White Turkey Chili

white bean turkey chili and spoons

White Turkey Chili! I made some fun recipes for the November 2017 issue of Feast Magazine. It’s 7 creative takes on Thanksgiving Leftovers. Check below for links to the other 6 recipes on my site made for this feature.

Every Thanksgiving we adorn our tables with pumpkins and gourds, children craft hand-shaped turkey art and we make more food than we can possibly eat in one evening: juicy turkey, fluffy mashed potatoes topped with turkey gravy, airy dinner rolls, savory stuffing, crisp roasted veggies, tart cranberry sauce, and of course, buttery, flaky pies. Tired of the parade of mashed potato and turkey sandwiches, potato pancakes, pot pies and turkey tetrazzini leftovers that typically follow the feast, though? Don’t worry; we’ve got you covered.

The following seven recipes offer creative solutions for how to transform your T-giving leftovers into completely new and delicious meals. Each family has their own set of Thanksgiving staple recipes: Some keep with tradition, while others delve into deep frying turkeys, making dinner rolls shaped like pumpkins or adding bacon to every dish. No matter how you prepare your dishes, these leftovers recipes will work well with the food you have on hand. Almost all of the additional ingredients you’ll need should be found in your pantry or fridge.

This easy-to-make chili is an ideal meal after a full day spent in the kitchen. All you have to do is make a simple purée, combine it with a bunch of ingredients and let a slow cooker do its magic. No matter how you seasoned your turkey, the fresh ingredients here will make for a warm, spicy chili, perfect for a cool November evening.

Serves 4

Ingredients for chili:

  • cannellini beans, cooked, drained and rinsed, divided
  • green chiles, divided
  • turkey or vegetable broth, divided
  • shredded turkey
  • fresh or frozen corn kernels
  • white onion, chopped
  • garlic cloves, minced
  • jalapeño, diced
  • salt
  • freshly ground black pepper
  • chili powder
  • cayenne pepper
  • fresh cilantro leaves, finely chopped (for garnish)
  • lime, sliced into four wedges (for garnish)
  • shredded Monterey Jack cheese (for garnish)

How to make White Turkey Chili:

  1. In the bowl of a food processor, add half of beans and green chiles and 1 cup broth; purée until smooth.
  2. In a slow cooker set to high heat, add bean purée and all remaining ingredients except garnishes. Cook for 4 hours, stirring occasionally.
  3. Divide chili into four serving bowls and top with fresh cilantro and cheese. Serve with lime wedges to squeeze over top of chili.

Other Recipes from this Article to Try:

white bean turkey chili next to a crockpot
white bean turkey chili
white bean turkey chili next to pumpkins
white bean turkey chili next to gold spoons
white bean turkey chili and spoons

White Turkey Chili

0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 servings
Author: Amanda Wilens

Equipment

  • Food processor
  • Slow cooker

Ingredients

  • 2 cups cannellini beans cooked, drained and rinsed, divided
  • 8 oz green chiles divided
  • 3 cups turkey broth divided
  • 3 cups turkey cooked and shredded
  • 1 cup corn kernels fresh or frozen
  • 1 white onion medium, chopped
  • 3 garlic cloves minced
  • 1 jalapeño diced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • cilantro leaves fresh, finely chopped (for garnish)
  • 1 lime sliced into four wedges (for garnish)
  • Monterey Jack cheese shredded, for garnish

Instructions

  • In the bowl of a food processor, add half of beans and green chiles and 1 cup broth; purée until smooth.
  • In a slow cooker set to high heat, add bean purée and all remaining ingredients except garnishes. Cook for 4 hours, stirring occasionally.
  • Divide chili into four serving bowls and top with fresh cilantro and cheese. Serve with lime wedges to squeeze over top of chili.

Notes

– Large Soup Pot: You can use this instead of a slow cooker. Turn your stove onto a low temp and cook for a shorter period of time, until it’s warm throughout the dish. 

Nutrition

Calories: 249kcal | Carbohydrates: 31g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1781mg | Potassium: 444mg | Fiber: 8g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes