Lean ground turkey breast keeps this quick chili light while also providing plenty of rib-sticking protein. For a spicier version, leave the seeds in the poblano, or add in a jalapeno pepper.
The perfect balance of fat, carbs and protein make this recipe an optimal lunch you can make at the beginning of the week and reheat at lunch time.
Active time: 25 minutes Total time: 37 minutes
Easy Turkey and White Bean Chili
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups (190g) chopped onion
- 1 large poblano pepper, seeded and chopped
- 5 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 lb. (453g) ground turkey breast
- 2 (15.5 oz./439g) cans low-sodium Great Northern beans, rinsed, drained and divided
- 4 cups (960g) unsalted chicken stock
- 1/2 tsp kosher salt
- 9 tbsp (144g) reduced-fat sour cream
- 6 tbsp (27g) green onions, thinly sliced
- 6 tbsp (10g) cilantro, chopped
Directions
Heat a Dutch oven over medium-high heat. Add oil to the pan and swirl to coat. Add onion and poblano; saute until almost tender, 6–7 minutes. Add garlic; saute 1 minute. Stir in chili powder, cumin and turkey; cook until turkey is done, stirring to crumble, about 4 minutes.
In a small bowl, mash 1 cup of beans with a fork. Add mashed beans, whole beans, chicken stock and salt to the pan. Bring mixture to a boil; reduce heat, and simmer, partially covered, for 10 minutes.
Ladle chili into bowls; top with sour cream, green onions and cilantro.
Serves: 6 | Serving Size: 1 1/3 cups chili, 1 1/2 tbsp sour cream and 1 tbsp each green onions and cilantro
Nutrition (per serving): Calories: 317; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 53mg; Sodium: 450mg; Carbohydrate: 29g; Dietary Fiber: 8g; Sugar: 5g; Protein 31g
Nutrition Bonus: Potassium: 677mg; Iron: 27%; Vitamin A: 56%; Vitamin C: 43%; Calcium: 55%
Originally published October 2, 2020; Updated February 2026
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