Healthy White Turkey Chili with Avocado & White Beans

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between healthy and hearty. It’s loaded with lean protein from ground turkey and white beans, packed with flavor from green chiles and spices, and it comes together in under 45 minutes. It’s naturally gluten-free, easy to freeze, and simple to tweak for different dietary needs. Plus, the creamy texture from the Greek yogurt makes it feel indulgent without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground turkey (about 93% lean)

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 4 cups low-sodium chicken broth

• 1/2 cup plain Greek yogurt (nonfat or low-fat) or 4 oz light cream cheese

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 can (4 oz) mild green chiles

• 1 medium jalapeño, seeded and finely chopped (optional)

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1 tbsp chili powder

• 1/2 tsp smoked paprika (optional)

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh lime juice (about half a lime)

• 1/4 cup chopped fresh cilantro, for garnish (optional)

• 1 avocado, sliced, for serving (optional)

• Shredded cheese or crushed tortilla chips, for serving (optional)

Equipment

• Large pot or Dutch oven

• Wooden spoon

• Cutting board and knife

Directions

1. I start by prepping all the ingredients: dicing the onion, mincing the garlic, draining the beans, and chopping the jalapeño (if I’m using it).

2. I heat a large pot over medium heat and add the olive oil.

3. Once the oil is shimmering, I add the onion and cook until it’s soft and translucent, about 4–5 minutes.

4. Then I add the garlic and jalapeño and cook for another 30–60 seconds, just until fragrant.

5. I stir in the ground turkey, breaking it up with a spoon, and cook it until it’s no longer pink—about 5–7 minutes. If needed, I drain off any excess fat.

6. Next, I mix in the cumin, oregano, chili powder, and smoked paprika, followed by the green chiles. I let everything cook together for a minute or two to deepen the flavor.

7. I pour in the white beans and chicken broth, stir well, and bring it to a gentle simmer.

8. I reduce the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly.

9. Once off the heat, I stir in the Greek yogurt (or light cream cheese) until smooth and creamy.

10. I finish with a tablespoon of lime juice and season with salt and pepper to taste.

11. I ladle the chili into bowls and top it with sliced avocado, cilantro, cheese, or tortilla chips—whatever I’m in the mood for.

Servings and timing

This recipe serves 6 and takes about 40 minutes total—15 minutes for prep and 25 minutes for cooking. It’s a perfect weeknight dinner or a cozy weekend lunch.

Variations

• To make it dairy-free, I skip the yogurt or use a plant-based alternative.

• For a vegetarian version, I replace the ground turkey with extra beans or a plant-based meat substitute.

• If I want a richer chili, I use light cream cheese instead of Greek yogurt.

• When I need a hands-off version, I cook it in the slow cooker on low for 4–6 hours or in the Instant Pot on high pressure for 10 minutes.

Storage/Reheating

This chili stores well in the fridge for up to 4 days. I let it cool completely before transferring to an airtight container. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth if it’s too thick. It also freezes beautifully—I freeze portions in airtight containers for up to 3 months, then thaw overnight in the fridge before reheating.

FAQs

Can I make this chili ahead of time?

Yes, I often make it a day ahead because the flavors get even better the next day. It’s perfect for meal prep or make-ahead lunches.

What if I don’t like spicy food?

I skip the jalapeño and use only mild green chiles. The chili still has tons of flavor without the heat.

Can I use leftover turkey instead of ground?

Definitely. I shred cooked turkey and add it after sautéing the aromatics and toasting the spices. Then I proceed with the recipe as usual.

How can I thicken the chili more?

If I want it thicker, I mash some of the white beans with a fork before adding them. It naturally thickens the broth without flour or cornstarch.

What toppings go best with this chili?

I love topping it with avocado slices, fresh cilantro, shredded cheese, crushed tortilla chips, or even a dollop of extra yogurt for creaminess.

Conclusion

This Healthy White Turkey Chili is everything I want in a cozy meal—simple, nourishing, and loaded with flavor. Whether I make it for a quick weeknight dinner or freeze a batch for later, it always hits the spot. The creamy base, zesty lime, and hearty beans make this dish feel comforting and fresh all at once.