This white bean turkey chili is one of those bowls I turn to when I want something both comforting and light. I first developed this version after a holiday when I had leftover shredded turkey and a pantry full of white beans. The combination of tender turkey, creamy cannellini beans, roasted corn, and a subtle background of cumin and smoked paprika quickly became a household favorite. It warms the kitchen with savory, slightly smoky aromas and brings together textures that are both silky and hearty.

I remember the first time I served this to friends who expected a classic red chili. They were surprised by how satisfying a white-based pot could be. The beans give a velvety body without needing a roux, and the Greek yogurt stirred in at the end adds bright creaminess that plays beautifully with chopped cilantro and sliced avocado as toppings. This is an adaptable recipe that works for weeknight meals, potlucks, or a cozy weekend supper when you want something nourishing that still feels special.

Ingredients

• Olive oil: 1 tablespoon. Use extra virgin for flavor; a good brand like California or Spanish varietals will give a clean, fruity note and helps gently sauté aromatics.
• Garlic: 2 tablespoons minced. Fresh garlic gives the best aroma; I prefer pressing it for maximum integration into the broth.
• Yellow onion: 1 medium, diced. Look for firm, dry skins and sweet, mild flavor; the onion becomes translucent and forms the sweet base of the pot.
• Cilantro: 1 cup chopped. Adds brightness and herbal lift; add in early for a softened herb flavor and finish with some fresh leaves for garnish.
• Shredded turkey: 3 to 4 cups. Leftover roasted turkey or store-bought rotisserie turkey works well; shredding preserves texture and allows the meat to absorb broth flavors.
• Cannellini beans: Three 14 ounce cans, drained and rinsed. These beans are creamy and melt into the broth when lightly mashed.
• Corn: One 15 ounce can, drained. Adds sweet kernels and texture contrast; fire-roasted corn from a can is a lovely upgrade.
• Diced green chiles: Two 4.5 ounce cans. Provide mild heat and green peppery notes; choose mild or hot depending on your preference.
• Chicken broth: 5 cups. Use low-sodium if possible so you can control seasoning; richer homemade broth deepens the overall flavor.
• Greek yogurt: 1 cup. Full-fat or 2 percent gives a creamy finish when stirred in off the heat — it brightens the pot without curdling.
• Spices: 1/2 tablespoon cumin, 1/2 tablespoon dried oregano, 2 teaspoons chili powder, 1 teaspoon smoked paprika. These create a warm, layered spice profile.
• Salt and pepper: To taste. Start conservatively and adjust at the end.
• Optional toppings: Cilantro, avocado, shredded cheese, jalapeños, green onion. These let each diner customize texture and heat.

Instructions

Sauté aromatics:Heat 1 tablespoon olive oil in a large stock pot over medium heat. Add the diced medium yellow onion and 2 tablespoons minced garlic. Sauté until the onion is translucent and slightly softened, about 3 to 5 minutes. Watch carefully so the garlic does not brown. Add 1 cup chopped cilantro and stir for another minute to release fresh herb oils into the pan.Add the solids and liquids:To the pot, add 3 to 4 cups shredded turkey, three 14 ounce cans drained cannellini beans, one 15 ounce can drained corn, two 4.5 ounce cans diced green chiles, and 5 cups chicken broth. Sprinkle in 1/2 tablespoon cumin, 1/2 tablespoon oregano, 2 teaspoons chili powder, and 1 teaspoon smoked paprika. Stir well to combine and bring to a gentle simmer over medium heat.Simmer and meld flavors:Once simmering, reduce heat to low and cover the pot. Cook for 25 minutes to allow flavors to marry and the turkey to absorb spice. This gentle simmer gives the beans time to soften further and for the broth to develop depth.Thicken by mashing:After 25 minutes, uncover and use a potato masher to lightly mash beans 3 to 4 times across the pot. Aim to mash only a portion; this releases starch to thicken the liquid while retaining whole beans for texture. Let simmer uncovered for an additional 5 minutes to integrate the mashed beans.Finish with yogurt and season:Remove the pot from heat and stir in 1 cup Greek yogurt until fully incorporated. Taste and adjust salt and pepper. If you want more heat, add chopped jalapeño or a pinch of cayenne. Serve hot with optional toppings.

Storage Tips

To store, cool the pot to room temperature, then transfer into airtight containers. Refrigerate up to four days. For freezing, portion into meal-sized freezer-safe containers and leave a small headspace; freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator or rewarm gently in a pot with a splash of chicken broth to restore liquid. Avoid microwaving from frozen as it promotes uneven heating; reheating slowly preserves texture and color.

Ingredient Substitutions

If you do not have turkey, shredded rotisserie chicken is an easy substitute. For a vegetarian version, replace turkey with an extra 2 cups of cooked white beans and add 1 cup diced mushrooms or shredded jackfruit for texture. Swap Greek yogurt for sour cream or for a dairy-free option use plain unsweetened coconut yogurt — add at the end to maintain creaminess. If you want more heat, use a can of fire-roasted diced tomatoes with green chiles instead of plain chiles.

Serving Suggestions

Serve this with warm corn tortillas, crusty bread, or a simple green salad. Garnish with sliced avocado, chopped cilantro, shredded cheese, and diced green onions. For a heartier meal, ladle over steamed rice or quinoa. Pair with a crisp white wine or an amber ale. For a Southwestern touch, serve with lime wedges and pickled jalapeños.

Cultural Background

White chili is an evolution of traditional chili from the American Southwest. Unlike classic red chili, white versions focus on white beans and poultry, often incorporating green chiles that are emblematic of New Mexican and Tex-Mex flavors. The use of cumin and oregano nods to Mexican spice blends while the yogurt finish reflects a modern, lighter take on finishing soups and stews.

Seasonal Adaptations

In winter, use leftover holiday turkey and roasted winter squash for added depth. In summer, swap canned corn for fresh grilled corn and finish with a squeeze of lime for brightness. For a festive variation, add pumpkin puree and a touch of cinnamon for a fall-inspired bowl that walks the line between stew and chili.

Meal Prep Tips

Make a double batch and freeze individual portions for grab-and-go lunches. Chop toppings and store them separately to keep textures fresh. If prepping ahead, hold back the Greek yogurt and add it when reheating to keep the creaminess intact. Use shallow containers for quicker cooling and efficient refrigeration.

This pot has become synonymous with comfort in my kitchen. It is forgiving, adaptable, and always welcomes creativity. I hope you make it your own and build similar memories around a warm bowl of flavorful goodness.