White Bean Leftover Turkey Chili

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4.8 from 171 votes

This White Bean Leftover Turkey Chili combines shredded turkey, great northern beans, and sweet corn with a blend of spices in a creamy broth enriched by cream cheese and pepper jack. The chili features a layered texture from mashed and whole beans, a savory depth from green chilis and spices, and a hint of brightness from lime and cilantro. It's practical for using leftover turkey and can be customized with garnishes like avocado and hot sauce.

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Servings: 6 servings

Calories: 456 kcal

Course: Main Course, Soup

Cuisine: Mexican

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 456

% 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.