White Bean Turkey Chili

A light white chili that simmers for two hours and basically takes care of itself.

With a kick of cayenne and robust flavor from cumin and green chiles, and a rich finish from sour cream added at the end, this is the chili to make when you want something that feels hearty, but doesn’t sit heavy.

The Backstory on This One

The first time I tasted the chili, it was at a work retreat in Galena, Illinois, cold November weather with some snow too. The boss’s wife had made a huge pot, and everyone was standing around grabbing bowls as they chatted.

I started to make it at home again and now it’s one of my favorites to make, especially with leftover Thanksgiving turkey.

What Goes In and Why the Order Matters

Turkey (1 lb, ground or shredded)

Ground turkey is also the easiest option for a weeknight meal. Just brown it in the pot first, then throw in everything else. This is also a great recipe for leftover Thanksgiving turkey. Just shred it and add it right in; the long simmer absorbs the flavor either way.

One thing to keep in mind is that ground turkey breast is leaner and can become dry, while regular ground turkey (not just breast) holds up better during a two-hour simmer.

Great Northern White Beans (2 cans, drained and rinsed)

Texture that is creamy and mild is perfect for white chili. For less sodium, drain and rinse.

As they will soften when simmered, this is a feature, not a bug, as it will also help to thicken the broth.

Chicken Broth (4 cups)

For more control, use low-sodium liquid base because the green chilies and seasoning already add salt.

Use four cups for a broth-forward chili. If you want a thicker chili, use only three.

Green Chilies (7 oz can, chopped)

These have a mild and slightly smoky heat, which is different from what you’d find in cayenne. Don’t skip them. They’re what make this taste like chili, and not just turkey soup with beans.

I have done this in a pinch, and you can notice the difference.

Spices: Cumin, Oregano, Cayenne, Black Pepper

An earthy and warm flavor is created by Cumin, which has the largest quantity (2 tsp). Oregano provides a small amount (1 tsp) of herby flavor. For some added heat use Cayenne, which is at 1/2 tsp, and for heat sensitive people reduce it to 1/4 tsp. But do not omit it altogether or the chili will lose flavor.

Black pepper (1/4 tsp) brings balance.

Onion and Garlic

Here’s the improved version: Take half of an onion and chop it, then mince three cloves of garlic. Don’t rush this step. Give the onion 2-3 minutes to soften before adding the liquid. This builds the base flavor and you will taste the difference.

Sour Cream (1/2 cup)

Added at the very end, just before serving. This is the step people rush and shouldn’t. Add it after the pot is off the heat or the crock pot is turned off. Sour cream will curdle if it boils.

A good sign you have done it properly, is when the broth changes color from gold to a pale silky look.

What We Put Out on the Counter

Set out toppings for everyone to personalize/pick.

• Shredded Monterey Jack or pepper jack
• Fritos or tortilla chips
• Sliced jalapeños
• Extra sour cream
• Cilantro and lime
• Cornbread on the side

The One Rule for Reheating (Never Boil After the Sour Cream)

Store in the refrigerator for up to 4 days. The chili thickens as it sits; add a splash of chicken broth when reheating. Once sour cream is added, do not boil.

Freezer: Do not add sour cream before freezing. You can freeze it for up to 3 months. After reheating from frozen, stir in fresh sour cream.

White Bean Turkey Chili FAQ

Can I use chicken instead of turkey?

Yes — this is basically white chicken chili. For this, use 1 lb boneless chicken breast or thighs. Thighs in this recipe are better than breasts as they stay more tender through the long simmer.

Or add rotisserie chicken at the end.

Can I make this in the crock pot?

That’s right! Mix everything together, except for the sour cream, and cook on low for 6 to 8 hours or high for 3 to 4 hours. Once you are ready to serve, turn the heat off and stir in the sour cream.

The one rule you must follow in this recipe is that when sour cream is added to the broth, it will turn grainy after about 30 seconds of boiling.

Is it spicy?

Mildly, yes — and that kick is essential to it tasting like chili. The 1/2 teaspoon of cayenne provides a concrete warmth.

Or serve sliced jalapeños as a side for each person to customize their heat level.

Why does my white chili turn out watery?

In many cases, there just isn’t enough drainage for the beans, or the simmer time is not long enough. Please ensure you drain and rinse the beans well.

If it’s still too thin after two hours, mash one cup of the beans and stir them back in. It’s the fastest thickener and won’t change the flavor at all.

Why shouldn’t I boil the chili after adding sour cream?

It can really wreak havoc on your meals if you heat it up too much. That high heat is going to make the proteins in the sour cream start to separate. This will just give your broth a grainy, curdled look. This will also greatly impact on the taste, making it off.

Stir it in and serve quickly with the heat turned off. Add it at the very end.

Other Soups and Slow Cooker Dinners Worth Keeping on Rotation

• Crockpot Ravioli Casserole — another hands-off dinner that practically makes itself
• Simple Crock Pot Beef and Noodles — hearty slow cooker dinner for cold nights
• Crock Pot Spinach and Artichoke Dip — great party appetizer in the slow cooker

If you make this white bean turkey chili, please comment and tell me how it went!