White Turkey Chili

If you’ve been wondering what to do with all that leftover turkey from Thanksgiving, then you just found the right recipe with this white bean turkey chili. So easy to follow it will make you smile, this recipe yields a delicious and hearty dish that’s tasty when served fresh out of the pot, but also keeps quite well.

A great lunch or dinner on its own, a bowl of savory chili can also be served as part of a feast. We’ll talk about serving ideas down below, but for now, let’s get to cooking this white turkey chili recipe.

White Turkey Chili Ingredients

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• Cannellini beans: You’ll want two 15-ounce cans of cannellini beans, and make sure they’re thoroughly rinsed and drained.
• Cream of chicken soup: Use one can (10-3/4 ounces) of a reduced-fat, reduced-sodium condensed cream of chicken soup, and don’t dilute it first.
• Cooked turkey breast: This chili calls for 2 cups of cubed turkey breast meat that has been precooked.
• Fat-free milk: Try to stick with fat-free milk, or 2% if need be, to keep this chili on the healthier side. The sour cream will help add thickness later.
• Green chiles: You’ll need 4 ounces of chopped green chilies, and you’ll want to drain off the liquid from the can. Some recipes call for adding the juice into the dish, but not this one.
• Fresh cilantro: The cilantro is the one ingredient that might be divisive here. If you’re one of the people who think cilantro tastes like soap, feel free to leave it out of this chili.
• Dried minced onion: The tablespoon of dried minced onion is a flavor powerhouse, and it does much to aid the overall flavor profile of this chili.
• Garlic powder: Garlic powder is powerful stuff, so you don’t want to use more than the recommended teaspoon.
• Ground cumin: The same goes for the ground cumin—if you use too much, it might overpower the other flavors.
• Dried oregano: A teaspoon of dried oregano rounds out the herbal blend that gives this dish its taste.
• Fat-free sour cream: The sour cream will be used at the end of the recipe, garnishing each serving of this white bean turkey chili.

Directions

Step 1: Combine the ingredients and simmer

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In a large saucepan, combine the cannellini beans, chicken soup, turkey, milk, green chiles, cilantro, minced onion, garlic powder, cumin and oregano. Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer the chili, covered, for 25 to 30 minutes, or until it’s fully heated through. Top individual servings with dollops of sour cream.

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White Turkey Chili Variations

• Use a different bean: Any white beans can be swapped in for the cannellinis, like a Great Northern bean.
• Try it with dark meat: The recipe as laid out here uses turkey breast, but you can use dark meat instead, or try blending the two.
• Add a little heat: If you like your chili to have a kick, add a teaspoon of cayenne pepper along with the herbs, and consider adding some red pepper flakes at the end.

How to Store White Turkey Chili

This chili will keep well in the fridge in an airtight container for up to three days. Reheat it in the microwave or, better yet, in a saucepan.

Can you freeze turkey white bean chili?

Yes, you can freeze white turkey chili, and it can be kept indefinitely, but it may lose flavor and moisture after a few months, so try to enjoy it within two to three months.

White Turkey Chili Tips

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What should I serve with turkey and white bean chili?

You really can’t beat cornbread when it comes to a chili pairing. You can also serve this chili scooped over rice and alongside a crisp green salad.

Could I make this dish with chicken?

Yes, by all means, you can swap out the turkey with cooked chicken, if that’s what you have on hand.

What can I use instead of the cilantro?

Swap the cilantro with fresh parsley for a flavor that’s herbal and delicious (and decidedly not soap-like).