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! Naturally gluten free.

I know, right? A leftover turkey recipe, when it’s not quite Thanksgiving yet. That’s OK, though, because you could just as easily make this one with leftover chicken — White Turkey Chili is truly a recipe for all seasons. Although, I did just read that it’s National Chili Month. Who knew?! But who needs an excuse to make chili, really…

My own excuse was that a friend gave me a whole turkey last week; she was trying to make room in her freezer, and didn’t have time to cook it up herself. Well, who’s going to say no to that? The boys and I had a little pre-Thanksgiving feast, and have been enjoying the heck out of the leftovers ever since. This particular leftover turkey white chili recipe is the last gasp of that unexpected turkey, the gift that truly kept on giving.

White Turkey Chili — with leftover turkey (or chicken)

Ingredients

1 Tbsp olive oil
1/2 of a medium yellow onion, chopped (or one small)
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 or chicken broth 
2 cups chopped cooked turkey
3 cans Cannellini and/or Great Northern beans, rinsed and drained
Two 4 oz cans chopped mild green chiles

Directions

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

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

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.

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

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

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

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

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.

Nothing says fall like a hearty chili recipe

I made this pot of turkey chili today using homemade turkey broth and leftover cooked turkey, which made for a welcome flavor change from the turkey sandwiches we’ve been eating for the past couple of days. Happy National Chili Month, indeed! If you don’t happen to have a turkey lying around, though, leftover cooked chicken would work quite nicely. 

This simple & satisfying white turkey chili recipe has a comforting level of heat, and is naturally gluten free.

White Turkey Chili — with leftover turkey (or chicken), printable recipe

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

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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 minutes

Cook Time 20 minutes minutes

Total Time 40 minutes 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

• Chop your onion and garlic. Meanwhile, heat olive oil in a Dutch oven or soup pot over medium heat for two minutes, until shimmering.
• Add onion and saute over medium heat for five minutes, stirring occasionally, or until onion softens.
• 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.
• Once onion is softened, stir in the garlic and spices and saute, stirring often, for another two minutes.
• Stir in the broth, turkey, pureed beans, white beans, and diced green chiles, then bring chili to a boil.
• Reduce heat to medium low and simmer for 20 minutes, stirring occasionally, to allow the flavors to blend and the chili to thicken.
• Serving recommendation: Stir in shredded cheddar and/or sour cream to taste.

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.

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