The Ultimate Turkey and White Bean Chili

Perfect for parties or a cozy and quiet night in.... (and yes you can use beef)

Let’s talk about the MVP of holiday party season: chili. This crowd-pleaser has been a go-to of mine for years because it checks all the boxes: tastes fantastic, feeds a small army, and requires zero last-minute party stress. You can make it ahead of time (even a day or two before), and it only gets better the longer it sits. But if entertaining and parties aren’t your thing…it’s also perfect for a cozy night in.

Yesterday, I made a GIANT batch—quadruple the recipe—for a catering drop-off for of all things….The Bold and the Beautiful office at CBS Studios (yes where they film Price is Right). As I lugged in chaffing dishes and chili toppings I was so kindly greeted with, “Chef Emily, is that the famous turkey chili?” It gave me that warm fuzzy feeling—and made me laugh. Who says chili isn’t glamorous? Even The Bold and the Beautiful are big fans of turkey chili! This recipe has been part of their holiday celebrations since 2015, making it an official tradition.

It’s also been the star at my own parties (especially great at open house style parties), where we set up a DIY chili station (the more toppings, the better—cheese, sour cream, bacon, pickled red onions, cilantro, avocado, jalapeños, chips, cornbread... you get it). If you’re feeling extra gracious and neighborly, it freezes beautifully, so it’s perfect to gift to someone with a new baby, recovering from something, or just having a tough week.

Ok but why turkey? I think I lean toward a leaner turkey chili because, well, I live in L.A. That’s what a lot of my clients want (protein-packed, lighter on the fat, heavy on the flavor). Also, it’s just not that cold here. But if you’re somewhere snowy and frigid that mandates a Big Bowl of Beef, or simply craving something heartier, you can absolutely swap in ground beef - (I would do an 85 percent blend.)

Last little brag: this chili has a resume: it won a chili cook-off in Budapest when I cooked at the U.S. Embassy and was featured in Southern California Magazine.

It's healthy, packed with protein, fiber, and veggies, and—fair warning—it really shines when it gets a solid three hours on the stove. But if you’re in a hurry (or just impatient), a little less time will still taste great.

A Few Notes:

• The Meat: Turkey keeps it light, but ground beef works too. I get freshly ground turkey meat when I can (the Whole Foods butcher counter usually has it) but the plastic tray ground turkey also works great. Dark meat has more flavor and moisture, but if you want to use white meat, you have my blessing.

• The Beer: Adds depth and flavor, but if you don’t have it or don’t cook with alcohol, just sub an extra cup of chicken stock. If you don’t have a dark beer, a lighter beer still adds some depth

• The Spices: I know it’s a long list. If you’re missing one or two, don’t stress—there’s enough flavor happening to cover for it. A few people have wondered about the cocoa and cinnamon - they add great complexity,like they do in Mexican molés.

• The Beans: You can use canned beans or dried beans. If using dried beans you have two options: soak them overnight and then cook them in the chili OR cook them using this method and then add the beans and brothy liquid to the chili before serving. Both ways turn out great.

• Batch Size: This recipe serves 8-10, but you can easily cut it in half, or get wild and double it. Leftovers are always a gift.

The secret here is patience. The longer it cooks, the better it gets. It’s like the party guest who shows up early, warms up the vibe, and stays late to help clean. Reliable, versatile, and always a hit. Grab a bowl, pile on the toppings, and let this chili do the heavy lifting for your holiday hosting—or life in general.

The Ultimate Turkey and Bean Chili

Yield: serves 8-10

Ingredients:

3 tablespoons olive oil
2 pounds of organic ground turkey (preferably dark)
1 large onion, diced
2 bell peppers (any color) deseeded and cut into small dice
1 jalepeño, minced with or without seeds - seeds will make it spicier (optional)
3 cloves garlic, minced
2 teaspoons coriander
2 teaspoons cumin
3 tablespoons chili powder
1 tablespoon paprika (sweet, hot or smoked)
1-2 canned chipotle peppers in adobo, minced, or 1 teaspoon ground chipotle
28 oz. can chopped or crushed tomatoes
4 cups chicken or beef stock
1 12 oz. bottle dark beer (optional)
2 rounded tablespoons tomato paste

1 heaping tablespoon unsweetened cocoa powder (preferably Dutch processed) 2 teaspoons cinnamon
3 15 oz. cans beans, drained and rinsed (I like pinto, cannellini or navy) OR 1 pound of dried beans, soaked over night in enough water to cover by 3 inches OR 1 pound of “brothy beans”

Accompaniments: sour cream, avocado, cilantro, cheddar, diced onion, lime wedges, bacon, pickled red onion, pickled jalepenos, chives, scallions, etc.

chili bar toppings and set up ideas from BuzzFeed, Thyme for the Table and Joe Lingeman

Instructions:

1. Heat a large pot and add olive oil and turkey meat. Cook until no longer pink, using a large spoon or potato masher to break up large chunks.

2. Add onions, bell peppers, jalepeño (if using), garlic and salt (about 2 teaspoons.) Sauté about 5-7 minutes until onions are soft and translucent.

3. Add coriander, cumin, chili powder, paprika, and chipotle. Sauté 5 minutes more over medium heat, stirring occasionally.

4. Add tomatoes, chicken stock, beer, tomato paste, cocoa powder and cinnamon. You can see in the video above I’m also making the “brothy beans” - letting them boil and then they will go into the oven to cook while the chili simmers. If you’re using soaked beans and cooking them in the chili, add them now (don't add the soaking liquid.) Bring the chili up to a rapid simmer and then reduce heat and simmer on low for 3 hours (or until beans are tender), partially covered. Stir occasionally to prevent scorching on bottom.

5. If at any point it looks like too much liquid has evaporated you can cover the chili with the lid more, or add liqiod like water, stock or beer. If you’re cooking the beans in the chili, some beans absorb more liquid than others so there’s no set measurement for this.

6. If using canned beans, or “brothy beans” add during last 10 minutes of cooking so the beans don’t get mushy.

7. When ready to serve, check for seasoning. The amount of salt you need to add will vary depending on how salty your stock was, and if your beans have already been salted or not. Serve with accompaniments listed above!
   

   Chili keeps refrigerated for 5 days and freezes up to 6 months.

Like it? If so, I’d love for you to share, like ❤️, and let me know what you think. Your feedback is important and can spark many ideas. Thanks so much