cans cannellini or navy beans rinsed and drained
  • 1/2 tsp kosher salt
  • 1/2 tbsp cumin
  • 1/2 tbsp oregano
  • 1 1/2 tsp mild chili powder or to your taste
  • 1 bay leaf
  • 2-3 cups chicken broth
  • 1 cup reduced-fat sour cream or Greek yogurt

Optional Toppings:

  • diced avocado
  • cilantro
  • sliced jalapeno
  • chopped green onions

Instructions

Stovetop:

  • Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
  • Add in the leftover meat, green chilies, tomato paste, beans, seasonings, and stock.
  • Mix to combine and bring to a boil. Once boiling, reduce the heat to a low and partially cover the pot.
  • Cook over low heat for 25-30 minutes.
  • Once the time is up, turn the heat off and stir in the sour cream or yogurt.
  • Serve hot with your favorite toppings!

Slow Cooker:

  • Heat the oil in a soup pot over medium heat. Sautee the onions, bell pepper, and garlic, until soft, about 3-4 minutes.
  • Transfer the sauteed veggies to your slow cooker. Stir in the remaining ingredients, except for the sour cream/yogurt.
  • Cook on LOW for about 6-7 hours or on HIGH for 3-4 hours.
  • Once the time is up, turn the heat off and stir in the sour cream or yogurt.
  • Serve hot with your favorite toppings!

Notes

  • The sour cream/Greek yogurt added provides a little bit of extra creaminess as well as some tang to the white bean turkey chili. If you’re dairy-free, you can skip it. 
  • The white beans act as a thickener to this chili, if you want it to be thicker, you can smash up a couple of beans with the back of a wooden spoon against the pot while it simmers.
  • If you have extra veggies leftover in the fridge, this is the perfect chili for it to go into.
  • If you do not have turkey, you can always use shredded chicken breast or ground turkey.
  • Cook the chili a day in advance for even more blending of flavors. Chili tastes even better the day after it’s made.

Nutrition

Serving: 4servings | Calories: 352kcal | Carbohydrates: 13g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 951mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 72mg | Calcium: 136mg | Iron: 3mg