White Turkey Chili

The perfect way to use up Thanksgiving leftovers, this slow cooker White Turkey Chili is filled with beans, chiles and turkey.

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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!

Looking for another way to use that leftover turkey? Try this Turkey Noodle Soup!

How to Make It

This takes a little bit of prep, but not much at all!

1: The first step is to cook your onion in olive oil. Cook the onion just until it is tender.

2: 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.

3: Add the garlic and jalapeno and cook until fragrant.

4: Then you’ll add the green chiles and stir it all together.

5: 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.

6: Stir in 3 1/2 cups of your chicken broth, plus some fresh cilantro.

7: Next, place the cornmeal in a small bowl and whisk in 1/2 cup of the remaining chicken broth.

8: Pour this mixture into the slow cooker.

9: 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

• You can use any white beans you want. I will usually use cannellini or great northern beans, but have also used navy beans.
• You can easily use cooked, shredded chicken in place of the chili for a white chicken chili.
• For extra spice, leave the seeds and ribs of the jalapeno in. For less spice, take them out.
• Serve with all of your favorite chili toppings. I like sour cream, cheese, and cilantro, but you could also use jalapenos, lime slices, avocado, diced red onions, or anything else you love on chili.
• I always think that chili gets better the longer it sits. So this makes great leftovers, or is a great meal to keep in the slow cooker on a night when people are all eating at different times.

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

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours 15 minutes minutes

Total Time: 3 hours hours 35 minutes minutes

Servings: 8 servings

Course: Soup

Cuisine: American

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The perfect way to use up Thanksgiving leftovers, this slow cooker White Turkey Chili is filled with beans, chiles and turkey.

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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 (7 oz each) cans diced green chiles
• ▢ 1 lb. diced cooked turkey
• ▢ 3 (15 oz each) cans 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 Information

Serving: 1/8 of recipe, Calories: 319kcal (16%), Carbohydrates: 36g (12%), Protein: 31g (62%), Fat: 6g (9%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 35mg (12%), Sodium: 612mg (27%), Fiber: 9g (38%), Sugar: 2g (2%)

Keywords: white turkey chili