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Creamy white bean turkey chili in a bowl, topped with cilantro and lime

30-Minute White Bean Turkey Chili

One-pot white bean turkey chili with green chiles and a creamy finish — 30 minutes, about 31g protein per serving (estimated; see nutrition note).
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 1.5 lb ground turkey 93% lean
  • 4 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 2 15-oz cans cannellini beans drained and rinsed
  • 1 4-oz can diced green chiles
  • 4 oz cream cheese cubed, softened (or 1/2 cup Greek yogurt)
To serve
  • 1/4 cup fresh cilantro chopped
  • Lime wedges

Method
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook 3–4 minutes, stirring occasionally, until softened.
  2. Add the ground turkey. Let it sit 2 minutes to brown, then break it up with a spoon and cook 6–8 minutes total, until no pink remains and it registers 165°F on an instant-read thermometer.
  3. Stir in the garlic, cumin, oregano, chili powder, salt, and pepper; cook 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom. Add the beans and green chiles. Bring to a boil, then reduce to a steady simmer for 10–12 minutes, until slightly thickened.
  5. Remove from the heat. Stir in the cream cheese until melted and creamy. Taste and adjust salt.
  6. Ladle into bowls and top with cilantro and a squeeze of lime.

Notes

Food safety: ground turkey must reach 165°F (USDA). Refrigerate within 2 hours; reheat leftovers to 165°F. Protein (~31g/serving) estimated from USDA FoodData Central values; not a lab analysis. See the nutrition note in the article.