Turkey · 30 min
Turkey Chili-Style Soup with White Beans, Peppers & Bread Crumbs
- 30 min
- 2–6 servings
- 642 kcal / serving
This turkey chili-style soup blends white beans with bell peppers for a hearty, light dinner. It comes together in about 30 minutes, making a satisfying weeknight meal.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 1 stickcelery
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1green bell pepper
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- green bell peppers
- red bell peppers
From the pantry: black pepper, chili powder, extra virgin olive oil, garlic powder, hot sauce, oregano, dried, panko bread crumbs, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 stickcelery
- 1green bell pepper
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- green bell peppers
- red bell peppers
Meat & seafood
- ¾ lbground turkey
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| green bell pepper | 1 | 2 | 3 |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| red bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Seed and finely dice the bell peppers, then place them in a medium bowl.
- Heat a medium saucepan over medium heat.
- Dice the celery and add it to the peppers in the bowl.
- When the pan is hot, drizzle in a little oil, crumble in the turkey with the spices, and cook until browned and crumbly, about 4–5 minutes.
- Drain and rinse the beans, letting them drain while everything else cooks.
- Add the peppers and celery to the pan; cook, stirring occasionally, until the vegetables soften, about 3–4 minutes.
- Stir in the beans, broth, tomatoes, and hot sauce; bring to a boil, then reduce to a simmer and cook until the beans are tender, about 10 minutes.
- In another skillet, toast the bread crumbs over medium heat until golden, 3–4 minutes, then toss with the minced parsley.
- Remove the soup from the heat and ladle into bowls; top with the parsley crumbs and serve.
- Note: adjust seasoning with salt and pepper to taste as needed.
Two tips
- Prep the peppers and celery up to a day ahead; refrigerate in the bowl to speed weeknight cooking.
- For serving, add extra hot sauce or a pinch of oregano to brighten the dish, using ingredients from the pantry.
Nutrition per serving
- Calories
- 642 kcal
- Protein
- 54 g
- Carbs
- 57 g
- Fat
- 25 g
- Fiber
- 16 g
- Sodium
- 707 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.