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Cozy One-Pot Turkey and White Bean Fall Chili

turkey white bean chili - featured image
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This hearty and healthy chili is made with lean ground turkey, creamy white beans, and a warm spice blend, all simmered together in one pot for a quick and comforting fall meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93/7)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (4 ounces) diced green chiles (mild or medium heat)
  • 3 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 to 7 minutes. Season with a pinch of salt and pepper.
  2. Reduce heat to medium. Add the diced onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Sprinkle the cumin, smoked paprika, oregano, chili powder, and cayenne (if using) over the vegetables. Stir constantly for about 1 minute to bloom the spices.
  4. Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to caramelize slightly.
  5. Add the fire-roasted tomatoes (with their juices), drained white beans, diced green chiles, and chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  6. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 20 to 25 minutes, stirring occasionally.
  7. Taste the chili and adjust seasoning with additional salt and pepper as needed. If desired, add more cayenne or hot sauce for extra heat.
  8. Remove the pot from the heat and let the chili rest for 5 minutes. Ladle into bowls and top with desired garnishes: cilantro, cheese, sour cream, avocado, and a squeeze of lime.

Notes

For best flavor, let the chili cool completely and refrigerate overnight before serving. The flavors meld beautifully. If using extra-lean ground turkey, the chili may be dry; 93/7 is recommended. For a thicker chili, mash half a cup of beans against the pot before adding broth, or simmer uncovered for an extra 10 minutes.

Nutrition

Keywords: turkey chili, white bean chili, fall chili, one-pot chili, healthy chili, easy chili, comfort food

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