Smoky Winter-White Bean Chili
Chilly weather means chili weather (am I right?). If you’re looking for new ways to enjoy a beloved classic, add this white bean rendition to the menu.
I’m obsessed with its smoky flavor, hearty texture and easy prep… it has become one of my go-to winter recipes. Personalize with your favorite toppers—think light sour cream, cilantro, avocado and salsa—then buckle in for some comfort food heaven.
Why you’ll love this recipe:
- One-pot wonder: Minimal cleanup makes it a breeze to prepare on busy weeknights.
- Customizable: Add your favorite veggies, adjust the spice level, or load it up with your go-to toppings.
- Meal prep-friendly: Makes excellent leftovers and freezes beautifully for future meals.
- Crowd-pleaser: Perfect for family dinners, potlucks, or cozy solo meals.
Chili holds a special place in my heart (and my kitchen!). I love making a big pot on Sundays when I usually have some family over—it fills the house with the most delicious aroma and sets the tone for a really cozy evening together.
We pile on our favorite toppings, sit around the table, and share stories from the week. For me, food isn’t just about nourishment—it’s about creating moments of connection and joy. Whether it’s this recipe, my Slow Cooker Salsa Verde Chicken, Butternut Squash Chicken Chili, or Pumpkin Turkey Chili, each one delivers cozy, feel-good flavors that warm both the body and soul. I’m so excited for you to bring it into your home, too. ❤
Enjoy it with one of my fave toppings: Pickled Jalapeños!
Smoky Winter-White Bean Chili
Ingredients
- 1 large yellow onion, diced (about 2 cups)
- 1 medium bell pepper, red, yellow, or orange, diced
- 2 stalks of celery, chopped (optional)
- 3 medium garlic cloves, minced (or ½ teaspoon garlic powder)
- 1⅓ pounds ground turkey or chicken, between 90 to 93% lean
- 30 ounces white beans, drained and rinsed
- 28 ounces “oven-roasted” diced tomatoes with liquid
- ¼ cup tomato paste
- 1 cup reduced-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper*
- 1 to 2 tablespoons lime juice
Optional toppers
- Avocado
- Nonfat plain Greek yogurt or light sour cream
- Cilantro
- Salsa
Instructions
- Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion, bell pepper and celery, if desired, and sauté, stirring occasionally, for about 6 to 7 minutes, or until the onion are softened and lightly browned. Add the garlic, stir everything together, and cook until fragrant, about 30 to 60 seconds.
- Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
- Add the beans, diced tomatoes, tomato paste, broth, chili powder, cumin, salt, smoked paprika, cayenne pepper (if using), lime juice, and stir. Reduce heat and simmer uncovered for 20 to 30 minutes, stirring occasionally.
- Enjoy with optional toppers, such as Greek yogurt or sour cream, chopped avocado, cilantro, and salsa.
Made it tonight, used seitan and vegetable broth. Very good and easy!
Hi Barb! We’re so glad you enjoyed this recipe. Great idea using seitan and vegetable broth, thank you for sharing how it turned out!
-Alison
Very yummy! Easy and quick too. I made it as written and topped with low fat shredded cheese and cilantro.
Hi Kathy! Thank you so much! So glad you liked this recipe. Shredded cheese and cilantro are the perfect topping! — Eliza (Team Joy)