Healthy doesn’t have to mean bland or complicated. This turkey and white bean chili is packed with lean protein, fiber, and vegetables. It’s low in fat but high in flavor, thanks to a combination of spices, fresh herbs, and a touch of brightness from lime juice at the end.
The slow cooker makes the turkey tender and lets the flavors meld over hours of gentle cooking. You come home to something that tastes like you spent the day in the kitchen, when really you just threw everything in a pot that morning.
What You’ll Need
For the Chili:
- 2 lbs ground turkey (93% lean)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 3 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
For Serving:
- Plain Greek yogurt
- Diced avocado
- Lime wedges
- Fresh cilantro
Tools:
- Slow cooker (6-quart)
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
Browning the Turkey
Heat the olive oil in your large skillet over medium-high heat. Add the ground turkey, breaking it up with your wooden spoon.
Cook for 6-8 minutes, stirring occasionally, until the turkey is browned and cooked through. You’re not looking for a deep sear like you would with beef—just cooked meat with no pink remaining.
Transfer the cooked turkey to your slow cooker.
Building the Base
In the same skillet (no need to clean it), add the diced onion and bell peppers. Cook for about 5 minutes until they start to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Transfer the vegetables to the slow cooker with the turkey.
Adding Everything Else
Add the white beans, diced tomatoes (with their juice), green chiles, and chicken broth to the slow cooker.
Stir in the cumin, oregano, smoked paprika, coriander, salt, black pepper, and cayenne if using.
Mix everything together to distribute the spices evenly.
Slow Cooking
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
The chili is done when the flavors have melded together and the vegetables are tender. The beans should be soft but still holding their shape.
Finishing
About 10 minutes before serving, stir in the chopped spinach or kale. It will wilt quickly from the residual heat.
Stir in the lime juice and fresh cilantro. The lime brightens everything and cuts through the richness of the beans and turkey.
Taste and adjust seasoning. You might want more salt, cumin, or lime juice.
Serving
Ladle the chili into bowls. Top with a dollop of Greek yogurt (acts like sour cream but adds protein), diced avocado, and extra cilantro.
Serve with lime wedges on the side for squeezing over the top.
This makes 8 servings. Each serving has approximately 300 calories and 30 grams of protein, depending on your toppings.
Leftovers keep in the refrigerator for up to 5 days and freeze beautifully for up to 3 months. Store in individual portions for easy grab-and-go meals.
Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth if it’s thickened too much in storage.
This chili is naturally gluten-free and can easily be made dairy-free by skipping the Greek yogurt topping. It’s filling enough to eat on its own, or you can serve it with a side of cornbread or over brown rice for extra heartiness.
The white beans provide fiber and plant-based protein alongside the turkey, making this a complete, balanced meal that keeps you full without feeling heavy.
