I may earn a little money through the links on this page (at no cost to you), but I only recommend products I love. Promise. Click here for more info.

White Bean Chili With Turkey

White Bean Chili with turkey is a Black Friday tradition in my home, a perfect recipe for leftover turkey! But you can enjoy this any time of year using a Rotisserie Chicken in place of the leftover turkey for an equally delicious bowl of goodness.

The green chiles are really the star here, but I love the subtle heat from the jalapeños as well. The fresh cilantro on top and a squeeze of lime juice turns a leftover turkey recipe into something so much more exciting. I even make this white bean chili with ground turkey from time to time and it is as delicious as the original white bean chili with turkey leftovers. Yum! 

Servings

4

Ready In:

1hr 5min

Good For:

Lunch, Dinner

White Bean Chili with Turkey

Subtle spices, tangy green chiles, hearty beans, and juicy turkey make this white bean chili both hearty and light all at once. I serve it with tortilla chips and diced avocado for additional texture and richness.

white bean chili with turkey, turkey chili, white turkey chili, recipe for white turkey chili, white chicken chili recipe

Ingredients

  • 3 cups diced turkey (or one rotisserie chicken, shredded)
  • 1 (14.5oz) can Cannellini beans, drained
  • 1 (14.5oz) can pinto beans, drained
  • 1 tbsp olive oil
  • 1 medium jalapeno pepper, minced
  • 2 4oz cans diced green chiles
  • large onion, chopped
  • garlic cloves, minced
  • kosher salt and freshly ground pepper
  • 1 Tbsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ancho chili powder
  • 3 cups chicken stock
  • 2 limes, juiced
  • 1/3 cup chopped cilantro

Step by Step Instructions

Step 1

Add olive oil to a large dutch oven and heat over medium heat. Add jalapeño, onion, and garlic and sauté until soft and fragrant, about 5-7 minutes.

Step 2

Season the vegetables with salt & pepper (to taste), cumin, coriander, and chili powder. Add the green chiles and sauté for 2-3 additional minutes. 

Step 3

Add the beans, chicken stock and lime juice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.

Step 4

Taste for seasoning. Using an immersion blender, blend the chili until about half of mixture is blended. Half of the beans should remain whole.

Step 5

Add the turkey (or chicken) and cilantro and simmer for an additional 10 minutes. Serve the chili in individual bowls topped with crushed tortilla chips and diced avocado.

white bean chili with turkey, white turkey chili, white turkey chili recipe, green chili recipe, turkey chili recipe, best turkey chili, turkey chili crockpot, leftover turkey chili, green turkey chili recipe

Want to learn how to cook like a chef? Check out How to Learn to Cook Like A Chef: The Secret Guide!

white bean chili with turkey, white turkey chili, white turkey chili recipe, green chili recipe, turkey chili recipe, best turkey chili, turkey chili crockpot, leftover turkey chili, green turkey chili recipe

The Best White Bean Chili with Turkey

8cb1a7b26db1fe31b1cd67ad928e10c3?s=30&d=blank&r=gFrostedKale
This White Bean Chili with turkey is the perfect recipe for leftover turkey and has become a black Friday tradition in my home as a way to use up Thanksgiving leftovers! It's a bright, hearty, and healthy soup that is the perfect meal the day after Thanksgiving. This white chili recipe may also be made with rotisserie chicken or ground turkey as well!
5 from 2 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Main Course, Soup
Servings 4
Calories 368 kcal

Equipment

  • Immersion Blender

Ingredients
 

  • 3 cups Cooked Turkey, diced (or one rotisserie chicken, shredded)
  • 1 15 oz can Cannellini Beans, drained
  • 1 15 oz can Pinto Beans, drained
  • 1 tbsp Olive Oil
  • 1 medium Jalapeño Pepper, diced
  • 2 4 oz cans Diced Green Chiles
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 tbsp Cumin
  • 1 1/2 tsp Ground Coriander
  • 1 1/2 tsp Ancho Chili Powder
  • 3 cups Chicken Stock
  • 2 Limes, juiced
  • 1/3 cup Cilantro, chopped

Instructions
 

  • Add olive oil to a large dutch oven and heat over medium heat. Add jalapeño, onion, and garlic and sauté until soft and fragrant, about 5-7 minutes.
  • Season the vegetables with salt & pepper (to taste), cumin, coriander, and chili powder. Add the green chiles and sauté for 2-3 additional minutes. 
  • Add the beans, chicken stock and lime juice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
  • Taste for seasoning. Using an immersion blender, blend the chili until about half of mixture is blended. Half of the beans should remain whole.
  • Add the turkey (or chicken) and cilantro and simmer for an additional 10 minutes. Serve the chili in individual bowls topped with crushed tortilla chips and diced avocado.
Keyword Comfort, Easy Dinner Recipe, Healthy Recipe

Not quite what you’re looking for? No problem.

I’m sure I have a recipe you’ll love! Use my Recipe Index to search for something new!