White Bean Turkey Chili Recipe

White Bean Turkey Chili

This easy chili can be made on the stove, slow cooker or Instant Pot. Leftovers taste even better the next day for lunch! More chili recipes you might enjoy are Jalapeno Popper Chicken Chili, Quick Beef Chili and No Bean Turkey and Sweet Potato Chili.

My friend Debbie shared this recipe, which I’ve tweaked through the years, and I remember asking her if she forgot to tell me about the tomatoes. Nope, no tomatoes in this chili, which I remember blew my mind. Nowadays it’s quite common to see a white chili recipe, so I’m sure you won’t be surprised. This makes a lot, you can make a batch for dinner and freeze the leftovers for another night. Toppings, are optional, you can top it with anything you like on your chili. Here’s a few suggestions:

Chili Toppings:

Crushed Chips Sour Cream or Greek Yogurt Cilantro or scallions Chopped Scallions or Red Onions Diced Avocado Monterey Jack, Pepper Jack Cheese, or Cheddar Cheese

Notes:

I prefer the taste of 93% lean ground turkey, but you can further lighten this with 99% lean, which will lower the WW points. To make this dairy free you can leave the sour cream out. Swap the ground turkey for ground chicken if you prefer. Yogurt will curdle if cooked, if you prefer yogurt just use it as a topping.

How To Freeze and Reheat Chili:

Let the chili cool then transfer to a freezer safe container. To reheat, transfer the the refrigerator the night before the thaw, then reheat on the stove or microwave.