This White Bean Turkey Chili is a wholesome, hearty dinner that comes together in just 30 minutes, making it perfect for busy weeknights.
Packed with lean protein from turkey, fiber-rich white beans, and flavorful vegetables, it’s low in saturated fat and high in nutrients.
Simple, satisfying, and versatile, this chili is ideal for meal prep, weeknight dinners, or casual entertaining.
White Bean Turkey Chili Stew
Equipment
- 1 large soup pot or Dutch oven
- 1 Cutting board
- 1 Knife
- Measuring spoons and cups
- 1 wooden spoon or spatula
Ingredients
- 1 teaspoon avocado or olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 1 15-ounce can white beans, rinsed and drained
- 16 ounces salsa verde
- 2 cups chicken broth or water
- 1 ½ teaspoons ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper or cayenne pepper
Instructions
- Prepare Your Ingredients: Before turning on the heat, gather all ingredients to ensure a smooth cooking process. Dice the onion and green bell pepper into small, uniform pieces to allow them to cook evenly. Mince the garlic finely so its flavor distributes well throughout the chili. Rinse and drain the white beans to remove excess liquid and sodium, especially if using canned beans. Set everything aside near your cooking area.
- Heat the Cooking Oil: Place a large soup pot or Dutch oven on the stove over medium heat. Add 1 teaspoon of avocado or olive oil and allow it to warm for 30-60 seconds. The oil should shimmer slightly, signaling it’s ready for sautéing. This step ensures that the turkey and vegetables cook evenly and prevents sticking.
- Cook the Ground Turkey: Add 1 pound of ground turkey to the heated pot. Use a wooden spoon or spatula to break the meat into small, uniform crumbles. Cook for about 5–7 minutes, stirring occasionally, until the turkey is mostly cooked through and no longer pink. Browning the turkey first enhances its flavor and creates a rich base for the chili.
- Sauté the Aromatics: Add the diced onion and green bell pepper to the pot with the turkey. Stir well to combine. Cook for another 3–5 minutes, or until the onions become translucent and the peppers soften. This process releases the natural sweetness of the vegetables and builds layers of flavor.
- Add the Garlic: Stir in the minced garlic and cook for 30–45 seconds. Be careful not to let the garlic burn, as it can turn bitter. Cooking garlic briefly allows its aromatic flavor to infuse into the turkey and vegetables, enhancing the overall depth of the chili.
- Incorporate Beans and Salsa: Add the rinsed and drained white beans along with 16 ounces of salsa verde to the pot. Stir thoroughly to combine the ingredients. The beans provide a creamy texture, while the salsa adds tangy, slightly spicy flavor. Mixing them in at this stage ensures they absorb the flavors from the turkey and vegetables.
- Pour in the Broth: Add 2 cups of chicken broth or water to the pot. Stir well to create a uniform mixture. The liquid will help the chili simmer without sticking to the bottom of the pot, and it will also allow the flavors to meld together. You can adjust the amount of liquid slightly if you prefer a thinner or thicker chili.
- Season the Chili: Sprinkle in 1 ½ teaspoons of ground cumin, ¼ teaspoon of salt, and ⅛ teaspoon of black or cayenne pepper. Stir to evenly distribute the seasonings throughout the chili. Taste and adjust seasoning gradually; you can add more pepper for extra heat or more salt if needed.
- Simmer Gently: Reduce the heat to low-medium and partially cover the pot with a lid. Allow the chili to simmer for 15–20 minutes, stirring occasionally. Simmering slowly helps all the flavors meld together and ensures the turkey is fully cooked while the beans absorb the savory sauce. Keep an eye on the pot to prevent sticking or burning.
- Taste and Adjust Flavors: After simmering, taste the chili carefully. Adjust salt, pepper, or spices if needed. If the chili is too spicy, you can add an extra handful of beans or a splash of water/broth to mellow the heat. This step ensures the final dish is perfectly balanced for your palate.
- Serve and Garnish: Ladle the chili into bowls and add optional toppings like shredded cheese, fresh cilantro, diced avocado, or a squeeze of lime juice. Serve hot for a comforting, satisfying meal. Pair with cornbread, tortilla chips, or a side salad for a complete, nutritious dinner.
Notes
- Makes approximately 8 cups of chili, perfect for 4 generous servings or for meal prepping.
- Chicken, beef, or vegetable broth can replace water for added depth of flavor; consider low-sodium options to control salt levels.
- Salsa verde provides a tangy, mildly spicy kick; regular or mild salsa can be used to adjust heat.
- Any variety of beans, such as cannellini or navy beans, can replace white beans if desired.
- Adjust seasoning gradually, especially if serving to children or those sensitive to spice; additional beans can balance heat.
Chef’s Secrets For Maximum Flavor
To make this chili truly shine, focus on layering flavors.
Start by browning the turkey well, which adds a savory depth to the dish.
Sautéing the onion and bell pepper until soft enhances their natural sweetness.
When adding garlic, keep the heat moderate so it doesn’t burn, releasing just the right aromatic essence.
Simmering the chili gently allows the beans to absorb the spices and salsa, creating a rich, cohesive flavor.
For an extra flavor boost, finish with a splash of lime juice or a sprinkle of fresh herbs just before serving.
Serving Suggestions To Impress Guests
This chili is versatile and pairs beautifully with many sides.
Serve it over a bed of brown rice or quinoa for a hearty meal.
Top with shredded cheese, diced avocado, sour cream, or chopped fresh cilantro for added texture and flavor.
Cornbread, tortilla chips, or a simple green salad complement the dish perfectly.
For a party or meal prep, consider offering toppings separately so each guest can customize their bowl to taste.
Storage Tips For Freshness
Leftover chili keeps well in the refrigerator for up to 4 days in an airtight container.
To preserve flavor, store the chili without toppings and add garnishes just before serving.
For longer storage, freeze portions in freezer-safe containers for up to 3 months; thaw in the refrigerator overnight and reheat gently on the stove.
Stir occasionally during reheating to maintain a smooth, even texture.
Chili often tastes even better the next day as the flavors continue to meld.
Frequently Asked Questions
1. Can I make this chili ahead of time?
Absolutely! This chili is perfect for meal prep.
You can cook it a day in advance, store it in the refrigerator, and reheat it when ready to serve.
The flavors deepen overnight, making it even more delicious.
2. Can I use ground chicken or beef instead of turkey?
Yes, you can substitute ground chicken, lean beef, or even plant-based crumbles.
Keep in mind that cooking times may vary slightly depending on the meat type and fat content.
3. How can I adjust the spice level?
The chili’s heat comes from the salsa verde and optional cayenne.
Use mild salsa for a gentler flavor, omit the cayenne, or add extra beans to balance the spice. Adjust gradually to taste.
4. What if I want a thicker chili?
For a thicker consistency, simmer the chili uncovered for a few extra minutes, or mash some of the beans with a spoon to naturally thicken the soup.
You can also reduce the amount of liquid slightly from the start.
5. Can I make this chili in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the turkey and sauté vegetables first, then combine all ingredients and cook on low for 4–5 hours.
For an Instant Pot, use the sauté function for browning, then cook on high pressure for 10 minutes and allow natural release.
