White Bean Turkey Chili
This White Bean Turkey Chili is gluten-free, hearty, and ready in 40 minutes. Perfect for busy weeknights with creamy beans and tender turkey!
You know what hits the spot on a chilly Tuesday evening when everyone’s hungry and you’ve got about 30 minutes before the next round of homework meltdowns? A big, steaming pot of White Bean Turkey Chili that’s both gluten-free and ridiculously forgiving.
I stumbled into this recipe last winter during a particularly chaotic week. We’d hosted Thanksgiving, and I had mountains of leftover turkey staring at me from the fridge. Instead of another round of sandwiches, I grabbed some canned beans, green chiles, and a hunch that this could work—and honestly, it’s become our family’s go-to comfort meal ever since.
What makes this White Turkey Chili so special is how it manages to be both nourishing and effortless. The creamy white beans pair beautifully with lean turkey, while the green chiles add just enough warmth without overwhelming younger taste buds. Plus, everything comes together in one pot, which means less cleanup and more time for the stuff that actually matters.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Minced garlic | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Chopped cilantro | 1 cup |
| Shredded turkey | 3–4 cups |
| Cannellini or white northern beans, drained and rinsed | 3 (14 oz) cans |
| Corn | 1 (15 oz) can |
| Diced green chiles | 2 (4.5 oz) cans |
| Chicken broth | 5 cups |
| Greek yogurt | 1 cup |
| Cumin | 1/2 tablespoon |
| Oregano | 1/2 tablespoon |
| Chili powder | 2 teaspoons |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Optional toppings | Cilantro, avocado, shredded cheese, jalapeños, green onion |
Instructions
Step 1: Heat the olive oil in a large stock pot over medium heat and add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes. You’ll know it’s ready when your kitchen starts smelling absolutely amazing and the onion pieces turn soft and slightly golden at the edges.
Step 2: Add the chopped cilantro and mix it in with the onion, stirring for about 1 more minute. The cilantro will wilt down quickly and release its fresh, bright flavor into the base of your White Bean Turkey Chili.
Step 3: Add in all of the remaining ingredients except for the Greek yogurt, and stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. The broth should be bubbling softly, not boiling vigorously.
Step 4: Cook for 25 minutes, allowing all those wonderful flavors to meld together. Then grab a potato masher and press down 3-4 times to lightly mash some of the beans right in the pot—this creates a naturally thick, creamy texture without any flour or thickeners. It’s like magic, but better because it’s actually gluten-free and super easy.
Step 5: Let the chili simmer for 5 additional minutes to thicken up even more. Remove the pot from the heat and stir in the Greek yogurt, which adds a tangy creaminess that balances the spices perfectly. Ladle into bowls and pile on your favorite toppings—I’m talking avocado, fresh cilantro, a sprinkle of cheese, or even some crunchy tortilla strips if you’ve got gluten-free ones on hand.
Substitutions
Turkey Options: Don’t have leftover turkey? No worries—rotisserie chicken works beautifully in this White Bean Chili recipe. You can also use ground turkey that’s been browned and seasoned, though you’ll want to drain any excess fat before adding it to the pot.
Bean Swaps: While cannellini beans give this dish its signature creamy texture, you can substitute great northern beans or even navy beans without missing a beat. Just make sure they’re well-drained and rinsed to avoid any metallic canned taste.
Dairy-Free Adaptation: Swap the Greek yogurt for full-fat coconut cream or a dairy-free sour cream alternative to keep this White Bean Turkey Chili completely dairy-free. The coconut cream adds richness without an overpowering coconut flavor, especially once it’s stirred into all those savory spices.
Heat Level Adjustments: If you’re cooking for kids or anyone sensitive to spice, use just one can of green chiles instead of two. On the flip side, if you love heat, toss in some diced jalapeños or a pinch of cayenne pepper for extra kick.
Troubleshooting
Chili Too Thin: If your White Turkey Chili seems more like soup than stew, let it simmer uncovered for an extra 10 minutes to reduce the liquid. The potato-mashing trick also helps thicken things up naturally, so don’t skip that step.
Too Salty: This can happen if your chicken broth is on the salty side—always taste before adding additional salt. If you’ve already oversalted, add another can of drained beans or a diced potato to absorb some of that excess sodium.
Yogurt Curdled: Greek yogurt can curdle if added to boiling liquid, so make sure you remove the pot from heat before stirring it in. Let the chili cool for just a minute or two, then gently fold in the yogurt for that smooth, creamy finish.
Bland Flavor: Sometimes canned ingredients can taste a bit flat—boost the flavor by adding a squeeze of fresh lime juice, extra cumin, or a handful of fresh cilantro right before serving. According to research on flavor enhancement in legume-based dishes, acidic ingredients like citrus dramatically improve perceived taste in bean-heavy recipes.
Storage & Meal Prep
This White Bean Turkey Chili stores like a dream in the fridge for up to 4 days in an airtight container. The flavors actually deepen overnight, making leftovers even better than the first serving. Just reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if it’s thickened up too much.
For meal prep enthusiasts, this recipe freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers or bags, then thaw overnight in the fridge before reheating. Well, I’ll be honest—I usually add the Greek yogurt fresh after reheating rather than freezing it in, since dairy can sometimes separate when frozen.
Serving Suggestions
Serve your White Bean Chili with warm, gluten-free cornbread or crispy tortilla chips for scooping. A simple side salad with lime vinaigrette cuts through the richness and adds a fresh, bright contrast.
This also pairs wonderfully with our hearty gluten-free shepherd’s pie if you’re planning a comfort food feast. For a lighter touch, try it alongside zesty lemon chicken piccata for a mixed menu that pleases everyone at the table.
Variations
Kid-Friendly Version: Reduce the green chiles to one can and skip the jalapeños entirely. You can also blend half the chili for a smoother texture that picky eaters tend to prefer—they’ll still get all the nutrition without noticing all those beans.
Southwestern Twist: Add a can of black beans alongside the white beans, throw in some frozen corn, and top with crushed gluten-free tortilla chips and a drizzle of lime crema. It transforms this White Bean Turkey Chili into a fiesta bowl that’s as fun as it is delicious.
Slow Cooker Method: Sauté the onion, garlic, and cilantro as directed, then transfer everything except the yogurt to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, mash a few beans near the end, then stir in the yogurt before serving.
Breakfast-for-Dinner Style: Man, oh man, this might sound unconventional, but ladling this chili over a fried egg with some avocado makes for an incredibly satisfying breakfast bowl. It’s protein-packed and keeps you full for hours—perfect for those mornings when you need serious fuel.
White Bean Turkey Chili FAQs
Can I use dried beans instead of canned?
Absolutely! Soak 1 1/2 cups of dried cannellini beans overnight, then cook them until tender before adding to your White Bean Turkey Chili. Just remember that dried beans need about 1-2 hours of simmering, so plan accordingly.
What’s the best way to shred leftover turkey?
Use two forks to pull the turkey apart while it’s still slightly warm—it shreds much easier than when it’s cold. You can also pulse it a few times in a food processor if you prefer a finer texture.
How do I make this recipe spicier?
Add extra chili powder, a pinch of cayenne, or fresh diced jalapeños to give your White Turkey Chili more heat. You can also serve it with hot sauce on the side so everyone can customize their own bowl.
Can I make this in an Instant Pot?
Yes! Use the sauté function for the onion and garlic, then add everything except the yogurt, seal the lid, and cook on high pressure for 10 minutes. Quick release, mash a few beans, then stir in the yogurt.
Why add Greek yogurt instead of sour cream?
Greek yogurt provides the same creamy tang with added protein and less fat, making this gluten-free chili even more nutritious. According to expert nutritional guidelines for healthy cooking, Greek yogurt is a smart swap that enhances both flavor and nutritional value in savory dishes.
How can I thicken my chili without flour?
The potato-mashing technique in this recipe works perfectly—it releases starches from the beans that naturally thicken your White Bean Chili. You can also simmer it uncovered for longer or add a tablespoon of gluten-free cornstarch mixed with cold water.
This White Bean Turkey Chili has become our family’s answer to “What’s for dinner?” on those nights when we need something warm, filling, and completely stress-free. It’s naturally gluten-free, endlessly adaptable, and tastes like you’ve been cooking all day—even though you definitely haven’t.
Whether you’re using up Thanksgiving leftovers or just craving something cozy, this one-pot wonder delivers every single time. And if you’re looking for more comforting gluten-free meals that won’t keep you chained to the stove, check out our rich and creamy country sausage gravy for weekend brunch inspiration.
White Bean Turkey Chili: Gluten-Free
Equipment
- Large stock pot
- Potato masher
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 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
Instructions
- Heat the olive oil in a large stock pot over medium heat and add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes. You’ll know it’s ready when your kitchen starts smelling absolutely amazing and the onion pieces turn soft and slightly golden at the edges.
- Add the chopped cilantro and mix it in with the onion, stirring for about 1 more minute. The cilantro will wilt down quickly and release its fresh, bright flavor into the base of your White Bean Turkey Chili.
- Add in all of the remaining ingredients except for the Greek yogurt, and stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. The broth should be bubbling softly, not boiling vigorously.
- Cook for 25 minutes, allowing all those wonderful flavors to meld together. Then grab a potato masher and press down 3-4 times to lightly mash some of the beans right in the pot—this creates a naturally thick, creamy texture without any flour or thickeners. It’s like magic, but better because it’s actually gluten-free and super easy.
- Let the chili simmer for 5 additional minutes to thicken up even more. Remove the pot from the heat and stir in the Greek yogurt, which adds a tangy creaminess that balances the spices perfectly. Ladle into bowls and pile on your favorite toppings—avocado, fresh cilantro, a sprinkle of cheese, or even some crunchy tortilla strips if you’ve got gluten-free ones on hand.
