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This lean, high-protein ground turkey white bean chili is the perfect addition to your soup season menu. Incredibly easy to make and boldly flavorful, this thick chili will warm you right up!
Turkey Chili Recipe
As much as I love the traditional red chili, there is something about white chili that equally shines! My ground turkey white bean chili is one of my favorites to make because it’s loaded with lean, high-protein which gives you the best of both worlds if you tend to eat more lean protein or just want to try something new. The seasonings in this soup give it a flavorful, smoky, and savory bite. The white beans and corn kernensl add texture and heartiness in every spoonful!
Why You’ll Love This
- Fresh, new take on chili! It’s not tomato-based and all the ingredients and seasonings make it hearty and packed with flavor. It has a nice kick too from the green chiles!
- It comes together in just under 45 minutes and all you need is one pot!
- Lean protein – I like to use dark ground turkey. It has a little more fat than ground turkey breast but it’s a negligible amount and gives this chili more flavor.
- It’s freezer-friendly and it’s great for meal prep. My favorite way to do this is to put it into Souper Cube 1-cup trays so I can have some on hand for “those days.”
How to Make Ground Turkey White Bean Chili
- In a large pot, sauté the aromatics (onion and garlic) then add in the ground turkey and break it into smaller pieces.
- Sprinkle in the seasonings and flour then add in the chicken stock, green chilies, corn, and white beans.
- Bring mixture to a boil then allow to simmer until desired thickness is achieved.
- Season with salt and pepper, to taste.
- Serve soup with your favorite toppings!
Variations and Additions
- I love hominy and it’s a great addition to add to this turkey chili to bulk it up.
- Topping suggestions include: sour cream, avocado, crushed tortilla chips, and shredded cheese!
- Substitute ground chicken for ground turkey. You can also substitute shredded turkey if it’s around Thanksgiving time and you need to use it up!
Storage and Reheating Instructions
For the refrigerator: allow soup to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, portion out how much you want to eat and reheat in a microwave-safe bowl or on the stovetop in a pot until warmed through.
For the freezer: allow soup to cool then divide evenly into 1 or 2 cup Souper Cube freezer trays. Freeze for up to 5 months. To reheat, remove a cube from the tray and place directly into a pot on the stove and cook until defrosted and soup is warmed through.
For both reheating methods, you may need to add in a splash of liquid to loosen it up if it’s too thick of a consistency for you.
Ground Turkey White Bean Chili
Equipment
Ingredients
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound (454 g) ground turkey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper, optional, if you like spice, use it
- 2 tablespoons all purpose flour
- 2 cups (473 ml) chicken stock
- 4 ounce (113 g) can of mild diced green chiles
- 4 ounce (113 g) can of hot diced green chiles
- 15 ounce (425 g) can of great northern beans, drained and rinsed
- 1 cup (164 g) frozen corn kernels
- Salt and pepper, to taste
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add cooking oil then add onion to the pot. Cook until translucent then add in the minced garlic.1 medium onion, 4 cloves garlic
- Add the ground turkey and break apart into smaller pieces and cook until mostly all cooked through.1 pound (454 g) ground turkey
- Sprinkle the seasonings throughout and stir to incorporate.1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon oregano, ½ teaspoon cayenne pepper
- Sprinkle the flour on top and stir to incorporate and ensure there are no lumps.2 tablespoons all purpose flour
- Pour in the chicken stock, diced green chiles, beans, and corn. Bring mixture to a boil then allow to simmer until thickened.2 cups (473 ml) chicken stock, 4 ounce (113 g) can of mild diced green chiles, 4 ounce (113 g) can of hot diced green chiles, 15 ounce (425 g) can of great northern beans, 1 cup (164 g) frozen corn kernels
- Season with salt and pepper, to taste.Salt and pepper
- If desired thickness of chili is not achieved (preference-based), sprinkle more flour on top and vigorously stir in to ensure there are no lumps.
- Remove soup from heat and divide into bowls and serve. Top with cheese, diced avocado, and crushed tortilla chips.
Nutrition
Photographs by Meg McKeehan Photography
