Cannellini Bean & Turkey Chili

Just as hearty yet more wholesome than traditional red versions, this white bean chili is loaded with lean turkey, fresh veggies and a heaping helping of cannellinis. A type of white kidney bean, cannellinis have a mild, nutty flavor and cook up tender and creamy–perfect for a warm, stew-like dish that combines the different textures and complementary tastes of vegetables and meat. Spoon in  a dollop of Greek yogurt for a touch of cooling contrast to the spicy green chiles.

White Bean & Turkey Chili

Cannellini Bean & Turkey Chili

Serves: 2-4


20 oz. extra-lean ground turkey
1 zucchini, chopped
1 medium yellow onion, diced
1 Tbsp. minced garlic
1 (6 oz.) can sliced olives
1 (4 oz.) can green chiles
1 (15 oz.) can cannellini beans, undrained
½ cup low-sodium chicken broth
1 cup corn kernels, rinsed and drained
Herbal seasoning, to taste
Optional toppings: low-fat Greek yogurt, shredded cheese


1. In a large pot over medium to high heat, cook turkey, zucchini, garlic and onion.

2. Stir in beans (undrained), broth, corn, chiles and olives. Bring to a boil and reduce heat to medium.

3. Cover and let cook 10 to 15 minutes, stirring occasionally.

4. Serve topped with Greek yogurt.

About Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutherine University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.

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