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Turkey Chili with White Beans

Turkey chili with white beans is simmered in a 6-quart Dutch oven until thick and hearty. Ground turkey, Great Northern beans, tomatoes, and warm spices make a satisfying one-pot dinner.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb ground turkey
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 2 cans (15 oz) Great Northern beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground turkey, salt, and black pepper. Cook, breaking the turkey into small pieces, for 6 to 8 minutes, until no pink remains and it reaches 165°F.
  3. Add the onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds, until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the crushed tomatoes and chicken broth and bring to a boil.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
  8. Stir in the beans and simmer uncovered for 10 to 15 minutes, until the chili is thickened and the beans are heated through.

Notes

For the best texture, break the turkey into small pieces as it cooks. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a lower-sodium option, choose no-salt-added beans and tomatoes.