White Turkey Chili is a hearty and satisfying Weight Watchers classic full of comforting flavors. Plus, it’s a breeze to make! This one-pot chili uses affordable pantry staples and is incredibly versatile—it’s a great way to use up produce and clean out your fridge!
This Zero-Point Weight Watchers turkey chili with white beans and veggies is packed with protein and nutrients. For more easy and delicious low-point meals, check out our Dinner Recipes page!
Why you should try White Turkey Chili?
- Zero points: This is a ZeroPoint Weight Watchers dish, which means I can enjoy a large, comforting bowl without worrying about my points. Honestly, I’ve even had this chili for dinner multiple times without feeling guilty.
- Accessible ingredients: The ingredients are also super easy to find. I almost always have everything in my fridge and pantry, so it’s a go-to recipe when I need something quick. If I don’t have ground turkey on hand, I just chop up turkey breast into small pieces—it still turns out fantastic with slightly different texture.
- One-pot meal I love it because I enjoy cooking, but I really don’t like doing dishes. This one-pot chili is so convenient and clean-up is a breeze.
Servings: 4
Serving Size: 1 large bowl
Prep Time: 15 minutes
Cook Time: 30 minutes
0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 lb (450 g) ground turkey
- 1 tsp salt (6 g)
- 1 tsp ground cumin (2 g)
- ½ tsp black pepper (1 g)
- 1 tsp dried oregano (1 g)
- ½ tsp smoked paprika (1 g)
- 1 tbsp vinegar (15 mL)
- 1 tsp canola oil (5 mL)
- 1 medium onion, diced (about 1 cup or 150 g)
- 2 mild green chiles, diced (such as Anaheim or Poblano, about ¾ cup or 120 g)
- 1 can white beans, drained and rinsed (15 oz or 425 g)
- 4 cups chicken broth (960 mL)
Instructions:
- Season the turkey: In a large bowl, combine the ground turkey with salt, cumin, black pepper, oregano, smoked paprika, and vinegar. Mix everything thoroughly with your hands or a spoon, ensuring the turkey is evenly seasoned. Let the turkey marinate for about 20-30 minutes if you have time, but this step is optional.
- Cook the turkey: Heat the canola oil in a large pot over medium heat. Once hot, add the seasoned ground turkey. Break it up with a spoon and cook for 6-8 minutes until browned and cooked through. Remove the turkey from the pot and set aside.
- Sauté the vegetables: In the same pot, add the diced onion and green chiles. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Simmer the chili: Return the cooked turkey to the pot. Add the drained white beans and chicken broth. Stir to combine and bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally to allow the flavors to meld.
- Adjust seasoning and serve: After simmering, taste the chili and adjust the seasoning if needed. For a creamier texture, blend 1 cup of the chili and return it to the pot. Stir to combine and heat through.
- Serve: Ladle the chili into bowls and serve hot. Garnish with fresh cilantro and a squeeze of lime if desired.
Variations and Substitutions for White Turkey Chili
If you want to switch things up or are missing certain ingredients, there are plenty of ways to adapt this White Turkey Chili.
- Turkey vs. Chicken: If you don’t have ground turkey on hand, ground chicken breast works just as well. The flavor is slightly milder, but it’s a great alternative with a similar nutritional profile. Sometimes, I even use finely chopped chicken breast instead, and the chili turns out just as delicious.
- Pepper Choices: I typically use mild green chiles in my chili, but you can easily swap them for red chiles or even bell peppers if you want more control over the spiciness. In fact, using bell peppers is a great way to make the chili less spicy if you have family members with milder tastes. If anyone wants a bit of heat, they can always add their own spice individually.
- Creamy Variation: One of my favorite tweaks is stirring in a couple of tablespoons of Greek yogurt at the end of cooking. It gives the chili a creamy texture without adding too many extra calories or points. Plus, it’s a great way to get that classic “white chili” look without needing heavy cream or cheese.
Tips and Tricks for Making White Turkey Chili
Here are some useful tips to ensure your White Turkey Chili turns out perfect every time:
- Brown the turkey well: Take your time to properly brown the turkey. This step helps the meat develop a firm texture. Don’t skip this step—let the turkey get those nice golden-brown bits!
- Don’t skimp on the veggies: Whether it’s onions, green chiles, or bell peppers, make sure to sauté them until they’re soft and fragrant.
- Want it creamier? For a more luxurious texture, try this trick: take about a cup of the finished chili, blend it until smooth, and then stir it back into the pot. It instantly thickens the chili, giving it a creamy, velvety feel without any added dairy.
- Toppings matter: In Mexican cuisine, chili is often served with a variety of toppings, and I love doing the same. For a fresh, flavorful finish, top your bowl with chopped chiles, diced red onions, avocado slices, lime wedges, and a bit of cilantro. And for that final creamy touch, add a dollop of Greek yogurt—it’s a fantastic alternative to sour cream.
White Turkey Chili is one of those recipes that checks all the boxes: it’s easy, healthy, and delicious.
White Turkey Chili
A deeply flavorful Weight Watchers chili recipe with ground turkey.
Ingredients
- 1 lb 450 g ground turkey
- 1 tsp salt, 6 g
- 1 tsp ground cumin, 2 g
- ½ tsp black pepper, 1 g
- 1 tsp dried oregano, 1 g
- ½ tsp smoked paprika, 1 g
- 1 tbsp vinegar, 15 mL
- 1 tsp canola oil, 5 mL
- 1 medium onion, diced (about 1 cup or 150 g)
- 2 mild green chiles, diced (such as Anaheim or Poblano, about ¾ cup or 120 g)
- 1 can white beans, drained and rinsed (15 oz or 425 g)
- 4 cups chicken broth, 960 mL
Instructions
- Season the turkey: In a large bowl, combine the ground turkey with salt, cumin, black pepper, oregano, smoked paprika, and vinegar. Mix everything thoroughly with your hands or a spoon, ensuring the turkey is evenly seasoned. Let the turkey marinate for about 20-30 minutes if you have time, but this step is optional.
- Cook the turkey: Heat the canola oil in a large pot over medium heat. Once hot, add the seasoned ground turkey. Break it up with a spoon and cook for 6-8 minutes until browned and cooked through. Remove the turkey from the pot and set aside.
- Sauté the vegetables: In the same pot, add the diced onion and green chiles. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Simmer the chili: Return the cooked turkey to the pot. Add the drained white beans and chicken broth. Stir to combine and bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally to allow the flavors to meld.
- Adjust seasoning : After simmering, taste the chili and adjust the seasoning if needed. For a creamier texture, blend 1 cup of the chili and return it to the pot. Stir to combine and heat through.
- Serve: Ladle the chili into bowls and serve hot. Garnish with fresh cilantro and a squeeze of lime if desired.
Notes
Zero WW points per serving.
Nutrition
Serving: 509gCalories: 326kcalCarbohydrates: 26gProtein: 31gFat: 11gSaturated Fat: 2.6gCholesterol: 83mgSodium: 817mgPotassium: 797mgFiber: 5.7gSugar: 0.9gCalcium: 120mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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