When the chill sets in and the day feels long, nothing hits the spot quite like a bowl of white bean turkey chili. It’s the kind of meal that invites you to slow down, cozy up, and savor each spoonful. The gentle aroma of cumin and smoked paprika fills the kitchen, promising a comforting experience ahead.

One evening, after a particularly brisk walk home, I found myself craving something both nourishing and satisfying. The soft hum of the stove was a welcome soundtrack as onions and garlic sizzled, filling the air with warmth. As the turkey browned and spices melded, the chili thickened into a creamy, hearty stew. Each bite was a little celebration of flavors — smoky, slightly spicy, and perfectly balanced by the smoothness of white beans. The fresh cilantro added a bright finish that kept me coming back for more, spoon after spoon.

Rich in lean protein and fiber, making it a filling yet light meal.
Balanced spices create depth without overwhelming heat.
Comforting texture from creamy white beans and tender turkey.
Easy to prepare in under an hour, perfect for weeknights.
Versatile enough for leftovers or freezing for busy days.

If you’re new to turkey chili or white bean stews, this recipe is friendly and forgiving. The flavors develop beautifully as it simmers, so a little patience goes a long way. Plus, it’s a great way to sneak in some extra veggies like corn and chilies with no fuss.

White Bean Turkey Chili

Print Recipe

A hearty and healthy White Bean Turkey Chili packed with lean ground turkey, creamy white beans, and a blend of spices. Perfect for a comforting meal that’s full of flavor and protein.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground turkey
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 can (4 ounces) diced green chilies
3 cups low-sodium chicken broth
1 cup frozen corn kernels
1/4 cup chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the drained cannellini beans, diced green chilies, and chicken broth to the pot. Stir to combine.
Bring the chili to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally.
Add the frozen corn kernels and cook for an additional 5 minutes until heated through.
Remove the pot from heat and stir in the chopped fresh cilantro.
Serve the chili hot, garnished as desired.

FAQ

Can I make this chili vegetarian? While this recipe highlights ground turkey, you can substitute with plant-based protein or extra beans to keep it meat-free.

How spicy is this chili? It has a gentle kick from the cayenne and chilies but isn’t overpowering. Adjust the spices to your preference.

What’s the best way to store leftovers? Keep the chili in an airtight container in the fridge for up to four days or freeze portions for longer storage.

Can I use other beans? Cannellini beans work best for creaminess, but navy or great northern beans are good alternatives.

Is this recipe freezer-friendly? Absolutely! It freezes well, making it a smart make-ahead option for busy weeks.

Give this white bean turkey chili a try next time you want a meal that feels like a warm hug. Save it for later, print it out, and let the inviting aroma bring comfort to your table.