Kalyn's Kitchen

Turkey and Pinto Bean White Chili

Turkey and Pinto Bean White Chili will be delicious with ground turkey, but use leftover turkey if you have some! This delicious chili is gluten-free; double the amount of turkey and use less beans for a lower-carb version. 

PIN Turkey and Pinto Bean White Chili with Lime to make some later!

Ground Turkey (or Leftover Turkey) and Pinto Bean White Chili with Lime found on KalynsKitchen.com

I’m excited to share the updated photos for this Turkey and Pinto Bean White Chili! I’ve made this tasty chili with ground turkey (like you see in the photos), but I’ve also made it with leftover turkey and leftover chicken, and all the versions were delicious.  No matter which kind of poultry you use, this is a great chili recipe to add to your collection, but please, please, please don’t skip the lime juice. That’s the secret ingredient that makes this chili over-the-top good.

Of course this Turkey and Pinto Bean Chili is great to make with leftover turkey if you’re lucky enough to get some! Check out 25+ Healthy Recipes using Leftover Turkey or Chicken if you need more ideas!


Ground Turkey (or Leftover Turkey) and Pinto Bean White Chili with Lime found on KalynsKitchen.com

How to Make Turkey and Pinto Bean White Chili:

(Scroll down for complete recipe with nutritional information.)

  1. If you’re making this with ground turkey, cook that separately until the turkey is nicely browned.
  2. Both versions start the recipe by sauteing a chopped onion, minced garlic, and a can of diced green chiles.
  3. Then add dried cilantro (if using), ground cumin, Mexican Oregano, and Epazote (affiliate link) and cook a few minutes more. Don’t stress if you don’t have all those herbs, use the ones you have.
  4. Then add pinto beans and the liquid from the beans, homemade turkey stock or homemade chicken stock (or use canned broth) and one cup water.
  5. Let this mixture simmer about 30 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended.
  6. If you’re using ground turkey, add it after the soup has simmered 30 minutes and cook the chili 15-30 minutes more                 .
  7. If you’re making this with diced leftover turkey, simmer the onions, garlic, herbs, beans, and stock about 45 minutes, then add the chopped turkey (or chicken)  and simmer  only about 5-10 minutes more.
  8. Then add the fresh lime juice and salt and pepper to taste right before you serve the chili.
  9. Serve with grated cheese and sour cream to add at the table if desired.

Turkey and Pinto Bean White Chili finished chili with toppings

More Tasty Ideas with Leftover Turkey (or Chicken):

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice 
Leftover Turkey Shepherd’s Pie with Garlic-Parmesan Cauliflower Topping 
Slow Cooker Turkey (or chicken) Soup with Spinach and Lemon

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Ground Turkey (or Leftover Turkey) and Pinto Bean White Chili with Lime found on KalynsKitchen.com

Turkey and Pinto Bean White Chili

Yield 6 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Turkey and Pinto Bean White Chili will be delicious with ground turkey or leftover turkey, but please don't skip the touch of lime!

Ingredients

  • 1 cup diced onion
  • 1 T olive oil, divided
  • 2 tsp. minced garlic
  • one 4 oz. can diced green Anaheim chiles with liquid (see notes)
  • 1 T dried cilantro (optional but recommended)
  • 2 tsp. ground cumin (or less)
  • 1 tsp. Mexican oregano
  • 1/2 tsp. ground Epazote (optional but recommended)
  • 2 cans pinto beans with liquid
  • 4 cups homemade turkey stock (see notes)
  • 1 cup water
  • 1 lb. ground turkey (see notes)
  • 3 T fresh squeezed lime juice
  • salt and fresh ground black pepper to taste
  • grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
  • fresh chopped cilantro or sliced green onions for serving, optional

Instructions

  1. Chop onion into small dice. Heat olive oil in a heavy pan big enough to hold all the chili, add onion and saute on low heat 3-4 minutes, or until onion is starting to soften.
  2. Add minced garlic and canned green Anaheim chiles and saute about 2 minutes more. Then add dried cilantro (if using), ground cumin, Mexican oregano, and Epazote (affiliate link) and saute about 2 minutes more.
  3. If using ground turkey, heat 2 tsp. olive oil in a separate frying pan and brown turkey well while you are sauteeing the onion, garlic, chiles, and herbs.
  4. Add 2 cans pinto beans with liquid. (The dried epazote helps make beans less gas-producing. Normally I rinse canned beans, which also helps with this, so if you don’t have epazote I would probably rinse the beans.)
  5. Add turkey stock or chicken stock and water and let chili simmer on low for about 30 minutes, stirring a few times.
  6. If you're using ground turkey, add it after the soup has simmered 30 minutes and cook the chili 15-30 minutes more, then stir in the fresh lime juice and salt and pepper right before you serve the chili.
  7. If you're making this diced leftover turkey, simmer the onions, garlic, herbs, beans, and stock about 45 minutes, then add the chopped turkey (or chicken)  and simmer  only about 5-10 minutes.
  8. Add fresh lime juice and season to taste with salt and fresh ground black pepper right before you serve the chili.
  9. Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.

Notes

You can use a 7 oz. can of diced green chiles (affiliate link) if you like it spicy. If you don't have turkey stock you can use chicken stock or canned chicken broth. If you're making this with leftover turkey use 2-3 cups diced leftover turkey.

This recipe was created by Kalyn and was originally posted for Weekend Herb Blogging, hosted by Lynne from Cafe Lynnylu.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 548mgCarbohydrates: 29gFiber: 6gSugar: 6gProtein: 35g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans are a wonderful low-glycemic food, and everything about this Turkey and Pinto Bean White Chili  is great for any phase of the original South Beach Diet. If you’d like a lower-carb version of this recipe I would double the amount of turkey and use only one can of beans, but dried beans are probably too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Check out Chili Recipes for more tummy-warming chili ideas! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Turkey and Pinto Bean White Chili with Lime was first posted in 2009. The recipe was updated with better photos November 2014 and updated again September 2020.

Pinterest image of Turkey and Pinto Bean White Chili

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    37 Comments on “Turkey and Pinto Bean White Chili”

  1. Made this tonight with leftover turkey and it was delicious! Didn't even have any left for lunch tomorrow! 🙁

    This is definitely a keeper and would work great with chicken or ground meat as well. I didn't even have all the ingredients on hand, but it's easy to adjust as needed. Thanks for posting it!

  2. Hi, K, this looks wonderful! I seem to be missing the "save recipe" button; is it me?

    • Glad you like the recipe. I am sorry to say that Ziplist is discontinuing the Recipe Box and Shopping List features effective December 10. You should have gotten an several e-mails about this from Ziplist at the e-mail address you signed up as. I removed the SAVE button because it's not going to work after December 10, but you can still access your saved recipes until then and after Thanksgiving I'll post some information about how to transfer the recipes and other options.

  3. The hit of fresh lime right before serving makes this soup absolutely wonderful! I'll be making it again this winter; I use a shredded rotisserie turkey or chicken.

  4. I chose South Beach to manage my weight so I would not have to calculate calories, points, carbs, or fat grams, so I don't have that information.

  5. by any chance would you know the calories for this dish. It looks great thanks.

  6. Thanks for the nice feedback! I do think petite diced tomatoes would taste great in this if you want a more tomatoey chili recipe. (Is tomatoey even a word. Anyway, you know what I mean!)

  7. Hi Kalyn!!! First, you rock, and your recipes ROCK my household!!! Thank you for sharing your great tasting recipes. With this recipe I used ground Turkey but wondered if it would be okay to add petite diced tomatoes? Or would that just throw it off? Wanted to add something else in there and saw in your Black Bean Chile recipe it included the petite diced tomatoes. Thank you.

  8. Hi Linda,

    Epazote comes from Mexico, and it's definitely optional in the recipe but it does add a nice flavor (and also supposedly reduces the gas-causing effects of dried beans. You can buy epazote from Penzeys, one of my favorite places to buy spices online.

  9. Hi, Kalyn, I made this over this past week. We really enjoyed it. However, where do you find epazote? Is there somewhere that I can order it online? Not too much is available here in Hilo. Thank you. I am enjoying your website. Aloha, Linda

  10. Claire, so glad to hear you enjoyed it; thanks for taking time to let me know.

  11. I made this tonight and we absolutely loved it. A definite repeat. Thanks!!

  12. Made this tonight, excellent! I love the combination of flavors and probably saved some leftover turkey that was a little bland (I didn't make it..). I will be having this for lunch for the next few days.

  13. Lori, I love fresh cilantro, but using both fresh and dried cilantro really gives nice cilantro undertones besides the fresh cilantro flavor.

    Marilyn, glad to be able to remind you of home! I can imagine turkey is hard to come by there.

    The Harings, so glad to hear it was a hit!

  14. I just made this recipe in the crock pot the other day. It turned out seriously good! I added some jalapenos for some extra spice and my husband loved it! Thanks for posting this.