This White Bean Turkey Chili is hearty, smoky, and slightly spicy. Best of all, it’s ready in less than an hour. Make a big batch to enjoy now or freeze a portion for later!
During the colder months, chili graces our dinner table more often than I care to admit. It’s so quick and easy to make, and I love that leftovers taste even better over time!
However, I typically have to make chili without beans because the hubster doesn’t like beans in his chili. (Don’t get me started!)
This white bean turkey chili is an exception, though! White beans stay tender and creamy after being cooked with juicy ground turkey, smoky chipotle peppers in adobo sauce, and the usual chili fixings.
While this isn’t a white turkey chili recipe, it’s not as tomato-heavy as a classic chili recipe either. I combined canned tomatoes and chicken broth to create the base of this chili since ground turkey is milder in flavor than ground beef.
This is a great make-ahead recipe for weeknight dinners, winter gatherings, or meal prep! Serve it with a green salad or a piece of cornbread to complete the meal.
Ingredients for White Bean Turkey Chili
Making ground turkey chili with white beans requires basic ingredients you likely have on hand. The only “special” ingredient is the chipotle peppers in adobo sauce, which you can find at any major supermarket.
Gather the following ingredients to make the recipe:
- Olive oil
- Red bell pepper
- Spices (salt, pepper, chili powder, ground cumin, cinnamon)
- Ground turkey
- Tomato paste
- Canned tomatoes
- Chicken broth
- Canned chipotle peppers in adobo sauce
- White beans
How to Make Turkey Chili with White Beans
This white bean chili with ground turkey comes together in under an hour, but the blend of spices and chipotle peppers infuses it with so much flavor that it tastes like it’s been simmering on the stove all afternoon!
The process for making turkey white bean chili is simple:
- In a large pot, add the olive oil, onion, garlic, and red bell pepper. Sauté over medium high heat until softened.
- Add in the ground turkey and cook until no longer pink.
- Add the spices and stir to combine.
- Add the tomato paste and cook for 2 minutes, followed by the peeled tomatoes.
- Then, add broth, chipotle peppers, and white beans.
- Bring to a boil, reduce the heat, and simmer for 15-20 minutes before serving.
Can This Recipe Be Made in Advance?
Absolutely! The chili will last up to 5 days in the fridge, and the flavor improves as the ingredients have time to mingle with the spices.
Reheat on the stovetop when ready to serve the leftovers.
Can This Recipe Be Made in a Slow Cooker?
Yes! Making this recipe for white bean turkey chili in a slow cooker would be great for parties or busy weeknights.
To make this recipe in a slow cooker:
- Cook the ground turkey in an oiled skillet until no longer pink.
- Add the cooked turkey into a slow cooker, along with the remaining ingredients.
- Cook on low for 8 hours or on high for 4 hours.
Recipe Variations to Try
- Swap the ground turkey for ground chicken, leftover roast turkey from your holiday dinner, or even shredded rotisserie chicken.
- Make it spicier by adding additional chipotle peppers. Start with one extra pepper and work your way up from there. They’re spicy!
- Swap the white beans with black beans or another bean variety, if that’s all you have on hand.
Tips for the Best Ground Turkey Chili
- When cooking the ground turkey, you want to cook it just until it’s no longer pink. Be careful not to overcook it or else it will become tough and dry.
- Chipotle peppers in adobo are more smoky than spicy, but I’ve purchased cans in the past that have been on the very spicy side. Dip a spoon into the adobo sauce and taste a tiny amount to check the spice level before adding the full amount recommended in the recipe card below.
- As with most of my chili recipes, this ground turkey and white bean chili freezes and reheats like a dream!
Looking for More Easy Chili Recipes? I’ve Got You Covered!
- Crockpot No-Bean Chili
- Black Bean Chicken Chili
- Instant Pot No-Bean Chili
- Slow Cooker Pizza Chili
- Chili with Pasta
White Bean Turkey Chili
- 2 tablesppoons olive oil
- 1 small white onion (chopped)
- 3 teaspoons minced garlic
- 1 red bell pepper (chopped)
- 1 teaspoon salt (plus more to taste, if needed)
- 1 teaspoon black pepper (plus more to taste, if needed)
- 1 pound ground turkey
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 (28 ounce) can whole peeled tomatoes
- 1 cup low-sodium chicken broth
- 4 ounces Chipotle peppers in adobo (chopped)
- 1 (15.5 ounce) can white beans (drained and rinsed)
- sour cream
- shredded cheddar cheese
- green onions
- In a large pot or dutch oven, add olive oil, onion, garlic, red bell pepper, salt, and black pepper. Cook on medium high heat for 2-3 minutes, or until softened.
- Add in turkey and cook until no longer pink, about 5 minutes. Add in chili powder, cumin, and cinnamon and stir to combine.
- Add in tomato paste and cook for 2 minutes. Add in peeled tomatoes, squashing them with your spoon. Then add broth, chipotle peppers, and white beans.
- Stir occasionally and bring to a boil. Once boiling, lower heat and simmer for 15-20 minutes, stirring occasionally. Serve with desired toppings.
- Chili will keep in an airtight container in the refrigerator for up to five days.
- Prep and make this one day ahead of time, if desired. Warm on the stove or slow cooker before serving.
- See my tips and tricks for making this Turkey White Bean Chili above the recipe box.