I don’t think there’s anything more comforting than a steaming bowl of Turkey Chili with White Beans & Bok Choy after a cold day outdoors. The combination of hearty beans, savory ground turkey, and soulful seasoning brings everyone to the table in my house.
Growing up, I usually walked home for lunch, but chili day was the exception—I’d beg my mom to let me eat at school just for that classic bowl paired with a cinnamon roll. These days, my husband’s the real chili enthusiast. He could eat beans daily, and chili is his go-to meal in hunting camp—warm, filling, and full of energy for a long day outside.
Over the years, I’ve played with ways to pack in more nutrition and flavor, making sure our chili isn’t just hearty but vibrant with fresh veggies and lots of taste. Sometimes, I add a splash of white wine for extra depth, but this version keeps it simple and family-friendly. This turkey chili with white beans really delivers and includes bok choy for an extra calcium boost.
The Secret Sauce: Taco ‘Bout Tasty!
That’s where Taco ‘Bout Tasty! comes in. It’s not just for tacos—this blend is the secret behind the crave-worthy aroma and bold flavor in so many of our family meals, especially chili. I once used it to season three slow-cooked roasts that I turned into nine different dishes. Taco ‘Bout Tasty! has become my most frequently re-ordered product. Families who need a gluten-free, additive-free, and allergy-friendly option say they love the clean ingredients and mild, family-friendly taste.
What Else Goes Into the Turkey Chili with White Beans?
Let’s take a closer look at the nutrient-dense ingredients that make this turkey chili with white beans both delicious and nourishing. Each component brings flavor, color, and its own set of health benefits to your bowl!
Ground Turkey: A lean, high-quality source of protein that fuels muscle repair and keeps this chili light yet satisfying—perfect for everyday family meals or refueling after an active day.
Bok Choy: Mild, crunchy, and rich in calcium, vitamin K, and antioxidants, bok choy supports bone health and cellular defense. Its gentle green color and subtle crunch make every spoonful more nutritious.
Carrots: Packed with beta-carotene and fiber to promote eye health, immunity, and gut wellness. Carrots add vibrant color and a hint of natural sweetness, balancing and deepening the chili’s flavor.
Onion: A source of prebiotics and phytochemicals that support gut health and reduce inflammation. Onions lay the savory foundation, infusing the chili with aromatic warmth in every bite.
Yellow Bell Pepper: Loaded with vitamin C and carotenoids for immune support and antioxidant protection. Their subtle sweetness and cheerful color round out the chili and make it appealing to the whole family.
Mild Green Chiles: Deliver vitamin C for immunity, plus gentle heat and a hint of capsaicin for metabolic support—without making the chili too spicy for kids or sensitive palates.
White Beans (Navy or Cannellini): Excellent plant-based sources of calcium, iron, potassium, and fiber. Beans nourish bones, balance blood sugar, and make the chili creamy, hearty, and filling.
Chicken Bone Broth: Adds body, savory depth, and collagen/gelatin (amino acids like glycine and proline). Bone broth also provides some protein and trace minerals. Use vegetable broth for a plant-based version.
Limes: Brightens the flavors with a burst of vitamin C, while also boosting iron absorption from the beans and veggies.
Fresh Cilantro: A refreshing finish packed with antioxidants and detoxifying compounds; cilantro adds herbal lift and a pop of green to each serving.
With all these nutrient-packed veggies and lean turkey, every bite is deeply satisfying and gut-healthy. Once your beans are soaked and cooked, assembling the chili is simple and fast—ideal for meal prep or cozy weeknight dinners.
How To Make Turkey Chili with White Beans
Ready to bring this turkey chili with white beans and bok choy to life? Here’s a quick overview of the steps—you’ll find it easier than you think, and perfect for meal prep or busy weeknights.
- Soak, drain, and cook white beans using your preferred method.
- Sauté ground turkey in olive oil.
- Add bok choy, carrots, onion, and bell pepper; cook until softened.
- Stir in Taco ‘Bout Tasty! until fragrant.
- Add green chiles, beans, and broth; simmer.
- Serve with lime wedges and fresh cilantro.
That’s the basic flow! For the best texture and flavor, don’t rush the simmer. Let all those veggies and beans meld. If you’re new to cooking beans from scratch, check out the section below for tips on getting perfect beans every time.
Antinutrients in Beans
I recommend soaking and then pressure cooking beans not only to improve texture, but to help reduce naturally-occurring anti-nutrients.
Soaking beans helps lower phytate (aka phytic acid) content. Phytates can bind to minerals like iron, calcium, and zinc, making them harder to absorb. By soaking and then draining beans before cooking, some of these compounds are leached out, making minerals more available for absorption.
Pressure cooking beans effectively breaks down lectins. Lectins are natural proteins found in beans that can bind to nutrients in the digestive tract—especially minerals like calcium, iron, and zinc—making them harder for your body to absorb. Lectins can also bind to cell walls in your gut, interfering with nutrient absorption and sometimes causing digestive discomfort.
For those looking to maximize nutrition and tolerate beans better, this method gives better results than simply boiling or using canned beans. It’s a win for both health and taste!
Bean Cooking Time Explained
Like a lot of other recipes, this turkey chili with white beans recipe gives a range of cooking times for the beans. I get that this can be confusing and frustrating, and I wish I could be more precise. However, bean cooking times vary due to various factors like the following:
- Bean Variety & Age: Navy and cannellini beans generally cook faster than larger or older beans. The drier and older the bean, the longer it takes to soften.
- Soaking: Soaked beans cook significantly faster and more evenly. If you skip soaking, expect to add extra time on the stovetop or in your pressure cooker.
- Altitude: At higher elevations, beans need extra time because boiling happens at a lower temperature.
- Tenderness Test: Taste a bean near the end of cooking; if it’s still firm, simply continue simmering or add a few minutes under pressure. Don’t worry if it takes longer than a recipe suggests—beans behave differently.
If you ever feel unsure about how your beans will turn out, remember that patience (and a taste test) are your best tools. With practice, adapting your cooking method for your kitchen and taste preferences gets easier. Still curious, or looking for extra tips about substitutions, prep, and storage? Check out the following frequently asked questions for even more helpful answers.
FAQs About Turkey Chili with White Beans and Bok Choy
What’s the best way to adapt this for meal prep?
Cook a double batch, cool quickly, and portion into 2-cup glass containers with lids. Refrigerate up to 4 days. The chili thickens as it chills, so add a splash of broth or water when reheating. Keep the lime and cilantro separate and add after reheating.
Can I use canned beans instead of dried?
Yes. Use 2 (15-oz) cans white beans, drained and rinsed until the water runs clear. This helps remove saponins in beans, which can cause digestive discomfort in some people. Skip the soak and pressure-cooking and shorten the simmer to 10 to 15 minutes.
Can I freeze leftovers—and how do I reheat them?
Yes. Freeze in airtight containers (leave some headspace) for up to 3 months. Thaw overnight or warm from frozen on the stovetop over low with a splash of broth, stirring occasionally. Finish with fresh lime and cilantro.
How can I make this chili vegetarian or vegan?
Omit the turkey and add an extra can (50% more) of white beans or finely chopped mushrooms for texture. Use vegetable broth instead of chicken broth.
What’s the benefit of using bok choy in chili?
Bok choy is a gently flavored, low-oxalate leafy green that adds tenderness and crunch while contributing calcium, vitamin K, and vitamin C—perfect for a “white” (non-tomato) chili.
How spicy is this chili? Can I make it milder or hotter?
Made with mild green chiles and Taco ‘Bout Tasty!, this turkey chili with white beans is mild. If you want it milder, omit the green chiles. If you want it hotter, use hot green chiles and/or add a chopped jalapeño or a pinch of cayenne.
Can I swap ground chicken or beef for turkey?
Yes. Ground chicken is a simple swap. Beef or wild game, such as venison, also works but gives a deeper color/flavor (less “white”). For beef, I recommend grass-fed and -finished, but if you use conventionally raised (grain-fed) beef, choose 90% lean and drain excess fat after browning.
What toppings go best with this chili?
This recipe keeps it simple with cilantro and lime, but you can dress this up in multiple ways to make it your own. Garnish your bowl with chopped green onions, sliced black olives, or chopped tomatoes. If you do dairy and want even more calcium, add a spoonful of sour cream or plain Greek yogurt.
Is there a substitute for Taco 'Bout Tasty! if I don’t have it?
You can use your own taco seasoning or chili powder, but you really should try Taco ‘Bout Tasty!
Is bone broth necessary, or will regular broth work?
Regular chicken or vegetable broth is fine. Bone broth adds body, collagen/gelatin, and trace minerals, but it’s optional.
Is Turkey Chili with White Beans gut-healthy?
Absolutely. This chili is packed with fiber-rich ingredients—white beans, bok choy, carrots, onion, and bell pepper—to help regulate bowel movements, feed beneficial gut bacteria, and keep you feeling full longer. Each bowl contains about 8 to 15 grams of fiber with navy beans on the higher end and cannellini on the lower end of this range.
Get in the Kitchen!
If you’re ready for a cozy, veggie-packed twist on classic chili, this turkey chili with white beans and bok choy is sure to become a staple in your kitchen. You’ll find the simple recipe just below—give it a try and let me know how you made it your own. Did you try a favorite topping or tweak? Leave a comment.
