Tomato Basil Turkey Chili With Cannellini Beans

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp extra-virgin olive oil
• 1 1/2 lb ground turkey (about 93% lean)
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 1/2 tsp dried basil
• 1/2–1 tsp crushed red pepper flakes
• 1 1/2 tsp kosher salt + 1/2 tsp black pepper
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 tsp sugar
• 1/2 tbsp balsamic or red wine vinegar
• 1/2 cup chopped fresh basil, plus extra for serving
• Freshly grated Parmesan, for serving (optional)

Do This

• 1. Warm oil in a large pot over medium-high heat; brown the ground turkey, breaking it up, about 5–7 minutes.
• 2. Add onion, carrots, celery, and bell pepper; cook until softened, about 6–8 minutes. Stir in garlic.
• 3. Mix in tomato paste, oregano, dried basil, red pepper flakes, salt, and black pepper; cook 1–2 minutes to toast.
• 4. Pour in crushed tomatoes, chicken broth, and sugar; stir, then add cannellini beans and bay leaf if using.
• 5. Bring to a gentle boil, reduce to a simmer, and cook uncovered 20–25 minutes, stirring occasionally.
• 6. Turn off heat; stir in balsamic vinegar and chopped fresh basil. Taste and adjust salt, pepper, and chili flakes.
• 7. Ladle into bowls and top with more basil, Parmesan, and a drizzle of olive oil if desired.

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Why You’ll Love This Recipe

• A lighter, brighter twist on classic chili thanks to lean ground turkey and lots of fresh basil.
• Italian-inspired flavors from crushed tomatoes, oregano, and cannellini beans make it cozy yet fresh.
• One-pot recipe that is weeknight-friendly but impressive enough for casual entertaining.
• Perfect for make-ahead meals; the flavor gets even better the next day.

Grocery List

• Produce: Yellow onion, carrots, celery, red bell pepper, garlic, fresh basil, optional lemon (for serving).
• Dairy: Parmesan cheese (for serving), optional plain Greek yogurt or sour cream (for topping).
• Pantry: Extra-virgin olive oil, ground turkey, crushed tomatoes, tomato paste, cannellini beans, low-sodium chicken broth, dried oregano, dried basil, crushed red pepper flakes, kosher salt, black pepper, sugar, balsamic or red wine vinegar, optional bay leaf.

Full Ingredients

Tomato-Basil Turkey Chili

• 2 tbsp extra-virgin olive oil
• 1 1/2 lb ground turkey (about 93% lean)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 1/2 tsp dried basil
• 1/2–1 tsp crushed red pepper flakes, to taste
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 bay leaf (optional, for extra aroma)
• 1 tsp sugar (balances acidity; add to taste)
• 1/2 tbsp balsamic vinegar or red wine vinegar
• 1/2 cup loosely packed fresh basil leaves, chopped, plus extra for garnish

For Serving (Optional but Recommended)

• Freshly grated Parmesan cheese
• Extra-virgin olive oil, for drizzling
• Additional crushed red pepper flakes
• Extra fresh basil leaves, torn or sliced
• Lemon wedges or a little lemon zest, for brightness
• Crusty bread or toasted baguette slices

Step-by-Step Instructions

Step 1: Prep your veggies and aromatics

Before you start cooking, dice the onion, carrots, celery, and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic and roughly chop the fresh basil, keeping the 1/2 cup for the chili separate from any extra you want for garnish.

Having everything prepped and ready (mise en place) makes the cooking process smooth, especially because once you start, the steps move quickly.

Step 2: Brown the ground turkey

In a large heavy-bottomed pot or Dutch oven, heat the 2 tbsp olive oil over medium-high heat. When the oil is shimmering, add the ground turkey, breaking it up with a wooden spoon or spatula.

Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and there are some browned bits on the bottom of the pot. Those browned bits add a lot of flavor, so do not rush this step. If there is a lot of liquid, let it cook off for a minute or two.

Step 3: Soften the vegetables

Add the diced onion, carrots, celery, and red bell pepper to the pot with the turkey. Stir well to combine and scrape up any browned bits from the bottom of the pot.

Cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.

Step 4: Toast the tomato paste and dried herbs

Stir in the 2 tbsp tomato paste, 1 tbsp dried oregano, 1 1/2 tsp dried basil, 1/2–1 tsp crushed red pepper flakes, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Cook this mixture for 1–2 minutes, stirring frequently. The tomato paste will darken slightly in color and start to stick to the bottom of the pot. This gentle toasting step deepens the tomato flavor and wakes up the dried herbs and chili flakes, giving your chili a richer, more complex taste.

Step 5: Add tomatoes, beans, and broth, then simmer

Pour in the crushed tomatoes and chicken broth, stirring to evenly distribute the tomato paste and herbs. Add the drained and rinsed cannellini beans, the sugar, and the bay leaf if using.

Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low or medium-low to maintain a gentle simmer. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded. If it looks too thick at any point, you can stir in a splash of extra broth or water.

Step 6: Finish with basil and balance the flavors

Turn off the heat and remove the bay leaf, if used. Stir in the 1/2 tbsp balsamic or red wine vinegar and the 1/2 cup chopped fresh basil.

Taste the chili and adjust the seasoning: add more salt for overall flavor, black pepper for warmth, or extra crushed red pepper flakes if you want more heat. If the tomatoes are very acidic, an additional pinch of sugar or a splash more broth can balance things out. Let the chili sit for 5 minutes before serving; it will thicken slightly as it rests.

Step 7: Serve with Italian-style toppings

Ladle the tomato-basil turkey chili into warm bowls. Top each serving with a generous sprinkle of freshly grated Parmesan, a few extra basil leaves, and a drizzle of good-quality olive oil. Add a pinch of red pepper flakes if you enjoy a spicy kick.

Serve with crusty bread for dipping and, if you like, a squeeze of lemon or a bit of lemon zest over the top to brighten the flavors even more. Enjoy it hot, with all those herbaceous aromas wafting up from the bowl.

Pro Tips

• Brown, don’t steam, the turkey: Give the turkey plenty of space and medium-high heat so it browns and caramelizes instead of turning gray and watery. This adds depth to the lighter meat.
• Use good tomatoes: A high-quality canned crushed tomato (often labeled San Marzano–style) makes a noticeable difference in this tomato-forward chili.
• Control the heat: Start with 1/2 tsp crushed red pepper flakes, then taste at the end and add more if you want extra spice. It is easy to add heat, but hard to remove it.
• Add basil at the end: Fresh basil is delicate. Stirring it in after cooking keeps its bright, fresh flavor instead of turning it dull.
• Let it rest: Like most chilis and stews, this tastes even better after it sits for a bit, as the flavors have more time to meld.

Variations

• Extra-veg version: Stir in a few handfuls of baby spinach or chopped kale during the last 5 minutes of simmering, just until wilted, for added greens and nutrients.
• Creamy Tuscan twist: Add 1/3–1/2 cup half-and-half or a splash of heavy cream right at the end of cooking for a silky, “Tuscan soup–meets-chili” feel.
• Spicier arrabbiata-style chili: Increase the crushed red pepper flakes to 1–1 1/2 tsp and add a pinch of smoked paprika for a bolder, spicier bowl.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. The flavors actually improve on days 2 and 3 as everything melds together.

For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. Leave a little headspace for expansion if using jars or rigid containers. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much.

If you plan to freeze the chili, you can wait to add the fresh basil until reheating for the best flavor, stirring it in right before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings like Parmesan or extra olive oil): about 380 calories; 32 g protein; 33 g carbohydrates; 13 g fat; 8 g fiber; 7 g sugar; 900 mg sodium. Adding garnishes such as cheese, extra oil, or bread will increase these numbers.