Photo of Turkey and white bean chili by WW

Turkey and white bean chili

5 - 8
PersonalPoints™ per serving
Total Time
37 min
15 min
22 min
Keep a package of lean ground turkey breast in your freezer. It's a great source of protein and such a versatile ingredient in many types of recipes. Double this chili recipe, let it come to room temperature, cover and refrigerate for up to four days. Enjoy as is or using a slotted spoon, serve over baked potatoes, sauteed cauliflower rice or grilled polenta rounds.


Canola oil

2 tsp(s)

Uncooked 93% lean ground turkey

1 pound(s)

Table salt

½ tsp(s)

Uncooked red onion(s)

1 medium, chopped

Orange bell pepper

1 large, or red variety, diced

Garlic clove(s)

1 clove(s), large, crushed through garlic press

Ground cumin

1½ tsp(s)

Dried oregano

½ tsp(s)

Ground cinnamon

¼ tsp(s)

Cayenne pepper


Canned great northern beans

15 oz, rinsed and drained

Salsa verde

1½ cup(s), 1 (12-oz jar)

Reduced sodium canned chicken broth

1 cup(s)

Plain fat free Greek yogurt

4 tbsp(s)


2 tbsp(s)

Fresh lime(s)

½ item(s)


  1. Heat oil in Dutch oven over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, 2–3 minutes.
  2. Add onion and bell pepper. Cook, covered, stirring occasionally, until vegetables are tender, 3–4 minutes. Add garlic, cumin, oregano, cinnamon, and cayenne and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, salsa, and broth and bring to boil. Reduce heat to low and simmer, covered, 10 minutes.
  3. Ladle chili into 4 bowls, top with yogurt, and sprinkle with cilantro. Serve with lime wedges.
  4. Serving size: 1½ cups chili and 1 Tbsp yogurt


Freeze any extra chili in single servings for up to three months.