White Bean, Turkey, and Sausage Chili Recipe - Allrecipes.com
White Bean, Turkey, and Sausage Chili Recipe

White Bean, Turkey, and Sausage Chili

Recipe by  

"A family favorite vamp of chili from Grandma Cheryl! You MUST use a large cast-iron pan, or chili will not thicken as fast or as much! Can sub chicken breast for turkey cutlets. Jalapenos and hot sausage are optional, but add the most flavor if you're not scared of a little spice!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
  3. Heat olive oil in a large cast-iron pan over medium-high heat. Cook and stir turkey in hot oil until evenly browned, about 5 minutes.
  4. Season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. Add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
  5. Pour in the white kidney beans and chicken broth. Season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
  6. Mix in the chopped jalapeno and the whole jalapeno peppers, if desired. Remove the sausages from the oven and cut them into bite-sized pieces. Stir the sausage into the chili.
  7. Cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.
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  • Cook's Note:
  • You can use Hot Italian Turkey Sausage instead of pork, if you prefer. Whole jalapenos are optional, but tasty!

Reviews More Reviews

Feb 26, 2013

Loved it....I used hot Italian chicken sausage out of the casing and crumbled and I also used extra lean ground chicken instead of the turkey cutlets. I use low sodium fat free chicken broth andded some chopped red peppers and a zucchini diced for more veggies. Very nice served with low fat sour cream and shredded cheddar with tortilla chips for dipping...thanks!

Aug 11, 2013

This was surprisingly good! I was nervous about the large amount of cumin (and we love cumin) and garlic powder; but, the spices were not overpowering. I skipped the chopped jalapeños; but, I did add the whole jalapeños. I was curious about how that method would work. It adds a subtle layer of heat without having to chop the peppers. I also used hot Italian chicken sausage and lean ground turkey for the meat. I suggest browning the onions first in 1/2 tbs olive oil then use the other 1/2 tbs olive oil to cook the turkey separately. After browning the onions and turkey I put everything in the crock pot on high for 4 hours. Next time I might add a chopped tomato to the pot and then a bit of fresh parsley or cilantro in the final minutes if cooking. Top with some sour cream and cheddar cheese and serve with a hearty slice of rustic bread and a green salad for a complete meal.

Feb 08, 2013

This was a great recipe, but I did substitute lean ground turkey for the cutlets. I added a few red peppers since I had them on hand, and boy was this good!

Nov 18, 2014

I enjoyed this very much. It wasn't "chili" in the sense that most Texans think of red bean-type chili, but the flavor was very good. My husband suggested cooking the sausage out of the casing (as one reviewer had done) so it spreads a bit across each bite and, for us, adding carrots and perhaps another vegetable. I really liked the concept of adding in the whole jalapeno peppers during cooking. I'll use that idea in other stews/soups in the future!

Oct 05, 2014

Loved it! Seasonings are perfect and not overpowering at all. Making a second batch now. Yum! I did use Chicken Italian Sausage but other than that, kept everything the same.

Dec 08, 2013

This is a fantastic recipe! A perfect use for Thanksgiving turkey leftovers. We used regular crumbled sausage. We threw all the ingredients into the crock pot and let it simmer all day. Fabulous!

Nov 24, 2013

This was excellent. I often keep leftover chicken and turkey in the freezer from previous baking. I used that and some andouille sausage. And the leftovers were great too. A little cornbread on the side and we were in heaven.

Sep 29, 2013

Wow!!! I think I may like this better than my red chili. Only changes were I removed the sausage cases and browned (didn't fully cook) on the stove before cutting into pieces for the chili (instead of cooking in the oven). Also, added one 14 oz can of diced tomatoes with basil, garlic, and oregano. Used 2 jalapenos (not the other 2 that were optional). Simmered on stove for probably 4 hours. A little cheese, a little sour cream. Was amazing!!!


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 40.9 g
  • 82%
  • Sodium
  • 1322 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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