This turkey white bean chili recipe is hearty, healthy, simple and quick to make, and packed with flavor. Makes great leftovers!

Scale

1 medium onion, chopped
1 tablespoon olive oil
2 pounds extra lean ground turkey
1 (28 fluid ounce) can diced tomatoes with juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon dried oregano
4 cloves garlic, minced
2 (4 fluid ounce) cans diced green chilies
2 (14 fluid ounce) cans white kidney (cannellini) beans, drained
1/2 cup sour cream
Salt & pepper to taste
Optional toppings: shredded cheese, avocado, tortilla strips, cilantro, sour cream

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1. Prep your ingredients. Add olive oil and chopped onion to a pot over medium-high heat. Sauté for 5 minutes.

2. Add ground turkey to the pot and cook until it turns white, about 5 minutes, breaking it up with a spoon as it cooks.

3. Add diced tomatoes, chili powder, cumin, smoked paprika, oregano, garlic, green chilies, and white beans.

4. Once the chili begins to bubble, reduce heat to a gentle simmer. Cook for 15–20 minutes, stirring occasionally.

5. Stir in the sour cream and season with salt and pepper to taste.

6. Serve hot with your choice of toppings such as shredded cheese, avocado, tortilla strips, or cilantro.

Use mild or hot green chilies depending on your spice preference. You can also add cayenne pepper for more heat.

If you prefer a thinner chili, stir in a bit of chicken broth.

This recipe serves about 6, depending on portion size.

Chili stores well and tastes even better the next day, making it great for meal prep.