Easy White Turkey Chili

If you’re looking for a creamy, cozy, protein-packed dinner for cold weather, look no further than my easy White Turkey Chili recipe! With just one pot and 15 minutes of active prep work, you can whip up a batch that’ll warm you up from the inside out. It’s the perfect make-ahead meal for game day gatherings, but is quick enough to pull off on a busy weeknight.

As we head into fall and winter, I find myself craving hearty, stick-to-your-ribs comfort food—this white turkey chili hits the spot! Between the lean ground turkey meat, tender white beans, hot chiles, warming spices, sweet corn, and creamy Greek yogurt, every bite is packed to the brim with satisfyingly spicy flavor.

If you’re not familiar, white chili relies on classic Tex-Mex chili flavors like earthy green chiles, fiery jalapeños, and warming cumin. But, rather than using sour cream or cream cheese to create the sumptuous base, I like to swap in Greek yogurt for a lighter, more protein-dense alternative. The result is a healthy turkey chili that tastes just as yummy without the guilt!

The star of the recipe is ground turkey—it’s lean, full of protein, quick to prepare, super versatile, and relatively inexpensive to boot. I always keep a pack or two in the freezer for speedy weeknight meals like my ground turkey teriyaki rice bowls, ground turkey bolognese, and this creamy dreamy ground turkey chili. Give it a try and I’d bet it’ll make it into your regular rotation!

Love a bowlful of chili as much as I do? Check out my easy ground chicken chili, butternut squash turkey chili and healthy vegan sweet potato chili next!

Why You’ll Love This Hearty One-Pot Recipe

• Quick & Easy – With just 15-20 mins of active prep, you can get a pot of white bean and turkey chili simmering away on the stove, filling your kitchen with mouthwatering aromas. It’ll be ready for dinner in under an hour—and you’ll only have one pot to clean when you’re done! 
• Muscle-Building Magic – With nearly 50 grams of protein per serving, you should have no problem hitting your macro targets for the day. 
• Perfectly Seasonal – When the weather gets chilly, nothing hits the spot quite like a bowl of chili. I mean, it’s right there in the name! And for all the classic chili skeptics out there, just wait until you try this lighter, creamier white version. It’s less spicy, less acidic, and more kid-friendly—especially when you top it with all your favorite fixin’s.

Nutritional Deep Dive

This cozy white turkey chili isn’t just comforting—it’s also incredibly nourishing! Each serving clocks in at around 615 calories, with 48.7 grams of protein, 57 grams of carbohydrates, and 22.5 grams of fat making it a well-balanced meal that’ll actually keep you satisfied. But this yummy meal is more than just macros.

Ground turkey provides lean protein that supports muscle maintenance and keeps hunger at bay. Cannellini beans double down on the protein while adding a hefty dose of fiber for digestive health and blood sugar stability. Corn adds natural sweetness and antioxidants, while olive oil provides healthy fats for better nutrient absorption. Finally, a scoop of Greek yogurt adds creamy richness with a boost of calcium and probiotics for gut health. 

All in all, my healthy white chili with ground turkey is a no-brainer if you’re looking for a cozy meal that’ll fill you up without weighing you down. That said, the Wellness by Kay philosophy is that every recipe should be accessible to as wide a group as possible. 

So, without further ado, here are some easy ways to tweak the pot to make this dinner suit your needs:

• For more protein, use collagen-rich chicken bone broth instead of regular broth—it’s loaded with amino acids. You can also stir in a scoop of cooked quinoa or farro before serving. (Fun fact: grains + legumes = a complete protein!) For an extra punch, top your bowl with a dollop of Greek yogurt and a sprinkle of freshly grated cheddar.
• For more fiber, double up on cannellini beans or mix in other fiber-rich options like Great Northern beans or chickpeas. You can also add a handful of spinach or kale just before serving—it’ll wilt beautifully into the broth and give you a nice hit of iron. You can also serve it alongside a slice of whole-grain bread or brown rice to round things out.
• For fewer calories, use 99% lean ground turkey and nonfat Greek yogurt to keep things light. You can also skip the cheese topping and load up on fresh herbs, lime juice, and diced jalapeño for brightness without the added fat.
  

Ingredients & Substitutions

• Olive Oil – Your normal cooking oil is perfect—we just need a little extra fat to promote good browning. 
• Ground Turkey – I used regular ground turkey, but you’re welcome to use extra lean 93/7 or 99/1 lean-to-fat ratios. Note that the lower-fat your turkey is, you may need to add extra oil to compensate.
• Yellow Onion & Garlic – My favorite allium duo, perfect for adding sweetness and complexity. If needed shallots or red onion can replace the yellow onion. (You can also use white onion, but it doesn’t soften as much and will retain more of its “bite.”) 
• Jalapeno – The way I was raised, you can’t have chili without a bit of heat! One seeded jalapeño is enough to add a slight tongue tingle, but not enough to blow your top. 
• Canned Diced Green Chiles – These convenient pantry staples add deliciously earthy complexity with a faint tinge of spiciness. Feel free to use whole green chiles and chop them to size yourself.
• Dried Cumin, Oregano & Cayenne Pepper – This Tex-Mex trio adds warmth and depth. If possible, try using Mexican oregano—it has a lighter, more floral flavor than the Mediterranean version, which helps amplify the earthy chiles in your white chili.
• Cannellini Beans – Canned beans are a weeknight savior, adding fiber and plant-based protein in a flash. I love creamy Italian cannellini beans, but other white beans like Great Northern or Navy beans. 
• Chicken Broth – Widely available and perfectly suited to our poultry-based white bean turkey chili. Veggie broth or turkey broth works too!
• Frozen Corn – I love the convenience of frozen corn—stripping kernels from a cob is kind of a pain. Plus, the sweet, fresh flavor and satisfyingly crisp consistency make it a tastier choice than canned. That said, feel free to use any variety you prefer.
• Greek Yogurt – White turkey chili should be creamy, and many recipes call for cream cheese or sour cream. Here, I’ve lightened things up with lower-fat, lower-calorie, protein-packed Greek yogurt. Use full-fat yogurt for the best results. Alternatively, use sour cream.  

How To Make Creamy Ground Turkey Chili With White Beans

Step 1: Brown the Turkey. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Once it’s shimmering, add the ground turkey. Break it up as it cooks until it’s browned and no longer pink. Transfer the cooked turkey to a plate and tent it with foil to keep it warm.

Step 2: Sauté the Aromatics. Drain any excess juices from the pot, then add the remaining olive oil. Toss in the diced onion and cook until it begins to soften—about 5 to 7 minutes. Next, add the jalapeño, garlic, and green chiles, and sauté for another 2 to 3 minutes to bring out their flavors.

Step 3: Bloom the Spices. Stir in the cumin, oregano, cayenne, and salt. Cook for about a minute, stirring constantly so the spices don’t burn. If the bottom of the pot starts to get sticky, splash in about ½ cup of chicken broth to deglaze—it’ll lift up all that delicious flavor.

Step 4: Build the Base. Add the beans and the rest of the chicken broth, stirring well to combine. Bring everything to a simmer, then lower the heat to medium-low. Let it bubble gently for 15 to 20 minutes, stirring occasionally so nothing sticks.

Step 5: Finish Simmering. Return the cooked turkey to the pot, along with the frozen corn. Simmer for another 10 minutes to let all the flavors meld together.

Step 6: Add Yogurt & Serve. Take the pot off the heat and stir in your Greek yogurt (or sour cream) until smooth and creamy. Let the chili rest for 5 minutes before serving, then load it up with your favorite toppings. I like shredded cheese, avocado, cilantro, and a squeeze of lime.

Optional Variations 

My white bean chili with ground turkey is super flexible, so feel free to tweak it to fit your tastes or your pantry. Here are a few ideas to get you started:

• Swap the Protein: No ground turkey? No problem! Ground chicken works just as well, or try plant-based meat crumbles or TVP (textured vegetable protein) for a vegetarian twist. You can also use shredded leftover turkey or rotisserie chicken for a quick shortcut—just add it in toward the end of cooking so it doesn’t dry out.
• Change Up the Beans: Cannellini beans give this chili its creamy texture, but Great Northern, Navy, or even pinto beans are great swaps. You can also mix and match for more texture and color—try half white beans and half black beans for contrast.
• Make It Extra Spicy: If you like a little fire, turn up the heat! Add an extra jalapeño (or leave the seeds in), toss in a diced poblano or serrano pepper, or stir in a pinch of chipotle chili powder for a smoky kick. A drizzle of hot sauce or spicy salsa verde at serving time never hurts either.

• For Extra Creaminess (Without the Heaviness): Blend a cup of the beans until smooth, then stir it back into the pot for a thick, luscious texture—no dairy required.
• For a Veggie Boost: Stir in diced zucchini, cauliflower rice, or bell peppers during the sautéing step. They’ll add volume, texture, nutrients and flavor without many extra calories.

Expert Tips

• Brown your turkey properly. Don’t rush the browning step! Letting the turkey sit undisturbed for a few minutes helps it develop a golden crust, which adds a ton of flavor to the finished chili.
• Deglaze for depth. After sautéing the spices, use a splash of chicken broth to scrape up any brown bits stuck to the bottom of the pot. That’s pure flavor that makes your broth taste like it simmered all day.
• Adjust the texture to your liking. If you prefer a creamier chili, pulse a few times with an immersion blender to release the bean starches. For a soupier consistency, just add an extra half cup of broth.
  Use full-fat Greek yogurt for richness. Nonfat yogurt will work in a pinch, but full-fat gives you that luscious, velvety texture without splitting or curdling when stirred into the hot chili.
• Let it rest before serving. Giving the chili five minutes off the heat allows the flavors to meld and the broth to thicken slightly. Patience is a virtue!
• Season along the way. Rather than adding all the salt at the end, try adding a pinch or two at every step—browning the meat, sweating the veggies, and simmering the beans. This will ensure every bite gets well seasoned and no single element tastes too salty.
• Taste and tweak at the end. Once everything’s done simmering, taste for seasoning. A squeeze of fresh lime juice or an extra pinch of salt at the end can make the flavors really pop.

Serving Suggestions

White ground turkey chili is perfect for chilly nights, game days, or easy meal prep lunches. Here are a few ways to make it even better:

• Top It Off: Load up your bowl with toppings for texture and flavor. Try sliced avocado, a dollop of Greek yogurt or sour cream, shredded cheddar or Monterey Jack, fresh cilantro, diced red onion, or a squeeze of lime juice to brighten everything up. Or, top with tortilla strips, crushed corn chips, or roasted pepitas for a satisfying texture contrast.
• Add a Crunchy Side: Serve with tortilla chips, cornbread, or a hunk of crusty sourdough for dipping. For something lighter, try a side of fresh green salad or roasted veggies.
• Make It a Meal: Turn white bean turkey chili into a hearty dinner by serving it over brown rice, quinoa, or cauliflower rice. The grains soak up the flavorful broth while adding texture, bulk and extra nutrition!
• Perfect for Leftovers: This chili tastes even better the next day once the flavors have had time to mingle. 

Storage and Reheating Instructions

• Refrigerate: Let the chili cool completely, then transfer it to an airtight container. Store in the fridge for up to 4–5 days.
• Freeze: Dairy has a tendency to separate in the freezer, so if you’re planning on making this chili for far in the future, wait to add the yogurt. Portion into freezer-safe containers or bags (leave a little room for expansion). Freeze for up to 3 months. Thaw overnight in the fridge before reheating, then stir in the yogurt before serving.
• Reheat: Warm turkey chili gently on the stovetop over medium heat or in the microwave until hot throughout. If the chili thickens in the fridge, just stir in a splash of broth or water to loosen it up.
• Make-Ahead Tip: The flavors only get better as they sit! You can cook white chili a day in advance, then reheat just before serving. It’s the perfect prep-ahead meal for busy weeknights.

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Easy White Turkey Chili

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• Author: Kayla Berman
• Prep Time: 15 Minutes
• Cook Time: 70 Minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 Servings
• Category: Dinner
• Method: Stovetop

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Description

If you’re looking for a creamy, cozy, protein-packed dinner for cold weather, look no further than my easy White Turkey Chili recipe! With just one pot and 15 minutes of active prep work, you can whip up a batch that’ll warm you up from the inside out. It’s the perfect make-ahead meal for game day gatherings, but is quick enough to pull off on a busy weeknight.

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Ingredients

Scale 1x2x3x

• 2 Tablespoons olive oil, divided 

• 1 ½ pounds ground turkey 

• 1 Cup yellow onion, diced 

• 1 jalapeno, seeds removed and diced 

• 4 cloves garlic, minced 

• 1– 4.5 ounce can of diced green chiles 

• 1 ½ teaspoons cumin 

• 1 ½ teaspoon oregano 

• ¼ teaspoon cayenne pepper 

• ½ teaspoon salt 

• 3– 15 ounce cans Cannellini beans, drained and rinsed 

• 4 Cups chicken broth 

• 1 ½ Cups frozen corn 

• ½ Cup greek yogurt (or sour cream) 

• Cilantro, avocado and cheese for garnish 

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Instructions

1. Add 1 tablespoon of olive oil to a large soup pot over medium heat.

2. Once oil is hot, add the ground turkey. Break up and cook until browned. Remove the turkey to a plate and tent with foil.

3. Drain any juices from the pot and add the remaining olive oil.

4. Add in the onion and cook until it begins to soften, about 5-7 minutes.

5. Add the diced jalapeno, minced garlic and diced green chiles and cook for 2-3 minutes more, stirring occasionally.

6. Add the cumin, oregano, cayenne pepper and salt and cook for 1 minute while stirring constantly. If necessary, you can deglaze the bottom of the pan with ½ cup of the chicken broth.

7. Add the beans and chicken broth. Stir well. Bring the mixture to a simmer and reduce the heat to medium low. Cook for 15-20 minutes, while stirring occasionally.

8. Return the cooked turkey to the pot and add the frozen corn. Continue to cook for another 10 minutes.

9. Remove the pot from the heat, stir in the yogurt or sour cream. Allow the chili to rest for about 5 minutes. Then serve with your favorite toppings.

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