This white bean turkey chili is loaded with veggies like carrots, mushrooms, and peppers, and it has just the right amount of spice! This gluten free, dairy free recipe is perfect for a weekend dinner or a potluck.
It’s chili season! Hooray! I love fall, for many reasons, but especially because it’s so easy to make chili and soup for dinner. I love to have a big pot of chili or lentil soup simmering on the stove and a pumpkin candle burning in the kitchen – it’s so cozy.
We like to make turkey chili here, and this is a recipe that has evolved through the years. You can add whatever veggies you have on hand. That’s one thing that’s so great about chili, it’s super hard to mess it up. You can adjust the amount or type of veggies, you can add more or less spice, it’s all up to you! Feel free to be creative with this classic comfort food recipe.
Ingredient Notes
- Ground Turkey – I recommend using ground turkey that is 93% lean. Any more lean than that and it will be lacking in flavor, and a bit too dry.
- Beans – We like white beans in this recipe, like Great Northern beans or navy beans. Pinto beans would also be a good option!
- Peppers – Any variety of sweet bell pepper will work in this chili. I used a red pepper this time.
- Tomatoes – Canned tomatoes with green chiles add a little bit of heat to this recipe.
- Spices – Salt, pepper, cumin, garlic powder, and chili powder combine to make this a flavorful dish!
Step by Step Instructions
- Cook the carrots, onions, and celery in the olive oil for about
- Add the mushrooms and ground turkey, and continue to cook until the meat is browned.
- Add the broth, beans, tomatoes, water, and spices. Bring to a boil, then reduce the heat to a simmer.
- Simmer for about 20-30 minutes, until the vegetables are tender. Mix the corn starch and water together, then add to the pot. Stir and cook for a few more minutes to thicken the chili.
- Spoon into bowls and add your favorite toppings, like fresh cilantro, avocado, crackers, or corn chips.
Serving Suggestions
Serve this chili with:
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Recipe
White Bean Turkey Chili.
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion chopped
- 1 cup carrots sliced
- 2 red peppers diced
- 6 ounces white mushrooms sliced
- 15 ounces tomatoes with green chiles
- 15 ounces white beans Great Northern or navy, rinsed and drained
- 14 ounces chicken broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 2 Tablespoons corn starch or gluten free flour blend
Instructions
- Cook the carrots, onions, and celery in olive oil over medium heat until they start to soften.
- Add the ground turkey and mushrooms, and continue to cook until the turkey is browned.
- Add the broth, ½ cup water, tomatoes, beans, and spices and bring to a boil. (If you are serving to children, go easy on the spices, especially the chili powder. Add a little bit at a time and then test it. You can always have a bottle of hot sauce on the table if the adults want to make it spicier).
- Reduce heat to low, and simmer for 20-30 minutes until all the vegetables are tender. Add more water if needed.
- Put the corn starch and 2 Tablespoons of water in a small container with a lid and shake to mix. Drizzle the flour mixture into the chili while stirring. Continue to stir until it is as thick as you’d like it to be.
- Serve with dairy free cheese, chopped avocado, and crackers.
Katie
Delicious recipe!
Lisa G.
This recipe inspired me to make chili last night, but mine was turkey black bean. First of the season!