Home - Soup and Stew - White Three-Bean Chili with Sausage

White Three-Bean Chili with Sausage

4.54 from 13 votes

This post may contain affiliate links. Please read my disclosure policy.

A creamy, super-flavorful white chili recipe without tomatoes. You’ll love how easy it is to make with turkey sausage, three different beans and chili spices – the family will be craving this one.

White Three-Bean Chili with Sausage

On special request, I created an easy three bean chili and everyone in the house is all over it.

This makes a creamy, warm and hearty meal, with a colorful mix of beans, crumbles of turkey sausage and just the right amount of spice.

It turned out to be SO tasty, and I’m really happy to share the recipe.

My inspiration was a reader who asked me for a tasty white chili recipe because they can’t eat tomatoes.

So many dishes depend on tomatoes, or include them as a base for flavor and color, that it can be a challenge to find dishes that don’t have them.

Three-Bean White Chili with Turkey Sausage

Maybe you or someone in your life dislikes tomatoes or has an intolerance for them — with this recipe you can still indulge in the comfort of a steaming bowl of chili.

Like my recipe for White Bean and Pumpkin Turkey Chili, a bowl of this hearty soup proves it’s not only doable to leave out tomatoes, but really delicious!

There’s something special about white bean chili, probably because it’s a welcome alternative to traditional chili and it never fails to get devoured.

I’m a fan of subbing ground turkey for beef in chili, mostly because it’s leaner but still meaty and flavorful.

Chicken is another alternative to beef that I like to use in chili because it pairs deliciously with big, smoky flavors like chipotle.

This time, I used some turkey sausage instead of plain ground meat for extra layer of flavor.

White Three-Bean Chili with Sausage Recipe

The best beans to use for chili

Let’s leave aside the fact that beans are pretty much forbidden in some regional versions of traditional chili.

In my kitchen, chili has beans! and the more the better 🙂

And when it comes to white chili, there needs to be white beans in the pot (obviously), but a including a mixture makes more interesting – and colorful.

I use canned beans most of the time, but now that I have a pressure cooker I’ve been cooking them from scratch more often.

After cooking batches of dried beans, I toss them into quick dishes like this one, or freeze some for using later.

Three-Bean White Chili with Turkey Sausage

These are the beans you’ll want to stock up on to make this chili:

Cannellini: I love, love cannellini beans. They’re tender and creamy-textured with a mild flavor that pairs well with bold spices. Big plus is that they help thicken the chili. Great northern or navy beans may be substituted, but generally they aren’t as plump and starchy.

Kidney: These beautifully colored dark red beans keep their shape well after cooking, and are a classic chili bean.

Pinto: Toffee-colored beans that are my second favorite to throw in the chili pot- they’re mild and starchy, perfect in a thick hearty chili.

Three-Bean White Chili with Turkey Sausage

Making white chili in a slow cooker or pressure cooker:

You can cook this chili right on the stovetop in a Dutch oven or other large sturdy pot in about 30 minutes.

But it’s easily made in a slow cooker or pressure cooker, too.

slow cooker/crockpot method:

  1. Cook onions, red bell pepper, spices and turkey in a saute pan until the vegetables are softened and the sausage is no longer pink.
  2. Transfer to the slow cooker insert along with remaining ingredients (except for sour cream, cheddar and garnishes).
  3. Cook on high 2-3 hours or on low 4-6 hours. When ready to serve, stir in the sour cream, cheese and herbs.

Pressure cooker method:

  1. Use the “Saute” feature on your electric pressure cooker and preheat on high heat. Add the olive oil, onion, red bell pepper and cook until the onion is softened, 3-5 minutes.
  2. Stir in the remaining ingredients (except for sour cream, cheddar and garnishes) and close the lid. Choose the manual setting and cook on high 10 minutes. Release the pressure with the quick release option.
  3. When ready to serve, stir in the sour cream, cheese and herbs. Keep warm 1-2 hours before serving.
Three-Bean White Chili with Turkey Sausage

Steps for freezing chili

  • Cool the chili completely. Transfer to a freezer container, seal and freeze up to 2 months. Defrost overnight in the refrigerator.
  • Reheat on the stovetop or in the microwave on medium power until heated through, about 5-10 minutes depending on quantity.

FOLLOW ALONG! Sign up for my newsletter and get my Dinner Plan + Shopping List, and follow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

White Three-Bean Chili with Sausage

White Three-Bean Chili with Sausage

Karen Tedesco
Simple and super-tasty white chili recipe with three kinds of beans, turkey sausage and cheddar cheese. Family favorite (no tomatoes).
Print Pin
4.54 from 13 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup and Stew
Cuisine American
Servings 6 servings

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 cup (160 g) chopped onion, about 1 medium onion
  • ½ cup (75 g) chopped red bell pepper
  • 1 jalapeno pepper, chopped (remove the seeds for less heat)
  • 1 tablespoon (15 g) finely chopped garlic
  • 1 tablespoon (15 g) ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ½ pound (225 g) fresh, uncooked turkey sausage (any flavor), removed from casings
  • 2 15-ounce (850 g) cans cannellini beans, drained
  • 1 15- ounce (425 g) can pinto beans, drained
  • 1 15-ounce (425 g) can kidney beans, drained
  • 2 cups (475 mlml) chicken broth
  • Salt and freshly ground black pepper
  • ½ cup (115 g) sour cream or creme fraiche
  • 1 cup (113 g) shredded sharp cheddar cheese, plus more for serving
  • ¼ cup chopped parsley or cilantro

Instructions 

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper and jalapeno and cook until softened and the onion is translucent, about 5 minutes. Stir in the garlic, cumin, oregano, coriander and garlic and cook until fragrant, less than a minute.
  • Crumble the sausage into the pot an stir it around. Cook until the crumbles are no longer pink.
  • Add all the beans, chicken broth, and salt and pepper to taste. Bring to a simmer, then lower the heat to a gentle simmer. Cook 15 minutes, stirring occasionally.
  • Stir in the sour cream and continue cooking 10-12 minutes, until the liquid reduces slightly. Remove from the heat and stir in the cheese and parsley. Serve warm in bowls and add more cheese if you like.

Notes

Swap chicken sausage for the turkey if you prefer.
Slow cooker instructions:
  1. Cook onions, red bell pepper, spices and turkey in a saute pan until the vegetables are softened and the sausage is no longer pink.
  2. Transfer to the slow cooker insert along with remaining ingredients (except for sour cream, cheddar and garnishes).
  3. Cook on high 2-3 hours or on low 4-6 hours. When ready to serve, stir in the sour cream, cheese and herbs.
Pressure cooker instructions:
  1. Use the “Saute” feature on your electric pressure cooker and preheat on high heat. Add the olive oil, onion, red bell pepper and cook until the onion is softened, 3-5 minutes.
  2. Stir in the remaining ingredients (except for sour cream, cheddar and garnishes) and close the lid. Choose the manual setting and cook on high 10 minutes. Release the pressure with the quick release option.
  3. When ready to serve, stir in the sour cream, cheese and herbs. Keep warm 1-2 hours before serving.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 23g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 623mg | Potassium: 596mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2277IU | Vitamin C: 39mg | Calcium: 299mg | Iron: 4mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Kevin Knasel says:

    5 stars
    I’m wondering what kind of sausage to use not necessarily turkey, would just a roll of hot Italian sausage be okay?

  2. This sounds delicious and I’m looking forward to making it for a small group of people. I’m lactose-intolerant though, and one of the group is vegan. For this recipe, I’d substitute vegetable broth/stock, vegan sausage, vegan cheddar shreds…but I’m wondering if vegan sour cream would work the way regular sour cream does. Might have to take the risk. 🙂

    1. If you don’t mind the taste, try coconut cream or thick coconut milk. Hope you enjoy!

  3. I grew up in Texas and know what you mean about some people’s thoughts about beans in chili. I happen to agree with you and put beans in mine. Your white chili sounds different and I’m sure tastes great.