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Creamy Turkey and White Bean Chili_Pinterest

Creamy Turkey and White Bean Chili

The days are getting cooler which means it’s time to embrace chili season! This creamy turkey and white bean chili is easy to put together for cold nights.
4.67 from 6 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 355kcal


  • 2 pounds ground turkey
  • 1 tablespoon neutral cooking oil
  • 1 yellow onion peeled and diced
  • 2 jalapeño peppers trimmed and diced
  • 3 bell peppers trimmed, deseeded, and diced
  • 2 cups vegetable or chicken stock plus more if needed
  • 1 28- ounce can crushed tomatoes
  • 1 14.5- ounce can fire-roasted diced tomatoes
  • 1 15- ounce navy beans drained and rinsed
  • 4 ounces cream cheese softened
  • Salt and pepper to taste

Spice Mixture:

  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 3 teaspoons garlic powder
  • 2 teaspoons cayenne powder more or less to taste
  • 2 teaspoons dry Mexican oregano leaves
  • 1 teaspoon dry coriander


Prepare the Spice Mixture:

  • In a bowl, combine all the ingredients for the spice mixture and set aside.

Brown the Turkey:

  • In a soup pot, heat the oil over medium heat. Once hot, add the turkey and season with salt and pepper. Cook, stirring to break up the meat, until well-browned all over, about 10 minutes. Season with half the spice mixture and cook an additional 2-3 minutes. Transfer to a bowl.

Brown the Aromatics:

  • If the pot seems dry, add a bit more oil. Add the onion and cook, turning occasionally, for 5-6 minutes until softened. Add the jalapeño and diced peppers and cook an additional 4-5 minutes. Taste and season with salt and pepper.

Add the Liquid:

  • Pour in the stock and scrape up any browned bits stuck to the bottom of the pan. Add the tomatoes and white beans and bring to a boil.

Cook the Chili:

  • Add the cooked turkey along with the remaining spice mixture. Season to taste with salt and pepper. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are completely softened. Taste and season again to your preferences.

Finish the Chili:

  • Stir in the cream cheese until melted into the chili. Turn off the heat.

To Serve:

  • Divide the chili between bowls and garnish with a bit of dry oregano leaves and a sprinkle of chili powder. Enjoy!


Calories: 355kcal | Carbohydrates: 31g | Protein: 37g | Fat: 11g | Sodium: 346mg | Fiber: 10g | Sugar: 9g | Vitamin C: 68mg
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