Crowd-pleasing white bean chili from Cooking Light calls for canned beans and chicken broth, making prep convenient. Pureeing the bean mixture makes the soup thicker giving it more body. Cannelini beans will work in a pinch if you cannot find Great Northern beans.

under 45 mins

Ingredients for servings


  • 1 tablespoon canola oil

  • 2 cups diced yellow onion (about 2 medium)

  • 1.5 tablespoons chili powder

  • 1 tablespoon minced garlic

  • 1.5 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 3 cans Great Northern beans rinsed and drained (certified gluten-free if necessary), 15.8 ounce cans

  • 4 cups fat-free, less-sodium chicken broth

  • 3 cups chopped cooked turkey

  • 0.5 cup diced seeded plum tomato (about 1)

  • 0.33 cup chopped fresh cilantro

  • 2 tablespoons fresh lime juice

  • 0.5 teaspoon salt

  • 0.5 teaspoon freshly ground black pepper

  • 8 lime wedges (optional)


  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

  • Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired

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