The Best White Bean Chili with Turkey
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!
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.
