White Bean, Turkey, and Sausage Chili

White Bean, Turkey, and Sausage Chili

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"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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1 h 10 m servings 588 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1322 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • You can use Hot Italian Turkey Sausage instead of pork, if you prefer. Whole jalapenos are optional, but tasty!



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 and...

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 ...

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!

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...

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.

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. Fabu...

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 ...

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 (in...

We loved it. I thought it may not have enough flavor because turkey can be so bland, but the cumin and garlic powder gave it just the right taste. I also added ground turkey to the recipe, as...

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