Soups & stews

Turkey and white bean chili

A pale, cozy chili made with ground turkey, cannellini beans, and mild green chiles. It is warm rather than fiery, and it tastes even better the next day.

60 min · 6 servings

Photo: Karen and Brad Emerson via Wikimedia Commons, CC BY 2.0 (cropped).

Allergens: None of the major allergens as written. Check the broth label, and note that sour cream or cheese toppings add dairy.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (93% lean)
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cans (4 oz each) diced green chiles
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 lime, juiced
• 1/4 cup chopped cilantro, plus sliced scallions for serving

Method

1. Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook 6 to 7 minutes, breaking it up with a spoon, until no pink remains.
2. Add the onion and bell pepper and cook 5 minutes, stirring, until softened. Stir in the garlic, cumin, oregano, coriander, salt, and pepper and cook 1 minute.
3. Add the green chiles, beans, and broth. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring now and then.
4. Scoop about 1 cup of the beans and broth into a bowl, mash well with a fork, and stir it back into the pot. This thickens the chili without flour.
5. Add the corn and simmer 5 minutes more. Turn off the heat and stir in the lime juice and cilantro. Taste and add salt if needed.
6. Ladle into bowls and top with scallions. Ground turkey should reach 165°F; at this point it is well past that.

Storage

Refrigerate in covered containers for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm gently, adding a splash of broth if it has thickened.

Kitchen notes

Lean ground turkey can taste flat if it is not browned well. Give it room in the pot and let it sit for a minute between stirs so some pieces turn golden.

Canned green chiles are mild. For more heat, add one seeded, diced jalapeño with the bell pepper, or a pinch of cayenne with the spices.

Chicken thighs work instead of ground turkey: brown 1 1/2 pounds of boneless thighs whole, simmer them in the broth, then shred them back into the pot before adding the corn.

Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.

More recipes

← Back to all recipes