Name: One-Pot Turkey and White Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Ground turkey; 1 tbsp Olive oil; 1 medium Yellow onion, diced; 3 cloves Garlic, minced; 1 medium Bell pepper, diced; 2 cans (15oz) White cannellini beans, drained and rinsed; 1 can (4oz) Diced green chiles; 2 cups Chicken broth; 1 tbsp Chili powder; 1.5 tsp Ground cumin; 1 tsp Dried oregano; to taste Salt and pepper

"This soul-warming chili combines lean ground turkey with creamy cannellini beans and smoky mild green chiles for a nutrient-dense, satisfying meal. It is a true one-pot wonder that minimizes cleanup while delivering a complex, savory flavor profile that the whole family will love."

1 Ingredients

Qty	Item
1 lb 454 g	Ground turkey
1 tbsp 15 ml	Olive oil
1 medium 150 g	Yellow onion, diced
3 cloves 15 g	Garlic, minced
1 medium 150 g	Bell pepper, diced
2 cans (15oz) 850 g	White cannellini beans, drained and rinsed
1 can (4oz) 113 g	Diced green chiles
2 cups 480 ml	Chicken broth
1 tbsp 7 g	Chili powder
1.5 tsp 3 g	Ground cumin
1 tsp 1 g	Dried oregano
to taste 0 g	Salt and pepper

2 Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until the vegetables have softened.

Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles and cook until browned and no longer pink.

Stir in the minced garlic, chili powder, cumin, and oregano. Cook for about 1 minute until the spices are fragrant.

Add the drained white beans, the canned green chiles (with their juices), and the chicken broth. Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, allowing the chili to thicken and the flavors to meld.

Season with salt and pepper to taste. Serve warm with your choice of toppings such as fresh cilantro, lime wedges, or sliced avocado.

·
For a thicker consistency, mash about half a cup of the white beans against the side of the pot during the simmering stage.
·
If you prefer more heat, add a pinch of cayenne pepper or a chopped jalapeño along with the bell peppers.
·
Always rinse canned beans thoroughly to remove excess sodium and preserve the clean color of the chili.

? Frequently Asked Questions

Can I use ground chicken instead of turkey?

Yes, ground chicken is a perfect substitute and will maintain the lean profile of the dish.

How long can I store leftovers?

This chili stays fresh in an airtight container in the refrigerator for 3 to 4 days.

Is this recipe freezer-friendly?

Absolutely! It freezes very well for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this in a slow cooker?

Yes. Brown the turkey and sauté the veggies first, then place all ingredients in the slow cooker on low for 4-6 hours.

→ Keep Cooking

See All One-Pot

Next Recipe

Sweet Potato and Black Bean Enchiladas with Corn Tortillas

These vibrant enchiladas combine roasted sweet potatoes and hearty black beans tucked into warm corn tortillas and smothered in tangy red sauce. Topped with melted cheese and fresh cilantro, they offer a perfect balance of smoky, sweet, and savory flavors for a satisfying meatless meal.

Cook Sweet Potato and Black Bean Enchiladas with Corn Tortillas