Healthy White Turkey Chili with Avocado & White Beans
This Healthy White Turkey Chili is a one-pot, protein-packed, and cozy main dish that combines lean ground turkey, creamy white beans, mild green chiles, and warming spices. Ready in about 40 minutes and serving six, the chili is finished with Greek yogurt for creaminess and brightened with lime.It’s naturally gluten-free, freezer-friendly, and easy to adapt to dairy-free, vegetarian, Instant Pot, or slow-cooker versions.
Ingredients
- 1 lb ground turkey, lean ~93% lean
- 2 cans (15 oz) white beans (cannellini or great northern) drained and rinsed (about 480 g drained total)
- 4 cups low-sodium chicken broth 1 quart
- ½ cup plain Greek yogurt nonfat or low-fat or 4 oz light cream cheese (see variations)
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 can (4 oz) mild green chiles (or more to taste)
- 1 medium jalapeño, seeded and finely chopped (optional — for mild heat)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp chili powder
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 1 tbsp fresh lime juice about half a lime
- ¼ cup chopped fresh cilantro for garnish (optional)
- 1 avocado sliced, for serving (optional)
- Shredded cheese or crushed tortilla chips for serving (optional)
Instructions
- Prep ingredients. Dice the onion, mince the garlic, drain and rinse the canned white beans, chop the jalapeño (if using), and open the can of green chiles. Measure spices and set aside.
- Heat the pot. Place a large heavy-bottomed pot or Dutch oven over medium heat and add 1 tbsp olive oil.
- Sauté aromatics. When the oil shimmers, add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and chopped jalapeño and cook 30–60 seconds more until fragrant.
- Brown the turkey. Add 1 lb ground turkey to the pot. Break it up with a wooden spoon and cook until no longer pink, about 5–7 minutes. Drain any excess fat if you prefer (for extra-lean turkey there may be little to no fat).
- Add spices and chiles. Stir in 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp chili powder, and 1/2 tsp smoked paprika (if using). Add the can of green chiles. Cook for 1–2 minutes, stirring, to toast the spices and let flavors bloom.
- Add beans and broth. Pour in the drained white beans and 4 cups chicken broth. Stir to combine and bring the mixture to a gentle simmer.
- Simmer. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the chili has slightly thickened and flavors have melded.
- Finish creamy base. Remove the pot from heat and stir in 1/2 cup Greek yogurt (or 4 oz light cream cheese). Mix until fully incorporated and smooth. If the chili is too thick, add a splash of broth to reach desired consistency.
- Brighten and season. Stir in 1 tbsp fresh lime juice. Taste and adjust salt and pepper as needed.
- Serve. Ladle the chili into bowls and top with optional garnishes: chopped cilantro, sliced avocado, shredded cheese, or crushed tortilla chips.