White Bean Chili with Turkey

This crowd pleasing White Bean Chili with leftover Turkey is low fat, filling and packed with flavor!

I’ve been making a variation of this white bean chili recipe for years, except instead of turkey meat I’ve always made it with chicken. It has been a fool-proof filling meal that everyone loves.

Every time I make this for guest they always ask for the recipe. Well, I’m not sure what happened to my original hand written recipe card, but it has vanished so I’ve had to improvise!

I’ve been a little annoyed by that, but in this case I think this new recipe has some changes that are for the good!

I found this Cooking Light recipe and started to use it in place of the recipe I had. It’s pretty darn close to my recipe.

The difference is that Cooking Light’s version doesn’t use canned condensed soup (yay!), but we can still get the creamy base by blending up some of the beans, and instead of using diced green chilis we add red chili powder in this dish. We’re using less canned ingredients, which is definitely ok by me!

The flavors are fantastic! There is a nice rich taste of the cumin that comes through and is super tasty with the beans and turkey. I made this chili from my Thanksgiving leftovers.

My slow cooker homemade turkey stock was used for the broth and I still have leftover turkey that I tossed in this dish. If you are out of turkey (until Christmas) you can use chicken broth and cooked chicken instead with the same tasty results.

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White Bean Chili with Turkey

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Prep Time 10 mins Cook Time 30 mins Yields 8

Ingredients

• 1 Tablespoon oil
• 1 large onion, diced
• 1 tablespoon chili powder
• 1 tablespoon garlic, minced
• 1 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 3 (15.8 ounce) cans Great Northern beans, rinced and drained
• 4 cups broth
• 3 cups cooked turkey, chopped
• 1 Roma tomato, diced and seeded
• 1/3 cup cilantro
• Salt and pepper to taste
• Lime wedge and additional tomatoes and cilantro for garnish (optional)

Directions

1. In a large stock pot heat oil over medium-high heat. Add diced onion and saute for 10 minutes or until the onions turn light brown. Add chili powder, garlic and cumin. Saute and mix into the onions well. Stir in oregano and beans. Add broth and bring to a simmer. Simmer for 20 minutes.
2. Add turkey and cook until heated. Remove from heat and add diced tomato and cilantro. Garnish each serving with additional tomatoes and cilantro and squeeze a wedge of time juice into the soup.

by Sandra Shaffer

Recipe Notes

If you would like to make this soup creamy, remove about two cups of the beans and broth, blend until creamy and return to pan before adding the turkey.
Chicken can be substituted for cooked Turkey.