This easy white bean turkey chili recipe is hearty, flavorful, budget-friendly, and quick! Instant pot and slow cooker instructions included.
There’s something about a big pot of chili simmering on the stove that makes everything feel cozier. I make all different variations easy white bean turkey chili, and every time, I’m reminded why I love it so much. It’s hearty, protein-packed, and incredibly flavorful while still being light enough to enjoy without feeling weighed down.
Unlike traditional red chili, this version skips the tomatoes and beef and uses white beans and ground turkey to create a creamy, thick texture that pairs beautifully with vegetables and warm spices. Whether you’re looking for a healthy weeknight dinner, a meal prep favorite, or a slow cooker-friendly meal, this recipe checks all the boxes.
So, grab a pot, and let’s make some creamy white turkey chili!
Why You’ll Love This Recipe
- Healthy & Nutritious – Made with lean ground turkey and fiber-rich white beans, this white chili is packed with protein while being lower in fat than traditional beef chili.
- One-Pot Wonder – Everything comes together in a single pot, making cleanup easy.
- Customizable – You can make it spicy, smoky, creamy, or even add a fall twist by turning it into a white bean pumpkin turkey chili.
- Great for Meal Prep – The flavors improve over time, so leftovers are even tastier.
- Crock pot & Instant Pot Friendly – Perfect if you prefer a hands-off cooking method.
Best White Bean Turkey Chili
This easy white bean turkey chili recipe is hearty, flavorful, budget-friendly, and quick! Instant pot and slow cooker, and stovetop instructions included.
Ingredients
- 1 tbsp oil or butter
- 1 onion, diced
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 lb ground turkey
- 2 (15 oz) cans cannellini beans or Great Northern beans, drained and rinsed**
- 4 cups broth or water
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 2 cups corn, (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
Optional:
- 1 bell pepper, seeded and diced
- 1 jalapeño, seeded and diced
- 1-2 zucchini or summer squash, diced
- 1-2 cups chopped spinach (fresh or frozen)
- 1-2 cups riced cauliflower (fresh or frozen)
Toppings:
- Sour cream
- Cheddar or Monterey jack cheese, shredded
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Jalapeño, pickled or fresh
Instructions
Stovetop Instructions (Best for Quick Cooking):
- Sauté the aromatics: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion (and any optional vegetables except corn and spinach), cooking for about 5 minutes until softened. Stir in the garlic and spices, cooking for another minute, until fragrant.
- Brown the Turkey – Add ground turkey to the pot, breaking it up as it cooks. Season with salt and pepper, letting it develop some golden brown color for extra flavor.
- Add the broth & beans: Pour in the broth, green chilies, (and spinach if using), and beans. Bring the mixture to a simmer and cook for 20-25 minutes.
- Make it creamy: Stir in the corn, cream cheese, and sour cream until smooth. Let it cook for another 5 minutes, then adjust seasonings and serve with your favorite toppings!
Crockpot Instructions (Slow Cooker Option):
- Add everything except the dairy to your slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Stir in the cream cheese and sour cream until melted and smooth.
- Serve warm with toppings!
Instant Pot Instructions (Pressure Cooker Option):
- Use the sauté function to heat 1 tablespoon of oil over medium heat. Add the diced onion (and any optional vegetables except corn and spinach), cooking for about 5 minutes until softened. Stir in the garlic and spices, cooking for another minute, until fragrant.
- Add the ground turkey to the pot, breaking it up as it cooks. Season with salt and pepper, letting it develop some golden brown color for extra flavor.
- Add the broth, green chilies, and beans (and spinach, if using).
- Seal the Instant Pot and cook on high pressure for 3 minutes.
- Use quick-release or natural-release, then stir in the cream cheese and sour cream (and corn, if using).
- Serve with toppings and enjoy!
Notes
**To Use Dry Beans
If you want to use dry beans instead, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
For Thick Chili:
For thick, creamy chili without cream cheese or sour cream, use any of these methods.
- Let It Simmer: On the stovetop, bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Let the chili cook for 15–20 minutes to allow the flavors to meld.
- Mash: Use a potato masher to gently mash some of the beans in the pot, naturally thickening the chili.
- Cornstarch or Tapioca: Mix a small amount of cornstarch or tapioca flour with water, then stir it into the chili. Cook for a few more minutes until thickened.
Top Tips for the Best Turkey Chili Recipes
- Want a Thicker Chili? Blend part of the beans before adding them.
- Need More Depth? Toast your spices before adding broth.
- Avoiding Dry Turkey? Stick to 93% lean for moisture.
- Spice Control? Reduce cayenne for mild chili or add extra for heat lovers.
- Want a Smoky Flavor? Add smoked paprika or a few drops of liquid smoke.
- Want More Veggies? Add diced zucchini or summer squash, extra bell peppers, riced cauliflower, and chopped spinach.
- Love a Fall Twist? Stir in a little pumpkin puree for a pumpkin chili variation!
Meal Prep & Storage Tips
Can You Freeze White Bean Turkey Chili?
Yes! for up to 3 months.
Let it cool completely (preferably in the fridge overnight), store it in airtight containers or freezer bags (leaving room for the liquid to expand), and label it with the date and contents.
Storage & Reheating
- 🥶 Store in the Fridge – Let the chili cool before transferring to an airtight container. Keeps for 3-4 days.
- ❄️ Freezing – Freeze in single-serving portions for up to 3 months.
- 🔥 Reheating – For frozen chili, let it thaw overnight before reheating on the stove or in the microwave. Add a splash of broth if it thickens too much.
FAQs & Troubleshooting
- My chili is too thick! – Add a little broth to loosen it up.
- Can I make this ahead of time? – Yes! Chili tastes even better the next day as the flavors deepen.
- Can I use a different protein? – Absolutely! Try ground chicken or even shredded rotisserie chicken or make-ahead chicken.
- How do I make it dairy-free? – Simply skip the cheese and sour cream, or use dairy-free alternatives (like this easy cashew cream)
More Popular Recipes:
If you love this White Bean Turkey Chili, here are some other popular meals you might enjoy:
Classic Chili
My instant pot chili recipe over at Kitchen Stewardship is made with real food, and it is my favorite seasonal fall chili recipe to make and eat when the weather turns cold.
Healthy White Bean Chili
Your ultimate guide to white bean chili and all of its variations, packed with tender beans and rich flavors.
Easy White Bean Chicken Chili
Warm up with this easy White Bean Chicken Chili recipe—creamy, healthy, and packed with flavor. Perfect for weeknights, meal prep, or feeding a crowd. Instant Pot, slow cooker, and stovetop options!
Vegetarian White Bean Chili
This simple, plant-based vegetarian white bean chili is comforting, budget-friendly, and packed with flavor. Includes tips for adding vegetables and making it dairy-free and vegan.
Learn How to Cook Dry Beans
To use dry beans in your chili, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
White Bean Turkey Chili
I can’t wait for you to try this recipe—it’s a staple white bean chili variation in my kitchen for good reason! Whether you make it on the stove, in a slow cooker, or in an Instant Pot, it’s guaranteed to be warm, cozy, and packed with flavor.
If you try this recipe, let me know in the comments! What toppings did you use? Did you try a smoked or pumpkin turkey chili recipe variation? I’d love to hear how it turned out!