White Turkey Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings (1 1/2 cups each)
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Calories
230 kcal
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Course
Main Course
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Cuisine
American
White Turkey Chili
Description
White Turkey Chili uses leftover cooked turkey shredded or cubed as its protein base. Great Northern beans and corn add body and sweetness, while canned green chiles contribute mild heat and flavor. Aromatics like diced onion and minced garlic build the chili’s depth. The mixture simmers slowly with chicken broth and spices including cumin, oregano, chili powder, and optional cayenne, melding the flavors.
Adding softened cream cheese and half-and-half near the end of cooking enriches the chili, creating a creamy texture that contrasts with the tender beans and meat. Fresh cilantro can be stirred in for brightness if desired. The chili is typically garnished with diced avocado, shredded cheese, sour cream, jalapeños, and tortilla strips to add different textures and layers of flavor.
This recipe yields about nine cups, suitable for multiple servings. Leftovers keep well refrigerated for up to four days. Substitutions like rotisserie chicken or other white beans can adapt the recipe based on availability. Fresh corn or frozen corn both work well in the dish.
Ingredients
- 2 cups turkey shredded or cubed (see note 1, cooked
- 2 (15 ounce) cans great northern beans drained and rinsed (see note 2)
- 10 ounces corn see note 3, frozen
- 2 (4 ounce) cans green chiles undrained, mild, diced
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp cumin ground
- 3/4 tsp oregano dried
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 4 oz cream cheese softened
- 1/4 cup half and half
- 1/4 cup cilantro optional (see note 4, chopped, fresh
- salt freshly ground
- black pepper freshly ground
- cheese diced avocado, sliced jalapeños, sour cream, and tortilla strips, for serving, shredded
Instructions
- In the bottom of a slow cooker, add beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours. Stir in cooked turkey, cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
Notes
- Leftovers store well in an airtight container in the refrigerator for up to four days.
- Use leftover cooked turkey or substitute with rotisserie chicken as a convenient protein option.
- Three cups of cooked beans can replace the canned beans if preferred, with varieties like Cannellini or white kidney beans as alternatives.
- Fresh corn kernels cut from the cob can be used in place of frozen corn for a fresher flavor.
- Cilantro is optional and may be omitted if you do not like its taste.
- This recipe yields about six servings, each approximately 1 ½ cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 230kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 552mg | 23% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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