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White Turkey Chili -- with leftover turkey (or chicken)

White Turkey Chili is a great way to turn a bit of leftover turkey (or chicken) into something spicy and new!

Course dinner
Cuisine chili
Keyword chili, gluten free, leftover turkey, leftovers, turkey chili, white chili, white turkey chili
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author Rachel Singer

Ingredients

  • 1 Tbsp olive oil
  • 1/2 medium yellow onion (or one small) chopped
  • 1 Tbsp minced garlic (about six cloves)
  • 1 Tbsp chili powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • Sea salt to taste
  • 32 oz turkey broth (or chicken broth)
  • 2 cups chopped cooked turkey
  • 3 cans Cannellini and/or Great Northern beans rinsed and drained
  • 2 4 oz cans chopped mild green chiles

Instructions

  1. Chop your onion and garlic. Meanwhile, heat olive oil in a Dutch oven or soup pot over medium heat for two minutes, until shimmering.

  2. Add onion and saute over medium heat for five minutes, stirring occasionally, or until onion softens.

  3. While onion is sauteing, chop your turkey and rinse and drain the beans. Puree or nicely chop one can of beans in a food processor (I just used my little food chopper, so they didn’t get totally smooth). Leave the other two cans of beans whole.

  4. Once onion is softened, stir in the garlic and spices and saute, stirring often, for another two minutes.

  5. Stir in the broth, turkey, pureed beans, white beans, and diced green chiles, then bring chili to a boil.

  6. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally, to allow the flavors to blend and the chili to thicken.

  7. Serving recommendation: Stir in shredded cheddar and/or sour cream to taste.

Recipe Notes

Note: This chili has a bit of a kick. Smooth that out with the dairy toppings, or if you are sensitive to spice you might omit the cayenne and/or cut down to one can of green chiles.