Turkey and White Bean Chili


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Redolent of cumin, green chiles, and marjoram—my favorite underutilized herb—and thick and creamy from cannellini beans, this dish is easy to pull off on a weeknight, and also festive for a casual chili party.


  • Olive oil, 1 tablespoon
  • Large yellow onion, 1, finely chopped
  • Large red bell pepper, 1, chopped
  • Large clove garlic, 1, minced (optional)
  • Red pepper flakes, ½ teaspoon
  • Ground cumin, 2 teaspoons
  • Ground dark-meat turkey, 1 lb (500 g)
  • Kosher salt and freshly ground black pepper
  • Cannellini beans, 2 cans (15 oz/470 g each), liquid drained and reserved
  • Gluten-free chicken broth, 1 cup (8 fl oz/250 ml)
  • Diced green chilies, 2 cans (4 oz/145 g each)
  • Heavy cream, cup (3 fl oz/80 ml)
  • Dried marjoram, 1 teaspoon
  • Fresh cilantro, coarsely chopped for garnish
  • Toppings of your choice such as finely chopped red onion, minced red jalapeño, diced peeled avocado


  1. In a heavy large pot over medium-high heat, warm the oil. Add the onion, bell pepper, garlic, if using, and pepper flakes and sauté until the onion is translucent, about 8 minutes. Add the cumin and stir until fragrant, about 30 seconds. Add the turkey and sprinkle lightly with salt and black pepper. Cook until the turkey is no longer pink, breaking up the meat with a spoon, about 4 minutes.
  2. Add the beans and ⠔ cup (5 fl oz/160 ml) of their liquid to the pot along with the broth, green chiles, cream, and marjoram. Bring to a boil, stirring frequently. Reduce the heat and simmer to blend the flavors, stirring occasionally, about 15 minutes; thin with more bean liquid, if desired.
  3. Taste the chili and adjust the seasoning. Spoon into warmed bowls and sprinkle with cilantro. Serve right away with the toppings in bowls alongside.