Slow Cooker Italian White Bean Turkey Chili Tips, FAQ & printable recipe

Tips for success

For the best texture, use ground turkey that is at least 93% lean. If you use extra-lean turkey, consider adding a tablespoon of olive oil to the slow cooker to keep it moist.

You can also brown the turkey in a skillet first for a deeper flavor, but it's not necessary—the slow cooker does the work. If you like a bit of heat, add a pinch of red pepper flakes with the Italian seasoning.

This chili is incredibly versatile. Serve it over rice, pasta, or with a side of crusty bread. Top with shredded Parmesan, a dollop of sour cream, or sliced green onions for extra freshness.

The leftovers taste even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Variations

• Spicy Sausage Twist: Replace half the ground turkey with spicy Italian sausage (casings removed). Brown the sausage in a skillet first, then add to the slow cooker with the turkey. Reduce the Italian seasoning to 1 tablespoon and add a pinch of red pepper flakes.
• Vegetarian Version: Omit the ground turkey and add an extra can of cannellini beans or a bag of frozen soy crumbles. Use vegetable broth instead of water if needed. Increase the Italian seasoning to 3 tablespoons and cook on low for 3 hours.
• Herb-Forward: Use a blend of fresh herbs instead of dried Italian seasoning: 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh basil, and 1 teaspoon fresh thyme. Add the fresh herbs in the last 30 minutes of cooking to preserve their brightness.
• Creamy White Chili: Stir in 1/2 cup heavy cream or a block of cream cheese during the last 30 minutes of cooking. This adds a rich, velvety texture that pairs beautifully with the beans and turkey. Reduce the crushed tomatoes to 14 ounces to keep the chili thick.

Storage and make-ahead

Fridge

Store cooled chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until piping hot.

Freezer

Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until bubbling. Add a splash of water or broth if the chili is too thick.

Let the chili cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. The flavors will continue to develop, making it even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.

This chili is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You can also freeze the fully cooked chili in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Serving ideas

Serve this chili hot, straight from the slow cooker. It's a complete meal on its own, but you can also pair it with a simple green salad, garlic bread, or a baked potato.

For a low-carb option, serve it over cauliflower rice or with a side of roasted vegetables. A sprinkle of fresh parsley or basil adds a bright finish.

For a family-style dinner, set out bowls of toppings like shredded cheese, diced avocado, chopped cilantro, and lime wedges so everyone can customize their bowl. This chili also makes a great filling for tacos, burritos, or stuffed peppers. Leftovers can be turned into chili mac by stirring in cooked pasta and extra cheese.

Frequently asked questions

Recipe card

Slow Cooker Italian White Bean Turkey Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb ground turkey
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 tbsp Italian seasoning
• 1 can (28 oz) crushed tomatoes

Instructions

1. Place the ground turkey in the slow cooker insert, breaking it into small crumbles with your hands or a spoon. Spread it evenly across the bottom.
2. Drain and rinse the cannellini beans in a colander, then add them to the slow cooker over the turkey.
3. Sprinkle the Italian seasoning over the turkey and beans. Use a spoon to toss everything gently so the herbs coat the ingredients.
4. Pour the crushed tomatoes over the seasoned turkey and beans. Stir everything together until well combined.
5. Cover the slow cooker and cook on low for 4 to 6 hours, until the turkey is cooked through and the flavors have melded.
6. Before serving, verify the ground turkey has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. Stir the chili well.
7. Ladle the chili into bowls and serve hot.

Contains: celery

Estimated nutrition per serving

Calories

320

Protein

30 g

Carbohydrates

28 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.