When the leaves start to fall and you crave something hearty but not heavy, this White Bean Turkey Chili hits all the right buttons. It’s full of flavor, cooks in one pot, and is ready to serve in about half an hour. No need to simmer for hours to get a deep, comforting taste.
Back when I first started blogging, one of the first recipes I posted was my Quick and Easy Chili recipe. It’s my standard beef-with-beans-and-tomatoes shortcut chili recipe. And it’s mine and BeeBop’s favorite. A true standard, go-to recipe for cold weather.
But, you know, sometimes you just want something a little different, don’t you? Just wanna shake it up and change it around. And with cooler weather making an appearance, what better time to shake up that old chili recipe with something a little lighter?
This White Bean Turkey Chili recipe is every bit as good and comforting as its beef-based cousin. It’s somewhat lighter in calories but every bit as robust in taste. I like to serve it with a side of Chili Cheese Corn Muffins. It’s also great warmed up the next day. Maybe even better, actually.
— This post was originally published on October 5, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 6
Primary Ingredient(s): Ground turkey breast, onion, bell pepper, diced tomatoes, great northern beans, V-8 juice, chili powder
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a one-pot meal that doesn’t take all day to make. You can have supper on the table in half an hour.
- The ground turkey and white beans make it lighter, but don’t let that fool you. It’s still plenty hearty.
- Leftovers taste even better the next day.
Ingredient Notes
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- Ground turkey — I use lean ground turkey breast in this recipe. It keeps things on the lighter side while still giving the chili a meaty base.
- Great Northern beans — I find that Great Northern beans have a mild flavor and creamy texture that pairs nicely with the turkey. They also hold their shape well while cooking.
- V8 juice — Canned original V8 juice is one of my favorite shortcuts. It has its own mix of flavors, including tomato, celery, carrot, parsley, and lettuce, that add to the recipe without prepping additional ingredients.
- Diced tomatoes — You’ll want canned diced tomatoes with their juice. That liquid helps create the base of the chili, so don’t drain it off.
- Chili powder and cumin — Two spices that are classics in any chili recipe. If you like a little more kick, add additional chili powder, a little cayenne, or hot sauce to taste.
- Onion and bell pepper — For me, it wouldn’t be chili without onions and bell peppers. I typically use green bell pepper, but red or yellow would be just fine.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make White Bean Turkey Chili
- In a large, high-sided skillet and heat the olive oil over medium-high heat.
- Add the ground turkey, diced onion, and bell pepper to the skillet.
- Cook, stirring frequently for about 8 minutes. The turkey should be cooked with no pink remaining and crumbled into small pieces.
- Stir in the diced tomatoes with their juice, the rinsed and drained beans, V8 juice, and seasonings. Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let the chili simmer for 20 minutes or until the vegetables are tender.
- Serve hot with chili toppings like sour cream, shredded cheddar, and fresh cilantro.
Recipe Success Tips
- Make sure to use a high-sided skillet or deep pot. This recipe makes a generous amount of chili, and you’ll need that space to accomodate all the ingredients.
- Check the chili often while it simmers and give it a good stir each time to prevent sticking.
- Taste before serving and adjust the seasoning if needed. You may want a pinch more salt or some extra spice.
Recipe Variations to Try
- If you like spicy heat, add some cayenne pepper or a few dashes of hot sauce. Start with a small amount and adjust to taste.
- For a thicker chili, leave the lid off for the last five minutes of simmering to let some of the liquid cook down. Another option is to use a spoonful of masa harina, stirred in near the end of cooking. Mix it with a little warm water first to help it blend smoothly. It adds a hint of corn flavor that works especially well with the spices.
- If you don’t have Great Northern beans, then cannellini beans or navy beans will work just as well.
- A small can of chopped Hatch green chiles adds a really nice flavor. Stir them in with the tomatoes and other ingredients.
- Ground chicken can be used in place of the turkey. The flavor is a little milder, and it’s a bit less expensive than turkey.
How to Store and Reheat Leftovers
Once the chili has cooled completely, transfer it to an airtight container and keep it in the refrigerator for up to four days.
To reheat, warm gently on the stovetop over medium heat, stirring frequently until heated through. You can also reheat individual portions in the microwave. Just cover the bowl with a paper towel and heat in short bursts, stirring between each one.
This chili also freezes well. Store it in a freezer-safe container, leaving a little room at the top for expansion. It will keep in the freezer for up to three months. Let it thaw in the fridge overnight before reheating.
More Chili Recipes You’ll Like
Black Bean Chili
Easy Chili Verde
Creamy White Chicken Chili
Family Favorite Chili
Questions About White Bean Turkey Chili
The V8 juice does add a lot of flavor because it includes tomato, celery, carrot, parsley, lettuce, and other vegetable juices. You could use plain tomato juice or just an extra can of diced tomatoes instead. If you do, check the salt near the end of cooking as you may need a bit more.
Yes, you can. Cook the turkey, onion, and pepper first. Then add everything to the slow cooker and stir well to combine. Cook for 6-8 hours on low or 3-4 hours on high.
This chili is even better after sitting for a day and it keeps for up to four days in the refrigerator. Just reheat it gently when you’re ready to serve.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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White Bean Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey breast
- 1 medium onion diced
- 1 medium bell pepper diced
- 14.5 ounces canned diced tomatoes with juice (2 cans)
- 31 ounces canned Great Northern beans (2 cans) drained and rinsed
- 11 ounces V-8 juice (2 small cans)
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large high-sided skillet, heat the olive oil over medium-high heat.1 tablespoon olive oil
- Add the ground turkey, onion and green pepper.1 pound lean ground turkey breast, 1 medium onion, 1 medium bell pepper
- Cook, stirring, for about 8 minutes or until the turkey is crumbled and no longer pink.
- Stir in the tomatoes with their juice, the beans, V-8 juice, chili powder, cumin, salt and pepper. Bring the mixture to a boil, the reduce the heat to low.14.5 ounces canned diced tomatoes with juice, 31 ounces canned Great Northern beans, 11 ounces V-8 juice, 1 tablespoon chili powder, ½ teaspoon ground cumin, 1 ½ teaspoon salt, 1 teaspoon black pepper
- Cover and simmer for 20 minutes or until the vegetables are tender.
- Serve with sour cream, grated cheddar cheese and cilantro for garnish if desired.
Notes
- Stir in a spoonful of masa harina mixed with warm water near the end of cooking to thicken the chili and add a hint of corn flavor.
- Use a high-sided skillet or deep pot to give everything room to cook evenly and prevent bubbling over.
- Leftovers keep well in the fridge for up to four days or can be frozen for up to three months. Reheat gently on the stovetop or in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Love the recipe, love the bowl (and the parsley). Could have been one of my props, we really have the same taste :)
It was supposed to be cilantro, but at the last minute I found that I didn’t have any. Needed something green so the parsley had to substitute. I found four of those little bowls at an antique store near me. Got a few other props, too.
I do a nice smokey turkey chili [it’s on my blog I am pretty sure] that is similar to this – yours looks wonderful! I gave it a Stumble too.
Donalyn – thanks for the comment and for stumbling my post. Visited your site and I’ll be back! It was very nice.
I could go for a nice hearty bowl of that right now. The weather’s perfect here and I’ve got some crusty bread waiting for dipping. Yum!!