A great alternative to traditional chili recipes, this Weight Watchers Turkey Chili Recipe has a wonderfully unique taste that even the pickiest eater will enjoy!

I first learned of this recipe through my good friend, and fellow Weight Watcher, Janice. She prepares this white bean chili recipe frequently and after hearing about how fabulous it is, I decided to try it myself, and I was blown away! It is such a nice change of pace from the typical chili recipe.

This White Bean Chili also makes a fabulous Weight Watchers Crock Pot Recipe and it makes great leftovers so it tastes even better the next day for lunch! I prefer to prepare this as a crock pot recipe, and then divide the whole thing up into individual portions and freeze them so I can reheat it in a pinch for a quick and easy meal.

With just 4 Weight Watchers Points per serving and TONS of fiber and protein, this dish also makes a fantastic Momentum Plan Recipe. Each serving is really quite large so it will fill you up and won’t be hungry. And there’s nothing better than feeling full when you are dieting.

So if you are following the Weight Watchers Momentum Plan, or if you are just looking to expand your collection of yummy chili recipes, you are gonna want to give this white bean turkey chili a try, ASAP!

Weight Watchers White Bean Turkey Chili Recipe


  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 pound extra lean ground turkey (SHOULD BE ABOUT 120 CALORIES PER 4 OZ)
  • 2 (4 ounces) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon ground cinnamon
  • Kosher salt to taste
  • ground cayenne pepper to taste
  • ground white pepper to taste
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1/2 cup fat free Half & Half
  • 2 – 3 cups fat free chicken broth (add as needed if chili is too thick)
  • 1/2 cup reduced fat, shredded Monterey Jack cheese
  • 1/2 cup green onions

**OPTIONAL: Top with 1 tbsp of reduced fat sour cream (will not affect overall Points value)
*Note: The White Bean Chili in the picture shows some pomegranate seeds and celery on top of the sour cream for garnish, which is a nice idea! But I used the reduced fat cheese and green onions instead.


  1. In a large pot over medium heat, or in a crock pot on medium, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned.
  2. Add the chile peppers, cumin, oregano, cilantro, cinnamon, salt, cayenne pepper, and white pepper to taste and saute for 5 more minutes.
  3. Add one can of the beans and the chicken broth to the pot.
  4. Take the second can of beans and puree them in a blender or food processor. Add this to the pot along with the Half and Half. Stir well and simmer for 10 minutes.
  5. If you are using this as a crock pot recipe, let simmer on low heat for about 2-4 hrs.
  6. Top each serving with 1/8 cup of reduced fat shredded Monterey Jack cheese, green onions, and 1 tbsp of reduced fat sour cream (optional).

The recipe makes 4 HUGE servings.

Serving size is about 2 cups
Each serving = 4 Weight Watchers Points


  1. My favorite cookie recipe!!! We’ve made these at least 30 times and I always love them and so do my kids! Thank you :)

  2. HI
    LOVE YOUR recipes!! Wondering what the Point Plus Value would be…

    Thank you for your great site.

  3. I’m just curious… but am I missing where/when to put in the cilantro? I have finely chopped cilatro just sitting on my cutting board. Do I just throw it in? I’m confused.

    • LaaLoosh

      Tammie, thanks for catching my error!! The cilantro gets added in with the other spices and herbs. I updated the post to correct it.

  4. Nevermind, I just looked at the above response!

  5. When I put the recipe in the “recipe builder” on WW website, the point values is much higher than 4. How do you calculate your points? I love your site btw! Thanks for the great eats!

  6. LaaLoosh do you have any idea how many Points Plus this recipe is? I am assuming the poionts value that is currently on there is referring to the old ww program… Thanks LaLoosh!

  7. I have made this once before and loved it. My four year old told me he likes this better than regular chili! I forgot the cilantro the first time because you forgot to add it to your directions and I wasn't paying any attention to the ingredents list:) I would recommend this to anyone:)

  8. Sorry all but I just put the ingredients into the weightwatchers recipe builder and it is 8 points a serving. One cup is 4 points but I did not include sour cream or cheese.

    On the other hand, I just made it and it is delicious!! Just eat one cup instead of two.

    • The Weight Watchers Recipe Builder is not accurate. It's always best just to add the calories, fat grams and fiber grams yourself, directly from the nutritional label. With this recipe, as long as you are using the extra lean ground turkey, it really should be just 4 Points. But the points value can vary a bit, depending on the brand of the ingredients used and the calorie content they have.

      • I just put this into the recipe builder and it is an 11 pt. recipe. That is a ridiculous swing. The beans alone are 22 pts total. Beans are beans and it doesn’t matter what brand they are. This, again, seems like false advertising on points.

  9. I loved the recipe and will be making it again. LaaLoosh, do you know the actual nutritional value of a serving of the soup. Please pass it on if you have it. Thanks so much!

    • Unfortunately, I don't have the nutritional info. This was a weight watchers chili recipe that was passed along to me by a friend, so I only have the points value.

  10. This recipe was great! I gently mashed half the beans, rather than blending. I only used one can of chiles and that was plenty for my mild taste. I could definately taste the cinnamon, but it fit well. I will cut just a pinch of it out next time. I used milk instead of half and half. I topped with a little FF sour cream, green onions and a sprinkle of FF mozzerella (its all I had on hand). I really loved this. This is "real" food; not diet tasting! Thanks for a keeper!

    • I just made this with the leftovers of a Greenberg Smoked Turkey (Tyler TX). I also used Sylvia’s Southern Pinto beans ,as that is what I had on hand, and a fraction of the broth that the recipe calls for. Since all the food is cooked, I reduced the cooking time on the crockpot for a few hours on low just to marry the flavors and not disintegrate the beans. Tastes outrageous, thanks for the pointer on pureeing some of the beans with the half and half! I used a diced roasted cherry pepper (seeds removed) in lieu of the canned peppers that I am not a fan of, but did add Adobo.

    • Saigon Cinnamon helps to keep your blood sugar level even and is traditional in Mexican food.

  11. Jacky Hackett

    Great recipe, I can't believe it is only 4 points for such a huge serving. I topped with serving of oyster crackers, 1/8 cup jack cheese, and green onions for still a low dinner total of 6 pts. I did not try it in the crock-pot, also our dishwasher is not working so I skipped blending the beans (too lazy to hand wash it), I will try that next time. I also used only 2 cups broth, it was all I had on hand. Another cup would have been better.

    Yummy, thanks!

  12. This recipe looked so good. I made it and it was a complete bust. The crock pot directions are not clear. How can you simmer or saute anything in the crock pot? I simply browned my meat with the top ingredients and then added everything else, along with the meat into the crock pot. It looks nothing like the picture and it is very, very thin. I would like to try it again since it got rave reviews. Please clarify the crock pot directions. Thanks!

    • Hi Julie! Sorry the recipe didn't turn out so well for you. But i'm glad you want to give it another shot. To saute in the crock pot, simply givea quick spray of non-fat cooking spray to the pot, and then let it heat up enough so that the bottom gets nice and hot. Once you add the onions to it, you'll just let them brown a bit. It's not exactly the same as sauteing in a frying pan, but it's the same idea. As for the chili being too thin, make sure you drain and rinse the can of beans before adding them in. I updated the recipe to make sure that was clear. Good luck on your next attempt!