30 Minute Ground Turkey & White Bean Chili
This easy ground turkey chili is a hearty, filling 30-minute dinner recipe. It’s made stove top with canned white beans, diced veggies, and uncooked quinoa for simplicity and ease. But don’t be fooled by how fast it comes together—this turkey chili is packed with fantastic flavor!
I love myself a good hearty ground turkey chili recipe. And it just so happens to be that I am a genius when it comes to dinner recipes made with ground turkey. It’s my favorite ground meat to cook with and I think it gets a bad rap.
Have you tried my ground turkey casserole recipe? If you know, you know. Or my Slow Cooker Turkey Meatballs? If not, I’m not sure what you’re waiting for and you’ll say the same thing once you give them a try.
Watch how easy it is to make
What type of quinoa to use?
You can use any color you like! Red, white or tri-colored!
Ingredients in turkey chili
- Olive oil – just a glug
- Yellow onion – diced
- Garlic cloves – measure with your heart. I say 3-4.
- Red bell pepper – can also use yellow or orange
- Poblano pepper – if you can’t find one, use a green bell pepper
- Ground turkey meat – the star of the show, but can also use ground beef
- Chili powder – adds tons of flavor
- Cumin – just a little
- Dried oregano – love this flavor
- Red pepper flakes – for a little heat
- Salt – always
- Diced tomatoes – can also use fire roasted
- Chicken stock – use low sodium
- Red kidney beans (rinsed and drained) – can use whatever beans you like
- Cannellini beans (rinsed and drained) – these are my favorite
- Uncooked quinoa – makes it easy!
How to make Turkey Chili
Packed with hearty beans, veggies, lean ground turkey, and a little quinoa. I love so many things about this Turkey White Bean Chili! First of all, it takes just 30 minutes to make. Perfect for a quick weeknight meal.
Or you totally have the option of making it in the slow cooker! It’s kinda the best of both worlds.
What to serve with turkey chili?
My absolute favorite thing to serve this with is my incredible Corn Bread which couldn’t be easier to make and makes for the PERFECT pairing.
This recipe makes delicious leftovers for lunch the next day, and freezes great as well!
We hope this becomes your new go-to chili recipe. It’s definitely ours.
30 Minute Ground Turkey and White Bean Chili
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
This easy ground turkey chili is a hearty, filling 30-minute dinner recipe. It’s made stove top with canned white beans, diced veggies, and uncooked quinoa for simplicity and ease. But don’t be fooled by how fast it comes together—this turkey chili is packed with fantastic flavor!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (small dice)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 poblano pepper (diced)
- 1 pound ground turkey meat
- 2 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 28 ounce can diced tomatoes
- 1 1/2 cups chicken stock
- 1 can red kidney beans (rinsed and drained)
- 1 can cannellini beans (rinsed and drained)
- 1/2 cup uncooked quinoa
Toppings
- Avocado
- Sour Cream or Greek Yogurt
- Shredded Cheese
- Cilantro
Instructions
- Heat oil over medium/high heat in a large pot. Add the onion and cook for 2-3 minutes. Add the garlic, bell pepper, and poblano pepper and cook another 3-5 minutes, stirring occasionally.
- Add the ground turkey, chili powder, cumin, oregano, red pepper flakes, and salt. Cook for about 5 minutes, breaking up the meat until it starts to brown.
- Add the diced tomatoes, chicken stock, beans, and quinoa. Stir to combine. Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes, until quinoa is cooked. Serve hot with your favorite toppings!
Notes
* To make this in the slow cooker, first brown the onions and turkey meat in a pan with a little olive oil. Then add to the slow cooker with the remaining ingredients and cook on high for 4 hours or on low for 7 hours.
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We had this tonight. Did not have pablano or quinoa, but it was great without them.
Glad it worked!
Made this tonight for my family. Had to leave out the quinoa since my mother doesn’t like quinoa but still came together well and tasted great. Even better for lunch leftovers than next day. Adding to our regular rotations because if I can get my elderly mother to eat something it’s a win in my book!
Love that it still worked without the quinoa! Such a win!! Thanks Brandy!
This really came together so fast. I had half a can of tomato sauce I needed to use so subbed that for the diced tomatoes. My hubby loved it too! Great quick weeknight dinner!
Perfect swap! so glad it turned out!
Omg this looks amazing. Perfect for a cold fall night. Can’t wait to try it!
You’re gonna love it!
HI! Do you think you could make this in the instant pot? If so, how long?
Can’t wait to try it! Thank you
How long would I cook this in the instant pot?
If making in a pressure cooker, do you recommend less stock? I’m pretty sure I made it last year in the pressure cooker but don’t remember if I cut liquid. Can’t wait to enjoy again this fall/winter.
You could try slightly less stock…Even if you use the full amount it should thicken up a bit as it cools. Also make sure you brown the meat first! Enjoy!!
Looking for nutritional info please