This white bean turkey chili comes together in 30 minutes but tastes like it simmered all day. The mix of green peppers, cumin, and tomatoes with chilies gives it that perfect balance of warmth and freshness. It’s my favorite way to end a chilly day. I love this White Bean Turkey Chili because it’s simple, satisfying, and full of real ingredients I usually have on hand. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with White Bean Turkey ChiliVideo: Watch Us Make This RecipeWhite Bean Turkey Chili RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this White Bean Turkey Chili whenever I want a hearty and healthy 30-minute meal. Here’s why we love it: Comfort in a Bowl: This chili is warm, savory, and full of flavor from the cumin, oregano, and green chilies. It’s the same kind of satisfying comfort you get from our Turkey Chili. Quick and Easy: Everything comes together in one pot in about 30 minutes. It’s perfect for busy nights when you still want something homemade and filling. Light but Filling: Using lean ground turkey keeps this chili lighter than traditional versions, but it’s still packed with protein and flavor. It’s a great balance of comfort and nutrition. Great for Leftovers: This chili tastes even better the next day as the flavors deepen. It reheats beautifully, just like our Lentil Chili With Black Beans, making it perfect for meal prep or easy lunches. Key Recipe Ingredients Ground Turkey – Lean and mild, it keeps the chili hearty but light. You can also use leftover cooked turkey or even ground chicken. Green Bell Peppers – Bring a mild, fresh flavor and a bit of crunch that balances the creamy beans. Red or yellow peppers can be swapped in for a sweeter taste. Diced Tomatoes with Chilies – Provide acidity, spice, and a little tang. For a milder version, use one can with chilies and one can of plain diced tomatoes. Ground Cumin – Adds warm, earthy flavor that’s classic in chili. It ties together the beans, turkey, and tomatoes beautifully. Dried Oregano – Brings a subtle herbal note that rounds out the spice blend. Italian seasoning can be used if that’s what you have. White Beans – Creamy and mild, they thicken the chili naturally. Cannellini or Great Northern beans both work well, and keeping the juices adds extra body. Chicken Broth – Provides the base for the chili and helps everything simmer together. Use low-sodium broth so you can control the salt level. Shredded Cheddar or Monterey Jack Cheese – Melts into the chili for a creamy, comforting finish. Pepper Jack adds a little extra heat if you like things spicy. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually make this with lean ground turkey, but leftover roasted turkey or shredded chicken works great too. You can even use ground chicken or pork if that’s what you have. Bean Choices: I like using white beans for their creamy texture, but cannellini, Great Northern, or navy beans all work well. You can also mix in a can of black beans for extra color and heartiness. Veggie Add-Ins: Try adding corn, zucchini, or chopped spinach for more veggies. I sometimes toss in a handful of kale near the end for a little green boost. Step-By-Step Recipe Instructions Brown the ground turkey in olive oil, breaking it up as it cooks. Add onions, peppers, and garlic; sauté until soft and fragrant. Stir in diced tomatoes, cumin, oregano, and a pinch of salt. Add white beans with juices and chicken broth; bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally. Stir in cheese and serve hot with lime and cilantro. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Cook the Chili in Advance: This chili tastes even better the next day. Make it completely, let it cool, and store it in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. Prep Ingredients Early: You can chop the onion, bell peppers, and garlic a day ahead. Keep them in separate containers in the fridge so they’re ready to toss into the pot when you start cooking. This White Bean Turkey Chili is one of those recipes that proves simple can still be full of flavor. What To Serve with White Bean Turkey Chili Breads We love serving this White Bean Turkey Chili with warm, golden Easy Dinner Rolls or buttery Pull-Apart Rolls straight from the oven. For a sweeter pairing, try it with Sweet Honey Cornbread or even Pumpkin Cornbread. Side Dishes A warm bowl of this chili pairs perfectly with a hearty side like Brown Sugar Baked Beans with Bacon for a comforting, crowd-pleasing meal. For something lighter, we love serving it with Roasted Brussels Sprouts and Butternut Squash or Cinnamon Roasted Butternut Squash for a touch of sweetness alongside the savory chili. Appetizers Start your meal with a creamy dip like White Bean Dip or the zesty Black Bean Dip (with Avocado) for a fun appetizer spread. We also like to serve Sun Dried Tomato Hummus or the quick 5-Minute Avocado Bean Dip with tortilla chips while the chili simmers on the stove. Video: Watch Us Make This Recipe Print White Bean Turkey Chili This 30-Minute White Bean Turkey Chili is easy, fast, and satisfying on any busy weeknight! We use ground turkey, but feel free to use up your holiday turkey in this easily adaptable recipe! Course Dinner, MainCuisine AmericanDiet Gluten Free, Low LactoseMethod Stovetop Prep Time 10 minutes minutesCook Time 18 minutes minutesTotal Time 28 minutes minutes Servings 8 Calories 379kcal Author Amy Dong Ingredients3 tablespoons olive oil1 pounds ground turkey 90-95% lean1 whole onion chopped2 whole green bell peppers seeded and chopped6 cloves garlic minced20 ounces diced tomatoes with chilies with juices3 teaspoons ground cumin2 teaspoons dried oregano31 ounces white beans from can, with juices3 cups chicken broth1 ½ cups cheddar cheese freshly shredded, or Monterey jack cheeseOptional Garnisheslime wedges to servecilantro chopped InstructionsIn a large Dutch oven or heavy pot, heat 3 TB oil over medium high heat until hot. Add turkey and 1/8 tsp kosher salt, stirring and breaking up the ground meat until cooked through. Do not drain. Add onion, bell peppers, garlic, diced tomatoes with chilies and all the juices, cumin, and oregano. Stir often over medium high heat until onions are tender, 3-4 min.Stir in the white beans with juices and chicken broth; bring to a boil. Immediately reduce to medium heat and continue cooking and stirring occasionally, about 15 minutes. Taste and add salt/pepper as desired. Stir in cheese and serve with your choices of garnish. Video Notes If you’d like a milder chili, use 1 can of tomatoes with chilies and 1 can of tomatoes without chilies. Keep the bean liquid when adding to the pot. It helps thicken the chili naturally without extra starch or cream. For a thicker chili, simmer a few minutes longer uncovered to let some of the liquid reduce. Taste as you go and adjust the salt and spices near the end. The flavors deepen as it simmers. Make it ahead for even better flavor. The chili thickens and tastes richer the next day. This recipe is part of our Healthy 30-Minute Dinner Recipes. Serve with toppings like chopped cilantro, diced avocado, or crushed tortilla chips for extra texture and freshness.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 379kcal | Carbohydrates: 33g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 522mg | Potassium: 1028mg | Fiber: 7g | Sugar: 5g | Vitamin A: 463IU | Vitamin C: 36mg | Calcium: 297mg | Iron: 7mg Frequently Asked Questions Can I use leftover cooked turkey instead of ground turkey? Yes. Leftover roasted or shredded turkey works perfectly in this recipe. Just add it in after the vegetables have softened and let it simmer with the beans and broth so it stays tender. How can I make this chili spicier? Add a chopped jalapeño or a pinch of cayenne pepper when you sauté the vegetables. You can also use extra diced tomatoes with chilies for more heat. How long does it keep? Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave until warmed through. More to Cook and Eat Turkey Tetrazzini – This Turkey Tetrazzini is leveled-up comfort food that’s a complete all-in-one meal and a great way to use up leftover holiday turkey. BBQ Turkey Meatloaf – This BBQ Turkey Meatloaf is huge on flavor and low in fat. Healthy, delicious, and amazingly fork-tender. The BBQ sauce is fabulous. Chicken White Bean Soup – This Chicken White Bean Soup is incredibly easy and delicious. Chock full of nutritious ingredients to keep your eaters happy. Smoked Spatchcock Turkey – This Smoked Turkey recipe lives up to all our expectations of the perfect Thanksgiving bird. We’ve never had a more juicy and flavorful turkey!