White Bean Turkey Chili
Nothing beats a warm bowl of white bean turkey chili on a chilly night. This hearty stovetop dish combines ground turkey (not turkey breast, which can turn dry and crumbly), creamy white beans, and a blend of spices for a cozy, one-pot meal you’ll want to make time and again.
- 1 Tbsp. vegetable oil
- 2 medium yellow onions, chopped
- 1–2 medium jalapeños (depending on spice level), seeded, finely chopped
- 1½ tsp. dried oregano
- 1½ tsp. ground cumin
- 1½ lb. ground turkey
- ¼ cup chili powder
- 2 bay leaves
- 1 Tbsp. unsweetened cocoa powder
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
- ¼ tsp. ground cinnamon
- 3 (15-oz.) cans small white beans, such as cannellini, rinsed, drained
- 3 cups low-sodium chicken broth
- 1 (28-oz.) can crushed tomatoes
- Juice of 1 medium lime, plus more wedges for serving
- Grated Cotija cheese, sliced red onion, chopped cilantro, and plain yogurt or sour cream for serving; optional
- Chopped red onion
- Chopped fresh cilantro
- Plain low-fat yogurt or light sour cream
- Heat 1 Tbsp. vegetable oil in a heavy large pot over medium heat. Add 2 medium yellow onions, chopped, and 1–2 medium jalapeños, seeded, finely chopped; cook, stirring often, until lightly browned in spots and tender, about 10 minutes. Add 1½ tsp. dried oregano and 1½ tsp. ground cumin and cook, stirring often, until fragrant, about 1 minute.
- Increase burner to medium-high heat. Add 1½ lb. ground turkey and cook, stirring and breaking turkey up with a spoon until no longer pink, 5–8 minutes. Stir in ¼ cup chili powder, 2 bay leaves, 1 Tbsp. unsweetened cocoa powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. ground cinnamon and cook, stirring often, until spices are fragrant, about 3 minutes.
- Add three 15-oz. cans small white beans, such as cannellini, rinsed, drained, 3 cups low-sodium chicken broth, and one 28-oz. can crushed tomatoes. Bring to a boil. Reduce heat; simmer, stirring occasionally, until thickened slightly and flavors have melded, 45–50 minutes. Gently crush some beans using the back of a spatula until chili is as thick as you would like. Stir in juice of 1 medium lime, taste, and season with salt, as needed. Discard bay leaves.
- Ladle chili into bowls. Top with grated Cotija cheese, sliced red onion, chopped cilantro, and plain yogurt or sour cream, if using. Serve with lime wedges. Do Ahead: Chili (without toppings) can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat. Editor’s note: This white bean turkey chili recipe was first printed in the February 1997 issue of ‘Bon Appétit.’ It has been streamlined and updated for style. Head this way for more of our best soup recipes →
The addition of cocoa powder and cinnamon in turkey chili may strike some as unusual. But the inclusion draws a direct link to Mexican mole sauces, where the bitter, fruity, and smoky notes of chocolate and the spicy, warm flavor of cinnamon contribute complexity without sweetness. The cocoa also lends the sauce a deep, long-simmered color, turning the tomatoey broth brick red. Topped with Cotija cheese, fresh cilantro, and a squeeze of lime, it’s comfort food with a bright, fresh finish.
