There’s something about a slow cooker meal that feels like a quiet promise: dinner will be ready when you walk through the door. This turkey white bean chili was born from a moment when I was juggling too many things at once—phone ringing, kids asking questions, and the clock inching toward dinner time. I started browning the turkey while trying to check a text, and the smell of garlic and cumin filled the kitchen before I even realized how hungry I’d become. The beans simmered gently over hours, softening and blending with spices, until the house smelled like a small comfort sanctuary. When I finally sat down with a bowl, topped it with a little cheese and sour cream, the warmth spread more than just through my hands—it settled in my chest, too.

It’s not fancy, and sometimes I forget to stir it halfway through, but that’s part of what makes it feel like home. This chili wears its simplicity well, offering a gentle heat and creamy texture that makes you want to come back for another spoonful before the evening fades.

Why You’ll Love It

Hands-off cooking means you can prep in minutes and let it do its thing while you get on with your day.
The lean turkey keeps it lighter than traditional chili, but the beans add a creamy, satisfying heartiness.
The spice blend is mild enough for most palates, but with just enough kick to feel cozy and warming.
It’s simple — and that’s kind of the point. No complicated steps or ingredients, just honest flavor.

If you’re nervous about slow cooker timing, don’t worry too much. I usually set it and forget it, but checking in once or twice can help you find your perfect texture.

Slow Cooker Turkey White Bean Chili

Print Recipe

A hearty and healthy slow cooker turkey white bean chili featuring lean ground turkey, creamy white beans, and a blend of mild spices. Perfect for a comforting meal any day of the week.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 pound ground turkey
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
3 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chopped fresh cilantro, for garnish
1/2 cup shredded Monterey Jack cheese, for garnish
1/2 cup sour cream, for garnish

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3 to 4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 5 to 7 minutes.
Transfer the cooked turkey, onions, and garlic to the slow cooker.
Add the great northern beans, diced green chilies, chicken broth, cumin, oregano, chili powder, smoked paprika, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all the ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and taste to adjust seasoning if needed.
Serve the chili hot, garnished with chopped fresh cilantro, shredded Monterey Jack cheese, and a dollop of sour cream.

Kitchen Notes: You don’t need fancy equipment here—a basic slow cooker works great. I like to serve this chili with crusty bread or over a bed of rice when I want something a bit more filling. Sometimes I toss in a handful of fresh spinach at the end to sneak in some greens, though I haven’t tested all variations. If you’re feeling adventurous, a squeeze of lime or a sprinkle of chopped avocado adds a nice fresh contrast. And if you’re short on time, you could brown the turkey in the slow cooker itself, but it might not get quite as caramelized.

FAQ

Can I make this chili in a regular pot? Yes, you can simmer it on the stove for about an hour, stirring occasionally, though you might need to adjust the liquid slightly.

How spicy is it? The spice level is gentle, with a subtle warmth rather than heat that overwhelms. You can leave out the cayenne if you prefer it milder.

Can I freeze leftovers? Absolutely. Just cool completely and store in freezer-safe containers for up to three months.

What toppings do you recommend? Fresh cilantro, shredded cheese, and a dollop of sour cream are my favorites, but feel free to experiment with what you love.

Give this slow cooker turkey white bean chili a try on your next busy evening. It’s the kind of meal that’s easy to love and even easier to make.