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!
Servings 6 people
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion (or one small) chopped
- 1 tablespoon minced garlic (about six cloves)
- 1 tablespoon chili powder
- 2 teaspoon oregano
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon 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.