White Bean Turkey Chili
This stovetop chili is thick and pale, with mostly whole white beans, bite-size pieces of cooked turkey, and a few corn kernels in a lightly thickened broth. Canned beans make the short simmer possible; mashing a small portion gives the chili body without adding cream to the pot.
Green chiles and cumin season the bean base. Add the turkey near the end so it heats gently, then finish each bowl with sour cream, sliced green onions, and a pinch of chili powder.
Ingredients for White Bean Turkey Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 150g)
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder, plus a pinch for each serving
- 1 can (4 ounces) diced mild green chiles, undrained
- 2 cans (15 ounces each) white beans, such as Great Northern or cannellini, drained and rinsed
- 1 3/4 cups low-sodium chicken or turkey broth, plus more if needed
- 2 cups cooked turkey, chopped or coarsely shredded (about 280g)
- 1/2 cup corn kernels, thawed if frozen (about 80g)
- Kosher salt and black pepper, to taste
- 1/2 cup sour cream, for serving (about 120g)
- 3 green onions, thinly sliced, for serving
Yield: 4 generous servings. Prep time: 15 minutes. Cook time: About 25 minutes. Total time: About 40 minutes.
How to Make White Bean Turkey Chili
- Prepare the ingredients: Drain and rinse the beans. Cut the cooked turkey into visible bite-size pieces, slice the green onions, and measure the corn and sour cream.
- Soften the onion: Warm the olive oil in a 4- to 5-quart soup pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until soft and translucent but not deeply browned.
- Heat the seasonings: Stir in the garlic, cumin, and 1 teaspoon chili powder. Cook for about 1 minute, until fragrant, without letting the garlic darken.
- Simmer the bean base: Add the green chiles with their liquid, the beans, and 1 3/4 cups broth. Bring to a simmer over medium-high heat, then reduce to low or medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally. After about 10 minutes, check the thickness and mash roughly 1/2 to 3/4 cup of the beans against the side of the pot. Most beans should remain whole.
- Heat the turkey and corn: Gently stir them in and simmer for about 5 minutes, until hot. Avoid a hard boil, which can dry out the cooked turkey. The chili should be thick but easy to ladle. If it is too thick, add broth 1/4 cup at a time. If it is thin, simmer uncovered a little longer and mash a few more beans. Taste, then add pepper and salt as needed; begin with about 1/4 teaspoon salt if the chili needs it.
- Finish the bowls: Turn off the heat and let the chili stand for about 5 minutes. Ladle into individual bowls or ceramic crocks. Top each serving with a dollop of sour cream, sliced green onions, and a small pinch of chili powder.
How to Get a Thick Chili Without Cream
Mashing only some of the beans releases starch into the broth while leaving the chili chunky. Simmer the bean base uncovered, and judge the finished texture by the spoon: it should mound softly but still ladle easily. Keep the sour cream as a topping rather than stirring it into the pot.
Can You Use Dried White Beans?
Not with this 40-minute schedule. Canned beans are already cooked; soaked dried beans need a separate, hours-long simmer until tender. Either canned Great Northern or cannellini beans works here.
Variations and Serving
For more heat, cook one finely diced jalapeño with the onion. An equal amount of cooked chicken can replace the turkey; add it at the same late stage. If you prefer chicken and a slow-cooker method, see this slow-cooker white chicken chili.
Serve with cornbread if desired. Shredded Monterey Jack can be offered at the table alongside the sour cream and green onions.
How to Store and Reheat White Bean Turkey Chili
Refrigerate cooled chili in a covered container for up to 3 to 4 days, keeping the sour cream and green onions separate. Reheat on the stove or in the microwave until thoroughly hot, reaching 165°F (75°C). Add a splash of broth if the chili has thickened.
To make it ahead, prepare the bean base and add the cooked turkey during final heating. Freeze chili without its toppings in airtight containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating.
Nutrition
Approximate per generous serving, including sour cream: 380 calories, 32g protein, 12g fat, and 39g carbohydrates. Approximate per 100g: 95 calories, 8g protein, 3g fat, and 10g carbohydrates. Values vary with the beans, broth, turkey, and final amount of liquid.
Equipment
- 4- to 5-quart soup pot or Dutch oven
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 150g)
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder, plus extra for serving
- 1 can (4 ounces) diced mild green chiles, undrained
- 2 cans (15 ounces each) white beans, such as Great Northern or cannellini, drained and rinsed
- 1 3/4 cups low-sodium chicken or turkey broth, plus more if needed
- 2 cups cooked turkey, chopped or coarsely shredded (about 280g)
- 1/2 cup corn kernels, thawed if frozen (about 80g)
- Kosher salt and black pepper, to taste
For Serving
- 1/2 cup sour cream (about 120g)
- 3 green onions, thinly sliced
Instructions
- Drain and rinse the beans. Cut the cooked turkey into bite-size pieces, slice the green onions, and measure the corn and sour cream.
- Warm the olive oil in a 4- to 5-quart soup pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until soft and translucent.
- Stir in the garlic, cumin, and 1 teaspoon chili powder. Cook for about 1 minute, until fragrant.
- Add the green chiles with their liquid, the beans, and 1 3/4 cups broth. Bring to a simmer over medium-high heat, then reduce the heat to low or medium-low.
- Simmer uncovered for 12 to 15 minutes, stirring occasionally. After about 10 minutes, mash roughly 1/2 to 3/4 cup of the beans against the side of the pot, leaving most of the beans whole.
- Gently stir in the turkey and corn. Simmer for about 5 minutes, until hot, without bringing the chili to a hard boil.
- Check the consistency. If the chili is too thick, add broth 1/4 cup at a time. If it is too thin, simmer uncovered a little longer and mash a few more beans. Taste and add pepper and salt as needed, starting with about 1/4 teaspoon salt if needed.
- Turn off the heat and let the chili stand for about 5 minutes. Serve topped with sour cream, green onions, and a small pinch of chili powder.
Tips
- Mash only some of the beans to thicken the broth while keeping the chili chunky.
- Simmer the bean base uncovered and check its thickness as it cooks.
- Add the cooked turkey near the end and avoid a hard boil to keep it from drying out.
- Use canned beans for this short cooking time; dried beans need a separate, longer cooking process.
- Add broth gradually if the chili becomes too thick.
Variations
- Jalapeño Turkey Chili: Cook one finely diced jalapeño with the onion for more heat.
- Chicken White Bean Chili: Replace the cooked turkey with an equal amount of cooked chicken and add it at the same late stage.