White Bean and Turkey Cilantro Chili

I made an amazing chili recently.  I took a step away from the standard red chili and went with a white chili.  I found the basic recipe on Weight Watchers.com and decided to alter it a bit to my liking and to use fresh ingredients I had available.  Recipes are nice, but sometimes you have to adjust to your palate and enjoy the creative process…

I served the chili with mini corn muffins.  (Wow!  I am getting hungry typing about this!)  This was completely delicious!  Enjoy it!

White Bean and Turkey Cilantro Chili


  2 pound(s) uncooked ground turkey breast  
  1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)   
  1 large onion(s), chopped   
  2 medium garlic clove(s), chopped   
  32 oz fat-free chicken broth   
  2 green bell peppers, chopped
  2 red bell peppers, chopped
  1 tsp chili powder, chipotle variety   
  30 oz canned white beans, drained and rinsed   
  4 jalapenoes, chopped
   1 can of diced tomatoes


  • Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
  • Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. 

Top with cilantro for further color and flavor as a garnish when serving. 


  1. How “spicy” is it? The recipe sounds easy but I like my chili with a “whama-lama-sing-song” kinda spicy punch. What do you think I could add that would mesh well with your ingredients but add that kind of “hotter than hell” kick?


    1. You can add a lot of spice just from the type of peppers you select. You can add chili peppers and cayenne peppers to the chili, or double up on the jalapenoes. Or you can take whatever your hottest item is in your pantry that gives you that personal “whama-lama-sing-song” spicy punch and throw it in there. Be creative! I know you can do it!


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