Turkey Chili with White Beans

This Turkey Chili with White Beans is a family favorite.  During the cold winter months, this was a recipe that my dad liked to make the most, especially after the holidays when we had left-over roast turkey. This white bean turkey chili recipe is made with roast turkey breast, white beans and classic chili seasonings. It’s rich and flavorful, and leftovers (if you have any), will taste even better the next day!

You are going to love this white bean turkey chili recipe! Turkey! It’s rich and flavorful and destined to become a family favorite.

This Turkey Chili is made with lots of sauteed onions, garlic and tender bites of turkey. I typically buy a roast turkey breast at the market to make this chili with, but it’s also perfect to make with leftover roast turkey.  If you like your chili a little on the spicy side, then by all means, add more chili powder.  It’s amazing when garnished with a little cheese, chopped cilantro and red onion.  Serve with tortilla chips, warm flour tortillas  or garlic bread.

White Bean Turkey Chili Recipe

This turkey chili recipe requires a few ingredients, but it’s so worth making!

• Olive oil – We use olive oil to saute the aromatics with. 
• Aromatics – Yellow (or brown) onion and garlic add so much flavor to this chili. Be sure to use fresh garlic for a better taste.
• Seasoning  – We use a perfect blend of ground oregano, cumin, Gebhart chili powder, bay leaves and a scant pinch of cinnamon for this recipe.
• Cocoa powder – 1 tablespoon unsweetened cocoa powder
• Tomatoes – We use both diced tomatoes (including the juices) and tomato sauce for a delicious rich stew-like base.
• Roast turkey – Shred the turkey breast or cut it into bite sized pieces to add to your simmering pot of chili. The flavor of this chili is incredible!
• Broth – We use chicken broth to add flavor and thin the chili out. If it becomes to thick, add a little more, but not too much or you’ll end up with a soup instead of chili. 
• White beans – I like to use small white beans for this chili (they have a mild flavor), but you could use cannellini beans or pinto beans if you prefer. 

Find the printable recipe with measurements below.

How to Make White Bean Turkey Chili

This turkey chili recipe takes about an hour to prepare, but most of that time is spent just checking on it now and then, giving it a stir or two and adding a little more broth of it becomes too thick.

1. Saute onions. Heat the oil in a Dutch oven over medium low heat. Add the onions and sauté for about 8 to 10 minutes or until they’re beginning to brown.
2. Add seasoning. Stir in the oregano, cumin, chili powder , cocoa powder, cinnamon and bay leaves.
3. Pour in tomatoes, sauce and broth.  Add the diced tomatoes, tomato sauce, turkey and chicken broth.
4. Simmer.  Bring to a boil then reduce heat to a simmer and cook for 45 minutes.  Stir occasionally.
5. Stir in beans.  Add the beans to the chili and cook for another 5 to 10 minutes.
6. Serve.  Sprinkle each bowl with chopped cilantro, cheese, sour cream and tortilla chips.

Variations

• Use chicken instead of turkey
• Use ground turkey meat instead of roast turkey
• Use cannellini, pinto or kidney beans instead of white beans
• Fill baked sweet potatoes with this chili
• Slather sweet potato fries with this chili to make chili cheese fries

Looking for More Healthy Mexican Food Recipes?

• Chicken Picadillo Bowls
• White Bean Chicken Chili
• Chicken Chili without Beans
• Easy Turkey Enchilada Casserole
• Taco Salad Bowl

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Print

Yield: 8 servings

Turkey Chili with White Beans

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 3-4 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 2-3 cloves garlic, minced
• 1-1/2 teaspoons ground oregano
• 1-1/2 teaspoons ground cumin
• 3 tablespoons Gebgart chili powder
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon cinnamon (a scant pinch)
• 1 28-ounce can diced tomatoes (include the juices)
• 1 8-ounce can no salt tomato sauce
• 1-1/2 pounds cooked turkey (or chicken ) meat, shredded or cut into bite sized pieces.
• 4 cups chicken broth
• 3 15-ounce cans small white beans

Instructions

1. Heat the oil in a Dutch oven over medium low heat.
2. Add the onions and sauté for about 8 to 10 minutes or until they're beginning to brown.
3. Stir in the oregano, cumin, chili powder and cinnamon.
4. Add the diced tomatoes, tomato sauce, turkey and chicken broth.
5. Bring to a boil then reduce heat to a simmer and cook for 45 minutes. Stir occasionally.
6. Add the beans to the chili and cook for another 10 to 15 minutes.
7. Serve with chopped cilantro, cheese, sour cream and tortilla chips.