White Bean Leftover Turkey Chili
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
456 kcal
-
Course
Main Course, Soup
-
Cuisine
Mexican
White Bean Leftover Turkey Chili
Description
The recipe starts by charring corn in butter for a subtle smoky flavor, then sautéing onion, garlic, green chilis, and spices to build a fragrant base. Chicken or turkey stock is added to create the broth, to which mashed and whole great northern beans are incorporated, thickening the chili and adding texture. Shredded leftover turkey is stirred in with cream cheese and shredded pepper jack, which melt into the broth creating a creamy richness balanced by fresh lime juice and cilantro. This chili warms up easily and packs a satisfying blend of flavors.
Garnishes such as sliced avocado, jalapeño, tortilla strips, and hot sauce allow customization for heat and texture. The combination of mild beans and creamy cheese with spices makes this chili adaptable and flavorful.
For storage, refrigerate for up to five days or freeze for up to three months. If freezing, it's best to stop cooking before adding the cheeses, then add them fresh when reheating to maintain texture. Spice levels can be elevated using hotter green chilis, jalapeño, cayenne, or hot sauce as desired. Substitutions for beans and cheeses are straightforward, accommodating preferences or pantry items.
Ingredients
- 2 cups turkey shredded, leftover
- 1 1/2 cups corn fresh, frozen, or canned
- 3 tablespoons butter divided
- 1 white onion diced, approx 1 cup
- 3 cloves garlic minced
- 4 oz green chili
- 2 teaspoons cumin ground
- 1 teaspoon oregano
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 4 cups chicken stock or turkey stock
- 3 cups great northern beans cooked or 2 cans
- 1/2 cup cream cheese approx 4 oz
- 1/2 cup pepper jack cheese shredded
- 1/4 cup cilantro plus more for garnish, fresh
- 1/4 wedge lime approximately 1 teaspoon juice, fresh
Optional Garnishes
- avocado
- jalapeño sliced
- tortilla strips
- hot sauce
Instructions
- Add 1 tablespoon of butter to a dutch oven or stock pot and melt over medium.
- Turn heat up to medium high to high and add corn and let cook for 2-3 minutes until corn begins to slightly char. Stir and cook for antoher 2 minutes. Remove corn and set aside.
- Turn heat down to medium and add remaining butter to melt. Scrape up any bits off of the bottom of the pan that may be left from cooking the corn (flavor!). Add onion, garlic, and cook until soft for 4 minutes.
- Add green chilis and stir. Add spices and mix and cook for 1 minute. Slowly add stock and turn heat back up to medium high to bring to a boil.
- Meanwhile, add 1 1/2 cups of great northern beans to a small bowl and use either a potato masher or fork and mash beans.
- Once your beans are mashed (it's ok if it's before stock comes to a boil), add mashed beans, whole beans, corn, and turkey and mix cream cheese and pepper jack cheese to the pot. Let simmer for 10-15 minutes until all of the cream cheese is melted and texture is creamy.
- Add fresh cilantro and the juice of 1/4 wedge of a fresh lime.
- Serve in bowls and garnish with hot sauce, tortilla chip strips, or fresh avocado.
Notes
- Store chili in the fridge up to 5 days or freeze for 3 months; add cheeses fresh when reheating frozen chili for best texture.
- Increase spiciness by using hot green chilis, adding diced jalapeño when sautéing, sprinkling cayenne, or mixing in hot sauce.
- Use any white bean variety; canned or dried works when properly prepared.
- Corn may be fresh, frozen (no thaw needed), or canned (drained and rinsed).
- White or yellow onions both work; 3 cloves fresh garlic can be substituted with 1 tsp garlic powder.
- Cheese alternatives include Mexican blend, cheddar, or Monterey Jack.
- For dried beans, soak and cook for 45-60 minutes until tender before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 893mg | 37% |
| Potassium | 799mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 183mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
