Turkey Chili with White Beans

This Turkey Chili with White Beans is healthy, hearty and loaded with flavor.  Leftovers (if you have any) will taste even better the next day!

You are going to love this Turkey Chili with White Beans!!  It’s rich and flavorful and destined to become a regular at your dining table. 

This Turkey Chili is made with lots of caramelized onions, garlic and tender bites of turkey.  It’s all simmered in a delicious sauce that has a wee bit of a kick to it.  If you like your chili a little on the spicy side, then by all means, add more chili powder.  I won’t typically add cheese to my chili, but I do love to garnish it with cilantro, avocado and sometimes chopped red onion. 

HEALTHY TURKEY CHILI RECIPE

• 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 turkey (or chicken ) meat, shredded or cut into bite sized pieces.
• 4 cups chicken broth
• 3 15-ounce cans small white beans

HOW TO MAKE TURKEY CHILI

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.

VARIATIONS TO THIS TURKEY CHILI RECIPE

• Use chicken instead of turkey
• Use ground meat instead of shredded
• Use kidney beans instead of white beans
• Fill baked sweet potatoes with this chili
• Pair this chili with sweet potato French fries for chili cheese fries

When I was photographing this chili – this little one was standing on her tip-toes – I’m sure wishing she had been born a Great Dane so she could get a closer to the chili.

This is Ellie.  She was born blind. I adopted her when she was 9 months old.  She’s a little over 5 now so I guess she’s not actually a puppy anymore, but I still call her one.  And she definitely still acts like one!!  She is as sweet and entertaining as can be!

HEALTHY MEXICAN FOOD RECIPES

Chicken Picadillo Bowls

White Bean Chicken Chili

Chicken Chili without Beans

Easy Turkey Enchilada Casserole

Taco Bowls with Spanish Quinoa

Originally published 9.2015 – updated 1.2020

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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 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.