Description

This hearty White Bean Turkey Chili combines tender ground turkey, creamy cannellini beans, and a symphony of spices including chili powder, cumin, oregano, and a hint of cinnamon and unsweetened cocoa powder for depth. Simmered slowly to meld flavors, it’s a comforting, protein-packed dish perfect for cooler weather, topped with fresh lime juice and optional garnishes like Cotija cheese, red onion, cilantro, and yogurt or sour cream.

Ingredients

Scale

Chili Base

1 Tbsp. vegetable oil
2 medium yellow onions, chopped
1–2 medium jalapeños, seeded and finely chopped (adjust to spice preference)
1½ tsp. dried oregano
1½ tsp. ground cumin
1½ lb. ground turkey
¼ cup chili powder
2 bay leaves
1 Tbsp. unsweetened cocoa powder
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
¼ tsp. ground cinnamon

Beans and Liquids

3 (15-oz.) cans small white beans, such as cannellini, rinsed and drained
3 cups low-sodium chicken broth
1 (28-oz.) can crushed tomatoes

Finishing Touches & Garnishes

Juice of 1 medium lime (plus lime wedges for serving)
Grated Cotija cheese (optional)
Sliced red onion (optional)
Chopped fresh cilantro (optional)
Plain low-fat yogurt or light sour cream (optional)

Instructions

Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a heavy large pot over medium heat. Add the chopped yellow onions and finely chopped jalapeños; cook, stirring often, until the onions are tender and lightly browned in spots, about 10 minutes. Stir in the oregano and ground cumin, cooking for about 1 minute more until fragrant.
Cook Turkey and Spices: Increase the heat to medium-high. Add the ground turkey to the pot, stirring and breaking it up with a spoon until it loses its pink color, about 5 to 8 minutes. Mix in chili powder, bay leaves, unsweetened cocoa powder, kosher salt, and ground cinnamon. Continue stirring for about 3 minutes until the spices release their aromas.
Add Beans and Simmer: Pour in the rinsed and drained white beans, chicken broth, and crushed tomatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered, stirring occasionally, until the chili thickens slightly and the flavors meld, approximately 45 to 50 minutes. Occasionally crush some beans gently with the back of a spatula for desired thickness. Stir in the lime juice, taste and adjust seasoning with additional salt if needed. Remove and discard the bay leaves.
Serve: Ladle the chili into bowls and garnish with grated Cotija cheese, sliced red onion, chopped cilantro, and a dollop of plain yogurt or sour cream if desired. Serve with lime wedges on the side for extra brightness.

Notes

Adjust the number of jalapeños to control the spice level of the chili.
Simmering the chili slowly allows the flavors to meld and develop complexity.
You can prepare the chili a day ahead and reheat gently to enhance the taste.
Use low-sodium chicken broth to manage salt content effectively.
For a vegetarian version, substitute ground turkey with plant-based meat alternatives and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: white bean chili, turkey chili, healthy chili recipe, one pot chili, comfort food, ground turkey chili, protein-packed chili, easy chili recipe