White Bean Turkey Chili

This easy-to-make White Bean Turkey Chili recipe has it all. It’s a recipe you’ll be able to make all year long and love.

The Backstory on This One

On a snowy November day at a work retreat in Galena, Illinois, a large pot of White Bean Turkey Chili was the star of the show as coworkers mingled and sought refuge from the weather. My boss’s wife made the recipe and it’s been in rotation in my own home ever since, particularly after Thanksgiving.

What Goes In and Why the Order Matters

One lb. turkey, either ground or shredded

One of the great things about this recipe is the flexibility of using either ground or shredded turkey. On a weeknight when you’re hoping to make a hearty dinner that requires little attention, use ground turkey.

Brown it right there in the pot before adding the remaining ingredients and walk away for 2 hours. Or, after Thanksgiving, skip the browning step and dump some of those leftover birds into the pot and allow them to soak up some of the flavors of this dish.

Either way it’s delicious.

I find regular ground turkey does best in this recipe as opposed to ground turkey breast as the latter gets a bit dried out during the simmering process.

2 cans Great Northern beans, drained and rinsed

Draining and rinsing the beans allows you to have better control over the amount of salt in this recipe. As the beans soften, the chili thickens a bit as well.

7 oz. can of chopped green chilies

This is what makes it a chili and not turkey soup. You’re looking for something on the mild side.

Those little green chilies pack a punch that has a bit of heat and a smoky flavor. This is a feature, not a bug.

4 cups chicken broth (or 3 if you prefer it less soup-y)

I like using a low sodium broth in recipes as there’s still plenty of sodium coming from the chilies and spices. This way you’re in control of how much salt goes into this recipe.

Spices: Cumin, Oregano, Cayenne, Black Pepper

• Cumin is the spice used in the largest amount in this recipe because its earthy, warm flavor pairs perfectly with beans, turkey, and all of the other spices.
• The combination of cumin, oregano, black pepper, and cayenne will compliment the sour cream, beans, and turkey beautifully. Do not skip these.
• If serving to those with spice intolerances, you can reduce the cayenne to 1/4 teaspoon, but do not skip.
• Let that onion soften up for a couple of minutes (2-3) before adding the rest of the liquidy ingredients and be sure to finely mince those garlic cloves, we’re building our base.

Add sour cream at the end of cooking and stir. Makes for a nice, light, not-too-heavy finish.

Stir in sour cream and shredded cheese, season to taste, serve with cornbread on the side, and dig in.

What We Put Out on the Counter

• Shredded monterey jack or pepper jack cheese
• Sour cream
• Fritos or tortilla chips
• Cilantro
• Sliced jalapeños
• Limes

White Bean Turkey Chili FAQ

How long does White Bean Turkey Chili last in the fridge?

White Bean Turkey Chili will last up to 4 days in an airtight container in the fridge. You’ll need to add a little chicken broth to loosen up the chili because it will get pretty thick in storage.

Add broth and stir until desired consistency is reached. Never allow the chili to reach a boil after sour cream has been added.

Can I freeze White Bean Turkey Chili?

Yes, White Bean Turkey Chili will keep for up to 3 months in an airtight, freezer-safe container in the freezer. Sour cream should be left out.

Once the chili is thawed and heated through, stir in sour cream. Never allow the chili to come to a boil after sour cream has been added.

Can I use chicken instead of turkey?

Absolutely. One pound of boneless, skinless chicken breast or chicken thighs would work.

Chicken thighs will maintain a tender texture throughout the cooking process, chicken breast may be a little drier, but will work just fine. You could even add a rotisserie chicken towards the end of cooking.

Can I make this in the crock pot?

Yes, add all ingredients except sour cream to a crock pot. Cover and cook on low for 4 hours.

Shut off crock pot, stir in sour cream and serve.

Is it spicy?

The 1/2 teaspoon of cayenne provides a warm, spicy kick, but it’s not spicy-spicy. Serve sliced jalapeños on the side and allow people to season as desired.

Why does my white chili turn out watery?

Make sure you’re draining the beans really well before adding them to the chili. If it’s still a little thinner than you’d like, mash 1 cup of the beans and stir them back into the chili.

They’ll thicken it up and it will not affect the flavor. Also make sure you allow it to simmer long enough.

Why shouldn’t I boil the chili after adding 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. The proteins in sour cream separate at boiling temps resulting in a curdled appearance.

Not pretty AND it doesn’t taste right either. Add sour cream at the end, turn off heat and serve.

Tips for the best white bean turkey chili:

• Take your time letting the chili simmer and build flavors. It will make a difference in taste.
• Sour cream can’t boil or it will curdle, be sure to remove from heat source and stir in sour cream. Watch as the broth changes from a gorgeous gold to a pale and silky consistency. It’s beautiful.

Other Soups and Slow Cooker Dinners Worth Keeping on Rotation

• Crockpot Ravioli Casserole is a super easy and delicious slow cooker recipe. Hands-off dinner.
• Simple Crock Pot Beef and Noodles is a delicious, heart-warming meal on a cold night.
• Crock Pot Spinach and Artichoke Dip is a party-favorite slow cooker recipe.