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.
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
Instructions
- 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.
- 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.
Notes
Chicken can be substituted for cooked Turkey.
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Love the turkey twist on this white bean chili! Be perfect for leftovers after the holiday!
This chili looks so hearty and filling! This is the kind of food I crave all winter long!
This sounds lovely, Im in the UK, could someone tell me how heavy a cup of cooked turkey would be, we dont have cup measurements in the UK.
Hi Jose, I believe it will be about 115 grams. This converter might be helpful. Thanks for stopping by!
I love white bean chilies, this sounds delicious and such a great use for leftover turkey!
Perfect comfort food!
Yum! Definitely pinning. This looks just amazing!
What a great idea! I am always stumped what to do with turkey leftovers! YUM!
That looks like a great recipe, perfect during a cold winter! I love how all your ingredients look so fresh and flavorful.
I love how hearty this is! Lots of the good stuff packed into one bowl. 🙂 Looks delicious!
What a great idea! I had never thought of adding turkey to chili. I’m out of turkey, but I may have to give this a try with the Christmas leftovers.
Love white bean chili and what a great way to use up leftover turkey!! Will be saving this recipe for the next time I’m looking to repurpose my leftovers!
Cooking Light is my favorite magazine and thanks to this recipe I know what we are having for dinner Sunday. Then there will be leftovers for the week.
Looks so good! What a great time saving recipe. This might just be on my dinner table tonight.