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.
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
- 1 large onion, chopped
- 4 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.
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The Best White Bean Chili with Turkey
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.
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