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.
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!
How to Make Turkey and Pinto Bean White Chili:
(Scroll down for complete recipe with nutritional information.)
- If you’re making this with ground turkey, cook that separately until the turkey is nicely browned.
- Both versions start the recipe by sauteing a chopped onion, minced garlic, and a can of diced green chiles.
- 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.
- 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.
- Let this mixture simmer about 30 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended.
- If you’re using ground turkey, add it after the soup has simmered 30 minutes and cook the chili 15-30 minutes more .
- 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.
- Then add the fresh lime juice and salt and pepper to taste right before you serve the chili.
- Serve with grated cheese and sour cream to add at the table if desired.
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!
- 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
- 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.
- 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.
- 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.
- 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.)
- Add turkey stock or chicken stock and water and let chili simmer on low for about 30 minutes, stirring a few times.
- 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.
- 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.
- Add fresh lime juice and season to taste with salt and fresh ground black pepper right before you serve the chili.
- Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.
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.
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.
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.