White Bean Turkey Chili

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.

Course Main Course

Cuisine American

Keyword chili recipe, turkey white bean chili

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 232

Author Gayle

Equipment

Ingredients

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)

Toppings:

cilantro
sour cream
shredded cheddar cheese
green onions

Instructions

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.

Notes

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.

Nutrition