Turkey and White Bean Chili

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“In ‘Williams-Sonoma: One Pot of the Day’”
7hrs 40mins

Ingredients Nutrition


  1. Put the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight.
  2. Drain and rinse the beans.
  3. Put the beans in a slow cooker.
  4. Add the chilies, bay leaves, and broth.
  5. The broth should cover the beans by about 1 ½ inches; supplement water if needed.
  6. Cover and cook on LOW for 6 hours; the beans should be tender.
  7. In a large heavy frying pan, heat the oil over medium heat.
  8. Add the turkey and cook, stirring to break up any clumps, until the meat is no longer pink, 8-10 minutes.
  9. Add the onion, 1 tsp salt, and several grindings of black pepper and sauté until the onion is soft and lightly golden, about 10 minutes.
  10. Add the garlic, chili powder, cumin, and cayenne, and stir tor 2-3 minutes to release their aroma.
  11. Transfer the contents of the pan to the slow cooker and increase heat to HIGH.
  12. Cover and cook, stirring 2-3 times, until slightly thickened, 30-40 minutes.
  13. Adjust the seasoning.
  14. Ladle the chili into shallow bowls.
  15. Garnish with sour cream, green onions, and cilantro and serve.

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