White Bean and Turkey Chili Recipe

If you want something warm and nourishing that still tastes fresh, this White Bean Turkey Chili delivers. Instead of a tomato-heavy base, the chili simmers in chicken broth, letting the beans and spices shine. A portion of the white beans are mashed to naturally thicken the chili, while lime juice and cilantro brighten each bowl so it never feels heavy.

This recipe has been a long-time family favorite and remains one of the most requested dishes from Flavor the Moments. Serve it with toppings like sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, or crusty cornbread for dunking.

Why you’ll love this recipe

• A lighter take on chili made with lean ground turkey.
• Thick, creamy texture from mashed white beans—no cream required.
• Bright, fresh finish from lime juice and cilantro.
• Comes together in about 40 minutes using mostly pantry staples.
• Excellent for meal prep and freezer-friendly.

Recipe ingredients

This white turkey chili uses simple, wholesome ingredients that combine for maximum flavor. If you’re short on one item, many ingredients can be swapped—ground chicken works in place of turkey, and any white bean (cannellini, Great Northern, or navy) will work.

• 1 lb. lean ground turkey
• 2 cans white beans (cannellini or Great Northern), rinsed and drained
• 1 cup beans mashed (mash about 1 cup from the cans to thicken the chili)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper (more to taste)
• 14.5 ounces fire-roasted diced tomatoes
• 3 cups low-sodium chicken broth (start with 2 cups for thicker chili; add up to 1 more cup if needed)
• 1 lime, juiced (plus wedges for serving)
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

See the instructions below for full directions and timing.

How to make white bean and turkey chili

Pro tip: For a thicker chili, begin with 2 cups of broth and add up to 1 additional cup only if needed.

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté 5–6 minutes until translucent and soft.
• Add the garlic, chili powder, cumin, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
• Add the ground turkey and 1/4 cup water. Break the turkey into pieces and cook, stirring occasionally, until no longer pink (about 5–6 minutes).
• While the turkey cooks, place one cup of the rinsed beans in a bowl and mash with a fork.
• When the turkey is cooked, stir in the mashed beans, remaining whole beans, diced tomatoes, and chicken broth. Bring to a gentle boil, then reduce heat and simmer 20–30 minutes so the flavors meld and the chili thickens.
• Remove from heat and stir in lime juice and chopped cilantro. Season with salt and pepper to taste. Serve with lime wedges and optional toppings.

Tips for success

• Mash a portion of the beans to naturally thicken the chili without cream or roux.
• Simmer at least 20 minutes so the spices and broth concentrate into a rich flavor.
• Add the lime juice at the end to preserve bright, fresh acidity.
• Adjust heat with extra cayenne, or add diced jalapeño or other chilies when sautéing the onion.
• For freezer-friendly portions, cool completely before transferring to airtight containers; freeze up to 3 months.

What are the best white beans to use?

Cannellini, Great Northern, and navy beans all work well. Cannellini beans are especially creamy and hold their shape, which gives the finished chili a pleasing texture. Partially mashing some beans creates a naturally velvety base without extra thickeners.

More chili recipes you’ll love

• Butternut squash turkey chili
• Chili cornbread casserole
• Chorizo black bean chili
• Ground chicken chili
• Guinness beef chili
• Pumpkin turkey chili
• Slow cooker turkey chili

White Bean Turkey Chili

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper
• 1 lb. lean ground turkey
• 2 cans cannellini or Great Northern beans, rinsed and drained
• 14.5 ounces low-sodium fire-roasted diced tomatoes
• 3 cups low-sodium chicken broth
• 1 lime, juiced, plus more for serving
• ¼ cup freshly chopped cilantro
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté 5–6 minutes until translucent. Add garlic and spices and sauté 30 seconds more.
2. Add the ground turkey and 1/4 cup water. Break up the meat and cook until no longer pink, about 5–6 minutes.
3. While the turkey cooks, mash one cup of the rinsed beans in a bowl. When turkey is cooked, add mashed beans, remaining whole beans, diced tomatoes, and chicken broth. Stir to combine.
4. Bring to a boil, reduce heat, and simmer 20–30 minutes until thickened and flavors meld.
5. Remove from heat. Stir in lime juice, cilantro, and adjust salt and pepper. Serve with lime wedges, avocado, or your favorite toppings.

Notes

• Pro tip: If you prefer a thicker chili, start with 2 cups of broth and add up to 1 additional cup as needed.
• Store leftovers in the refrigerator for 3–5 days or freeze for up to 3 months.

Nutrition (per serving, estimated)

Nutrition is estimated using a food database and intended as a guideline for informational purposes.