Healthy White Turkey Chili with Avocado & White Beans

Why You’ll Love This Recipe

I love this chili because it’s everything I need in one bowl—high-protein, full of fiber, and bursting with layered flavor. It’s quick to prepare (ready in about 40 minutes), and I make it all in one pot, so cleanup is easy. The green chiles and jalapeño give it a subtle heat, while the creamy base and fresh toppings keep it light and bright. Whether I’m feeding the family or making a big batch to freeze, this recipe is a go-to during the colder months.

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 quart)
• ½ 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
• ½ tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lime juice (about half a lime)
• ¼ cup chopped fresh cilantro, for garnish (optional)
• 1 avocado, sliced, for serving (optional)
• Shredded cheese or crushed tortilla chips, for serving (optional)

Directions

I start by prepping all the ingredients—dicing the onion, mincing the garlic, draining and rinsing the beans, and measuring the spices so everything is ready to go.

I heat a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, I sauté the diced onion for about 4–5 minutes until it turns soft and translucent. Then I add the garlic and jalapeño and cook for another 30–60 seconds until fragrant.

Next, I add the ground turkey to the pot and cook it for 5–7 minutes, breaking it up as it browns. Once it’s no longer pink, I drain any excess fat if needed.

I stir in the cumin, oregano, chili powder, smoked paprika, and green chiles, letting the mixture cook for another minute or two to toast the spices and build flavor.

Then I pour in the white beans and chicken broth, give everything a good stir, and bring it to a gentle simmer. I let it cook uncovered for 15–20 minutes so the flavors can meld and the chili thickens slightly.

After removing the pot from heat, I stir in the Greek yogurt (or cream cheese) to make the chili creamy and smooth. If it feels too thick, I add a splash of broth to loosen it up.

To finish, I squeeze in fresh lime juice and taste the chili, adjusting the salt and pepper as needed.

I serve it hot in bowls, topped with sliced avocado, chopped cilantro, shredded cheese, or tortilla chips—depending on my mood.

Servings and timing

This recipe makes 6 servings and takes about 40 minutes total—15 minutes of prep and 25 minutes of cook time. It’s perfect for weeknight dinners or weekend meal prep, and the leftovers taste even better the next day.

Variations

If I want a dairy-free version, I skip the yogurt and stir in a splash of coconut milk or use a dairy-free yogurt alternative. For a vegetarian option, I swap the turkey for canned white beans or lentils and use vegetable broth. I’ve also made it in the Instant Pot or slow cooker—just adjust the cook time accordingly. When I want more heat, I leave the jalapeño seeds in or add hot sauce to taste.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I reheat them on the stovetop over low heat or in the microwave, adding a splash of broth if it thickens too much. This chili also freezes beautifully—I portion it out and freeze it for up to 3 months in airtight containers. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently.

FAQs

Can I make this in the slow cooker?

Yes, I brown the turkey first, then add everything (except the yogurt and lime juice) to the slow cooker. I cook on low for 4–6 hours. I stir in the yogurt and lime juice at the end before serving.

Is it spicy?

It’s mild as written, but I can easily adjust the heat by adding more jalapeño or chili powder. If I want zero spice, I leave the jalapeño out entirely.

Can I use cream cheese instead of Greek yogurt?

Yes, I sometimes use light cream cheese instead. It gives the chili a rich, creamy texture and blends in beautifully when stirred into the hot soup.

What type of beans work best?

I usually use cannellini or great northern beans, but navy beans or butter beans work well too. I’ve even used a mix when that’s what I have in the pantry.

What should I serve with this chili?

I like it with tortilla chips, cornbread, or a simple green salad. It’s also great on its own as a satisfying one-pot meal.

Conclusion

This Healthy White Turkey Chili with Avocado & White Beans is one of my favorite ways to warm up without feeling weighed down. It’s creamy, full of flavor, and comes together quickly in one pot—perfect for busy weeknights or batch-cooking for the week. With protein-rich turkey, hearty beans, and a bright finish from lime and avocado, this is a comforting, healthy meal that’s always welcome at my table.