This gluten- free white bean turkey chili is the perfect way to use up leftover turkey, and a simple recipe to make a healthy weeknight dinner. It cooks on the stovetop in one pot in 30 minutes, and reheats well if you’re making it for meal prep. There’s very little prep work involved, so everything comes together quickly!
White Bean Turkey Chili Ingredients
Aside from the common pantry spices used in chili, there really aren’t any complicated or prep-heavy ingredients in this recipe. You’ll need shredded turkey, broth, and greek yogurt.
For the vegetables and beans, this chili recipe uses canned green chiles, canned corn, and canned white beans or cannellini beans. The only prep work needed is dicing an onion and chopping up some cilantro.
This really is a dump-and-go type of recipe which is why I love utilizing canned items for quick yet healthy dinners, especially soups and chilis. All of these ingredients are easily found in major grocery stores, or from online discount retailers like Thrive Market.
Using Chicken Instead of Turkey
You can absolutely substitute shredded chicken instead of shredded turkey in this chili recipe. This white bean turkey chili is my go-to for leftover Thanksgiving turkey, but it can be enjoyed year round by simply swapping the shredded turkey for chicken.
If you don’t have chicken breast on hand, you can easily poach it while you prepare the rest of the ingredients and get the chili started. Or you can place two chicken breasts on a sheet pan, spray with a bit of oil, lightly season with salt and pepper and bake them for 30 minutes on 350 degrees F., and then shred them to add to the chili.
How to Cook White Bean Turkey Chili on the Stovetop
This stovetop turkey chili recipe doesn’t get easier to make. You’ll need a large stock pot or dutch oven, enameled cast iron being my go-to. Add your olive oil, onion and garlic to the bottom of the pot over medium-high heat and then you’ll sauté it for a few minutes until the onions have become translucent.
Then you’ll add in the chopped cilantro and give it another minute to sauté while you mix it in together with the onion and garlic. Next, all of the remaining ingredients except for the greek yogurt will get added into the stock pot.
The broth is then poured over the canned vegetables and beans, turkey and spices and you’ll want to stir to combine everything together well. You will bring your chili to a simmer and then reduce the heat a bit. The pot then is covered while you let the chili cook for about 25 minutes.
After the 25 minutes is up, take a potato masher and mash the beans in the chili about 3 to 4 times. This helps thicken the soup naturally. You don’t want to do it anymore than a few times because we still want there to be whole beans in the chili.
The final step is to stir in the greek yogurt, and you’ll do this until it’s all combined into the chili. Give it a taste and add any additional spices, salt or pepper to your preference.
Serving and Storing Your Turkey Chili
Topping the chili is the best part! You can really make it your own, and use up things you have on hand. Options for topping the white bean chili include chips, crackers, additional chopped cilantro, diced or sliced avocado, shredded cheese, jalapeños, or onions.
This turkey chili reheats really well in the microwave, but because of the dairy, you do need to give it a few good stirs to reincorporate everything together. Make sure to let the chili cool completely, and then store the chili in airtight containers in the refrigerator for up to 5 days.
Other Chili Recipes You’ll Love:
Spicy Sausage Gnocchi StewPrint
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 medium yellow onion, diced
- 1 cup chopped cilantro
- 3–4 cups shredded turkey
- 3 (14 oz) cans cannellini beans or white northern beans, drained and rinsed
- 1 (15 oz) can corn
- 2 (4.5 oz) cans diced green chiles
- 5 cups chicken broth
- 1 cup Greek yogurt
- ½ tablespoon cumin
- ½ tablespoon oregano
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- Optional toppings: cilantro, avocado, shredded cheese, jalapeños, green onion
- Heat the oil in a large stock pot over medium heat and add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes. Add the chopped cilantro and mix in with the onion, stirring for about 1 more minute
- Add in all of the remaining ingredients, except for the Greek yogurt, and stir to combine. Bring to a simmer, reduce the heat to low and cover
- Cook for 25 minutes. Then use a potato masher 3-4 times to lightly mash some of the beans in the pot (this thickens the soup)
- Let simmer for 5 additional minutes. Remove the pot from the heat and stir in the Greek yogurt
- Ladle into bowls, garnish with optional toppings
Can use shredded chicken breast instead, frozen corn can be used in place of canned, sour cream can be used in place of Greek yogurt
You can add an additional cup of water or broth for a thinner soup if you’d like
Keywords: chili, white bean turkey chili, turkey recipes, gluten-free recipes, soup
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