This White Turkey Chili is a recipe that has been in our dinner rotation for years. My husband loves white turkey chili, and we actually started making versions of it during COVID when we wanted meals that were inexpensive, filling, and packed with protein. It quickly became one of our go-to dinners, and over the years I've tweaked it into the version we make now.
This recipe is made with ground turkey, creamy cannellini beans, green chiles, jalapeño, and warm spices simmered together in chicken broth. Mashing some of the beans naturally thickens the chili, then Greek yogurt stirred in at the end gives it a creamy finish without making it feel too heavy.
As a cookbook author and professional recipe developer, I love a cozy dinner that still makes sense on a busy weeknight, and this one checks all the boxes. It comes together in about 40 minutes, uses mostly pantry staples, and is hearty enough to feel like a full meal. Finish each bowl with Monterey Jack cheese, avocado, cilantro, jalapeño, and plenty of fresh lime.
If you're looking for more cozy dinner ideas, try my Dutch Oven Chicken Thighs, Creamy Pancetta Pasta with Peas and Mushrooms, or Pink Pasta.
Jump to:
Why You'll Love This Recipe
- Easy weeknight dinner. This chili takes about 40 minutes from start to finish and everything cooks in one pot.
- Creamy without heavy cream. Plain Greek yogurt gives the broth a creamy texture and slight tang without making the chili overly rich.
- Packed with flavor. Jalapeño, green chiles, cumin, oregano, and chili powder add plenty of flavor to otherwise mild ground turkey and white beans.
- Easy to customize. Keep it mild, add more heat, or pile on your favorite toppings. This is a great recipe to make your own.
White Turkey Chili Ingredients
Here are the ingredients you'll need to make this easy white turkey chili.
- Extra virgin olive oil: Used for sautéing the onion and jalapeño.
- Yellow onion: Creates the savory base of the chili.
- Jalapeño: Adds fresh flavor and a little heat. Remove the seeds and membranes for a milder chili.
- Garlic: Fresh garlic adds another layer of savory flavor.
- Ground turkey: I love using ground turkey here because it's mild enough to take on all of the flavors in the chili.
- Kosher salt and black pepper: For seasoning the turkey and the finished chili.
- Cumin: Adds warm, earthy flavor.
- Dried oregano: A little oregano works especially well with the green chiles and cumin.
- Chili powder: Adds classic chili flavor without making the recipe overly spicy.
- Diced green chiles: These add mild chile flavor and are one of the ingredients that really gives this white chili its personality.
- Cannellini beans: Creamy cannellini beans make the chili hearty and also help naturally thicken the broth.
- Chicken broth: Creates the base of the chili.
- Plain Greek yogurt: This is stirred in at the end to create a creamy broth. Full-fat or 2% Greek yogurt will give you the best texture.
- Lime juice: A squeeze of fresh lime brightens up all of the flavors at the end.
How to Make White Turkey Chili
Brown the turkey
Add the ground turkey to a large Dutch oven or soup pot along with the salt and black pepper. Cook over medium heat for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
Add the veggies and build the chili
Add the olive oil, onion, and jalapeño to the pot and cook until softened. Stir in the garlic, cumin, oregano, chili powder, and green chiles. Add the cannellini beans and chicken broth, then mash about ½ cup of the beans against the side of the pot. Stir everything together and simmer uncovered for 15 to 20 minutes, until slightly thickened.
Finish and serve
Remove the chili from the heat. Temper the Greek yogurt by stirring a few spoonfuls of warm chili broth into it, then stir the yogurt mixture back into the pot. Add the fresh lime juice and adjust the salt and pepper to taste. Spoon the chili into bowls and finish with Monterey Jack cheese, cilantro, avocado, sliced jalapeño, Greek yogurt or sour cream, and lime wedges.
How to Thicken White Turkey Chili
- One of the easiest ways to thicken white turkey chili is to mash some of the cannellini beans directly in the pot. The starch from the beans thickens the broth while keeping the recipe simple and creamy.
- For an even thicker chili, blend about 1 cup of the cannellini beans before adding them to the pot. You can blend them in a small food processor or use an immersion blender with a little chicken broth until smooth.
- The chili will also continue to thicken slightly as it sits.
Tina's Tips for the Best Turkey Chili
- Don't skip browning the turkey. Browning it before adding the broth gives the chili a much better savory base.
- Mash some of the beans before simmering. This gives the broth a thicker, creamier texture without adding flour or another thickener.
- Temper the Greek yogurt before adding it to the chili. Mixing it with a little warm broth first helps it incorporate smoothly.
- Once the Greek yogurt has been added, don't bring the chili back to a boil. High heat can cause the yogurt to separate.
- Taste before serving. Broth, beans, and cheese all vary in saltiness, so adjust the final seasoning once everything has come together.
Substitutions and Variations
- Make it spicier: Leave some or all of the jalapeño seeds in, add another jalapeño, or serve the chili with hot sauce.
- Make it milder: Completely remove the seeds and membranes from the jalapeño or use half of a jalapeño.
- Use another white bean: Great Northern beans or navy beans can be used instead of cannellini beans.
- Swap the turkey: Ground chicken also works well in this recipe.
- Add corn: Stir in a cup of frozen corn during the last few minutes of simmering for a little sweetness and texture.
What to Serve with White Turkey Chili
This chili is filling enough to serve on its own, especially once you've added plenty of toppings. I like serving it with warm cornbread, tortilla chips, or a simple green salad.
For toppings, try shredded Monterey Jack cheese, diced avocado, fresh cilantro, thinly sliced jalapeño, Greek yogurt or sour cream, and plenty of fresh lime wedges.
You can put all of the toppings in small bowls and let everyone build their own bowl, which also makes this a great option for casual entertaining or game day.
Storage and Reheating
- Store leftover white turkey chili in an airtight container in the refrigerator for up to 4 days.
- Reheat it gently in a saucepan over medium-low heat, stirring occasionally. Avoid bringing the chili to a hard boil since the Greek yogurt has already been added.
- You can also reheat individual servings in the microwave in short intervals, stirring between each interval until warmed through.
- If the chili thickens considerably in the refrigerator, add a splash of chicken broth while reheating.
Frequently Asked Questions
Cannellini beans are my favorite because they have a creamy texture and mash easily to help thicken the broth. Great Northern beans and navy beans are also good substitutes.
Yes. Chili is a great make-ahead dinner because the flavors continue to develop as it sits. Store it in the refrigerator and gently reheat it when you're ready to serve.
Adding a few spoonfuls of warm broth to the Greek yogurt gradually brings up its temperature before it's stirred into the chili. This makes it less likely to separate or curdle.
White Turkey Chili
Ingredients
For the chili:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 jalapeño finely diced, seeds removed for less heat if desired
- 3 garlic cloves minced
- 1 pound ground turkey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 1 4-ounce can diced green chiles
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups chicken broth
- ½ cup plain Greek yogurt
- Juice of ½ lime
For serving:
- Shredded Monterey Jack cheese
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapeño
- Greek yogurt or sour cream
- Lime wedges
Instructions
- Cook the turkey. Add the ground turkey, salt, and black pepper. Cook for 5 to 7 minutes, breaking the turkey into small pieces with a wooden spoon, until browned and cooked through.
- Sauté the vegetables. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and jalapeño and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
- Build the chili. Stir in the cumin, oregano, chili powder, and diced green chiles. Cook for one minute. Add the cannellini beans and chicken broth. Use the back of a spoon to mash about ½ cup of the beans against the side of the pot. Stir well.
- Simmer. Bring the chili to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the broth has thickened slightly.
- Make it creamy. Remove the pot from the heat. Place the Greek yogurt in a small bowl and stir in a few spoonfuls of the warm chili broth to temper it. Stir the yogurt mixture back into the chili, then add the lime juice. Taste and adjust the salt and pepper as needed.
- Serve. Divide between bowls and top with Monterey Jack cheese, cilantro, avocado, jalapeño, Greek yogurt or sour cream, and lime wedges.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Teena McElroy says
Loved this recipe. Even better the next day.
Christina Musgrave says
Thanks so much! I love it too, I agree it is so great the next day!