One‑Pot White Bean Turkey Chili (Healthy & Hearty)

 

 

This hearty Turkey Chili with White Beans is a cozy, nourishing bowl of comfort made with tender chunks of turkey, creamy cannellini beans, sweet corn, and a blend of warm spices. It’s a lighter, protein‑packed alternative to traditional chili, yet still wonderfully satisfying and full of flavor. 

Simple pantry ingredients come together in one pot, making it an easy weeknight meal that’s both wholesome and delicious. Whether you’re looking for a healthier chili recipe, a comforting cold‑weather supper, or a make‑ahead dish that reheats beautifully, this turkey and white bean chili is a reliable favorite you’ll want to make again and again.

 

I have used one turkey tenderloin fillet for this.  You could certainly use ground turkey in its place if you wanted to, but I really like the texture of the tender chunks of turkey in this. 

This is so simple to make and uses only a few store cupboard ingredients . . .  onions, a green chili, some dried herbs and spices, tinned beans, some frozen corn and mushrooms, the turkey of course, and some tinned white cannellini beans.  I also like to stir some sour cream into it, although in all truth  Greek yogurt would also work well.

I like to serve this with some brown rice to ladle the chili over.  Some grated cheddar, chopped spring onions and a wedge of lime to squeeze over top also go very well, and if you are feeling really indulgent, an additional splodge of sour cream. Simply delicious!

 

INGREDIENTS NEEDED

TO MAKE

TURKEY CHILI WITH WHITE BEANS

There is nothing really out of the ordinary in this simple stove top chili. Easy to make, simple ingredients and very delicious! 

spray oil

1 large onion, peeled and finely chopped

3 cloves garlic, peeled and minced

1 small green chili, trimmed, deseeded and chopped

1 tsp mild chili powder or to taste

1 small bay leaf, broken

1 tsp ground cumin

1tsp dried oregano

7 ounces/190g raw white turkey breast meat

1 (16oz/400g) tins of white cannellini beans, drained and rinsed

1/4 cup (40g) of frozen sweet corn (1/2 cup)

a large handful of sliced frozen mushrooms

1 cup (240ml) chicken stock

splash of hot sauce

salt and black pepper to taste

1/4 cup (30g) sour cream

To serve:

grated cheddar, pickled jalapenos, sour cream, chopped spring onions (all optional)

 

INGREDIENTS NOTES

My onion was about the size of a baseball. Peel, trim and cut into 1/4 inch pieces. You don't want too large of chunks for this.

If you don't have fresh garlic you can use powdered. Be sure to use the powder and NOT the salt. 3/4 tsp of garlic powder should be sufficient. You can also use the pre-chopped refrigerated garlic, the equivalent of three cloves.

My green chili was about the size of my baby finger and yielded a heaped TBS of chopped chili.

Make sure your herbs/spices are fresh and within date for the best flavors.

Feel free to use diced raw chicken breast meat or ground turkey or chicken instead of the diced turkey.

You can use fresh sliced mushrooms instead of the frozen. Sauté them with the onions if using fresh.

 I used reconstituted Better Than Bullion for the chicken stock and Green Tabasco for the hot sauce.

 

HOW TO MAKE TURKEY CHILI WITH WHITE BEANS

This is a very simple recipe to make. I know I am always saying that, but it's true. I am at an age in life where I no longer want to do complicated!

1. Trim any fat or sinew from the turkey. Cut the turkey into 1/2 inch cubes. (If using chicken do the same.  No need to trim if using ground turkey or chicken.)
2. Heat a large saucepan over medium heat. Spray with the oil. Add the onions, green chili, and garlic, and cook over medium heat for about 5 minutes, until beginning to soften. (If you are adding fresh mushrooms or diced zucchini, this is when you want to add it.)
3. Add the turkey cubes, and frozen mushrooms, and cook, stirring occasionally until the turkey is no longer pink. (There should be no pink juices at this point.)
4. Add the chili powder, bay leaf, cumin, oregano, and some seasoning. Cook for a few minutes until very fragrant. (Don't over season. It is better to taste at the end and adjust the seasoning as needed.)
5. Add the chicken stock, a splash of hot sauce, the frozen corn and the beans. Bring to the boil, then reduce to a simmer. (I love the Green Tabasco Sauce. It adds a nice Tex Mex flavor.)
6. Cover and then simmer for about 25 to 30 minutes, stirring every now and then. Stir in the sour cream and heat through for about 5 minutes. Do not allow to boil. (If you let it boil at this point your sauce may split because of the sour cream.  If you want to add a squirt of lime juice add it now, or pass wedges of lime at the table for people to add their own.)
7. Spoon out into heated soup bowls, and pass any add-ons at the table.

 

HINTS AND TIPS FOR SUCCESS

Follow my hints and tips to make yourself the best Turkey Chili ever!

• Read through the recipe prior to beginning to help familiarize you with any ingredients or equipment needed.
• Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything out by accident.
• You can adjust the heat of this chili by cutting down or adding more green chilies or hot sauce.
• If you would like to add extra veggies, feel free to add some diced zucchini along with the onions.
• Feel free to use fresh sliced mushrooms instead of frozen. Add at the same time as the onions and sauté to soften.
• Add a splash of fresh lime juice at the end to add another level of flavor.
• If you feel the chili is too thick, feel free to add a bit more stock.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE GROUND TURKEY INSTEAD OF CHUNK TURKEY?

By all means.  Ground turkey is perfect for this recipe. Just substitute the same amount of ground turkey for the chunk turkey and proceed as per the recipe.

CAN I USE CHICKEN BREAST MEAT OR GROUND CHICKEN INSTEAD OF TURKEY?

Yes, just use the same amount of chicken breast chunks or ground chicken instead of the turkey and proceed as per the recipe.

CAN THIS RECIPE BE DOUBLED?

Yes, you can absolutely double this recipe. It may take a bit longer to cook, but there should not be much difference.

HOW CAN I FREEZE & REHEAT ANY LEFTOVERS?

Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low-medium heat; add a splash of broth if thickened. If you plan on freezing this ahead of time, don't add the sour cream until you go to reheat it as it may split.

 

A FEW OTHER RECIPES WHICH USE RAW TURKEY

Here are a few other recipes that you might enjoy that also use raw or ground turkey pieces.

JUICY TURKEY BURGERS - Everything a great burger should be: moist, tender, full of flavor, and wonderfully satisfying without feeling heavy. A simple panade of bread and milk keeps the patties incredibly soft, while Dijon mustard and Worcestershire sauce add a savory depth that makes every bite irresistible. Using a mix of light and dark turkey meat ensures the burgers stay beautifully juicy, and a quick sear in the skillet creates that golden crust everyone loves. Whether you tuck them into toasted buns with your favorite toppings or enjoy them alongside a fresh salad, these turkey burgers are a healthy, protein‑packed option that never compromises on taste 

TURKEY TACO SALAD - Exactly what you want in a quick, satisfying meal: crisp, colorful, full of flavor, and wonderfully fun to eat. Tender, perfectly seasoned ground turkey is cooked with warm spices, a touch of heat, and just enough sauce to keep it juicy. It’s spooned into homemade tortilla bowls — golden, crunchy, and impossibly charming — then topped with cool shredded lettuce, sharp cheddar, spring onions, and sweet cherry tomatoes. A drizzle of creamy ranch brings it all together. Light yet comforting, simple yet special, and perfect for busy days when you still want something fresh and delicious on the table.

 

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Yield: Serves 2

Author: Marie Rayner

Turkey Chili with White Beans

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A low fat white bean turkey chili made from turkey breast meat or steaks and a few other bits. Delicious!  

Ingredients

• spray oil
• 1 large onion, peeled and finely chopped
• 3 cloves garlic, peeled and minced
• 1 small green chili, trimmed, deseeded and chopped
• 1 tsp mild chili powder or to taste
• 1 small bay leaf, broken
• 1 tsp ground cumin
• 1tsp dried oregano
• 7 ounces/190g raw white turkey breast meat
• 1 (16oz/400g) tins of white cannellini beans, drained and rinsed
• 1/4 cup (40g) of frozen sweet corn (1/2 cup)
• a large handful of sliced frozen mushrooms
• 1 cup (240ml) chicken stock
• splash of hot sauce
• salt and black pepper to taste
• 1/4 cup (30g) sour cream

To serve:

• grated cheddar, pickled jalapenos, sour cream, chopped spring onions (all optional)

Instructions

1. Trim any fat or sinew from the turkey. Cut the turkey into 1/2 inch cubes.
2. Heat a large saucepan over medium heat. Spray with the oil. Add the onions, green chili, and garlic, and cook over medium heat for about 5 minutes, until beginning to soften.
3. Add the turkey cubes, and frozen mushrooms, and cook, stirring occasionally until the turkey is no longer pink.
4. Add the chili powder, bay leaf, cumin, oregano, and some seasoning. Cook for a few minutes until very fragrant.
5. Add the chicken stock, a splash of hot sauce, the frozen corn and the beans. Bring to the boil, then reduce to a simmer.
6. Cover and then simmer for about 25 to 30 minutes, stirring every now and then. Stir in the sour cream and heat through for about 5 minutes. Do not allow to boil.
7. Spoon out into heated soup bowls, and pass any add-ons at the table.

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