Ground Turkey and White Bean Chili

"This delicious recipe is easy to prepare and very satisfying. It's also great for my South Beach Diet. It's based on a recipe in Martha Stewart's Every Day Food magazine, but slightly modified."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by lisasverker photo by lisasverker
Ready In:




  • Heat canola oil in a dutch oven or deep skillet over medium high heat.
  • Add ground turkey and season with salt and pepper.
  • Cook until browned, stirring to break up turkey.
  • Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
  • Stir in ground cumin and tomato sauce and cook for 2 more minutes.
  • Add the cannellini beans, the broth and the water.
  • Bring to a boil.
  • Reduce heat and simmer until thicker, about 20 minutes.
  • Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.

Questions & Replies

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  1. Ms B.
    Very good chili. I used olive oil instead of the canola. I also didn't have jalapenos on hand, and therefore subbed green pepper. I added a couple of large spoonfuls of Salsa Fresca #72744 while sauteing the onions and green peppers. We did not garnish with sour cream, but did serve the chili with corn bread. Very easy and wonderful flavor.
  2. Clifford Boren
    Delicious. Great comfort food. Added a little bacon and some celery. Left out the cilantro as a matter of personal taste. Quick and easy to prepare. Will be doing this one again. Thanks, Nan.
  3. Melinda2
    My family liked this a lot and it was easy to prepare. I substituted canned Navy beans and saved the minced jalapenos to sprinkle on top with the cilantro for the adults as my DDs don't like things too spicy.
  4. alenafoodphoto
    Sour cream make a huge difference here! Yummy and comforting.
  5. Deantini
    I added some garlic and tomato paste, omitted the water and otherwise made as stated. Since I had the time I let it simmer for 90 min on low. We loved it, the flavours came together very nicely. I served with bowls of cheese, cilantro and sour cream. Will for sure make again. Made for ZWT


  1. R Register
    I used Casa Mamita diced tomatoes with green chilies instead of tomato sauce and the jalapeños. I also left out the water as I don't like a lot of fluids in my soups. Very flavorful with a little cheese added and a few broken tortilla chips. Will make again!
  2. hera7640
    Had this last night because we're cutting back on red meat.This was FABU,actually tastes better than ground beef & love the tomato sauce instead of boring canned tomatoes.Add to that the ease of prep and i'm tossing my old chili recipe.I may use less or no sugar next time,as you mention.The sweetness made me add more spices which made it even more delicious.Reminded me of the diner chili my Dad and I were obsessed with,rest his sweet chili loving soul.
  3. Vega Girl
    Wow!!! This is my new favorite way of preparing and enjoying chili!! This is absolutely delicious. I now like this more than regular chili and it is so much more healthy than regular chili using ground beef. I did use a can of green chilis instead of jalapenos. I used reduced fat sour cream to help save a few calories. Thanks for a GREAT recipe.
  4. drinkmore
    Thanks for a great chili using turkey. My husband really enjoyed this chili. I subbed great northern beans for the cannellini beans and used only 1 jalepeno!
  5. Susie D
    This was an easy meal with Mexican cornbread for a Sunday night. It has lots of flavor without being too spicy. I did substitute a 4 oz can of diced green chilies for the jalapenos. Thank you PanNan! Made for Fall 08 Pick A Chef.



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