The perfect way to use up Thanksgiving leftovers, this slow cooker White Turkey Chili is filled with beans, chiles and turkey.
Chili is definitely a favorite in our house! Serve this White Turkey Chili up with this Boston Market Cornbread, and it’s an easy after Thanksgiving dinner!
We all know that after Thanksgiving feeling. Waking up the next morning, remembering all of the delicious food you ate the previous day. You know that you’ll need to have dinner that night, but you want something easy. And something to help use up those turkey leftovers.
This White Turkey Chili is your answer!
Easy, delicious, and a great way to use up that turkey. I love the spice this chili brings – a great way to change up those leftovers. And making it in the slow cooker means more time enjoying your post holiday time!
How to Make It
This takes a little bit of prep, but not much at all!
- The first step is to cook your onion in olive oil. Cook the onion just until it is tender.
- Add the cumin and let it cook for a minute. This will bring out a lot more flavor from the spice than just adding it in after.
- Add the garlic and jalapeno and cook until fragrant.
- Then you’ll add the green chiles and stir it all together.
- In a large slow cooker, add your drained and rinsed beans, the onion mixture, and your diced or shredded turkey. You’ll also add some oregano to this mixture.
- Stir in 3 1/2 cups of your chicken broth, plus some fresh cilantro.
- Next, place the cornmeal in a small bowl and whisk in 1/2 cup of the remaining chicken broth.
- Pour this mixture into the slow cooker.
- Cover and cook on high for 3 hours. If the chili is too thick, you can add more chicken broth.
Alternate Cooking Methods
Stove Top: This can easily be made on the stove top. Just follow the same instructions, but instead of adding it to a slow cooker, use a heavy duty stock pot and simmer on low.
Instant Pot: Use the saute feature on the instant pot to cook the onions, garlic and peppers. Follow the instructions to add the remaining ingredients. Cook on high pressure for 10 minutes, then do a natural pressure release. If the chili is too thin, let it simmer on the saute feature until it is thickened to your preference.
Tips and Tricks
More Chili Recipes
Crock Pot Chili
White Bean Chicken Chili
Pumpkin Chili – Slow Cooker
Ground Turkey Chili
Butternut Squash Chili with Beef
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White Turkey Chili
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
The perfect way to use up Thanksgiving leftovers, this slow cooker White Turkey Chili is filled with beans, chiles and turkey.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- Salt and pepper, to taste
- 2 teaspoon ground cumin
- 5 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 3 can (7 oz each) diced green chiles
- 1 lb. diced cooked turkey
- 3 cans (15 oz each) white beans, drained and rinsed
- 2 teaspoons dried oregano
- 4 to 4 1/2 cups low-sodium chicken broth
- 1/3 cup minced fresh cilantro
- 1/4 cup cornmeal
- Desired toppings – shredded cheese, sour cream, lime slices, additional cilantro, etc.
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and season with salt and pepper. Cook until softened, 5 to 7 minutes.
- Add the cumin and stir it into the onion. Cook for an additional minute.
- Add the garlic and jalapeño and cook for one more minute before adding the green chiles.
- In a large slow cooker, combine the turkey, beans, oregano and onion mixture. Add 3 1/2 cups of the chicken broth and cilantro and stir to combine.
- Place the cornmeal in a small bowl. Slowly whisk 1/2 cup of the chicken broth into the cornmeal. Stir the cornmeal mixture into the slow cooker.
- Cover and cook on high for 3 hours. Thin the chili with more broth, if needed.
- To serve, ladle into bowls and top with desired toppings.
Recipe Notes:
From Williams-Sonoma
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 319
- Sugar: 2 g
- Sodium: 612 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 35 mg
Keywords: white turkey chili
Maryann says
Deb, I missed having turkey leftovers also this year, so I did a second dinner at my house..haha. You’ve gotta have turkey sandwiches.
Happy Holidays to you and yours!
Happy cook says
Wow this is a nice way for using the turkey.
Cookie baker Lynn says
So sad not to have leftovers! How can you have the strength to go Day After Shopping without the promise of leftovers to come home to?
Emiline says
I prefer white chili over regular. I guess that’s kind of weird.
I’ve always had it with chicken, though. I like the combo of beans you used. I bet that was really interesting.
Dhanggit says
oh i agree with you, this soup is indeed is the best way to fight up those chilly nights..hmmm if only i could taste it virtually 🙂
Kevin says
This looks really good! I did not have any turkey leftovers either. I have been drooling over all of the nice leftover turkey recipes lately. Now I am thinking of cooking a turkey so that I can have some leftovers…
Kristen says
That sounds delicious. I’ve been really getting into soup lately, and you can bet we’ll be trying this one out.
Alice @ Hip Foodie Mom says
Yum! Looks delicious!!
Winnie says
Looks and sounds delicious. I am thinking I will try it with ground turkey as I always have that on hand. This will be on my weekend meal plan! Thank you!
Donna says
I am cooking this now smells delightful, Did you really mean corn meal in this recipe or did you mean corn starch? Corn meal sounded weird to me. So wanted to verify, can’t wait to have this for dinner tonight!
Deborah says
Hi Donna – it is cornmeal. It helps to thicken it up a bit.