Have any leftover turkey or chicken? Turn it into a comforting bowl of White Turkey Chili.
Hearty White Turkey Chili filled with beans, turkey (or chicken), onion, garlic, herbs and spices. The perfect hearty recipe for the day after Thanksgiving, when you have so much meat left you don’t know what to do with!
BEST TURKEY CHILI RECIPE
If your family is anything like ours and eats all of the sides at Thanksgiving, this recipe is for you. Especially if you love creamy soups and chili. If you don’t want the heat, simply leave out the chilies! There is so much flavour thanks to the herbs and spices that you won’t miss the heat.
It’s so easy to turn leftovers into a hearty meal that everyone loves. Especially when turning those leftovers into something EASY with minimal cooking and zero effort. I mean, after the cooking marathon that is Thanksgiving, the last thing you want is to be trapped in the kitchen with MORE cooking.
That’s where this Turkey Chili recipe comes in.
I made this Turkey Chili recipe with a creamy soup in mind, adding half and half (or evaporated milk) to the broth. There’s something about creamy soups that soothe the soul on a cold and miserable day.
I also added more broth to make more creamy liquid to mop up with garlic bread.
I love winter.
WHAT GOES IN CHILI
To make this Turkey Chili recipe as simple as possible with minimal prep work after all the tiring prep work from thanksgiving week, I have tried to keep this recipe as easy as possible. If you’re as tired as I am, you need the break!
- Leftover turkey meat — OR you can use store bought rotisserie chicken. You can also roast a chicken if you want to try this recipe but have no leftovers.
- Any juices from the meat leftover with the meat. YES, throw it in! I call it liquid gold because pan juices are always loaded with flavour.
- Onions and garlic — use fresh if possible. To cut prep work down even more, you can use frozen chopped onions (thawed) and minced garlic.
- Canned white beans (cannellini beans) — any type of beans will work.
- Herbs — I use fresh cilantro and dried oregano. You can also throw in chopped fresh parsley, or use dried.
- Jalapeños — or green chilies. I use canned, again, to cut down on prep work. However, you can use fresh!
If you have any veggies lying around, feel free to throw them in. Carrots, peas, spinach, corn and green beans also taste amazing with this Turkey Chili.
HOW DO YOU MAKE TURKEY CHILI
Shred whatever meat you are using. I cheat on time here and let the onions sauté on low heat while I shred. That way as soon as I’m done with shredding, the garlic goes in first to release its flavour, followed by the meat.
Broth (or stock), herbs, spices and jalapeños follow that, and the whole recipe its done in 15 minutes!
You have a choice here to use half and half (an American product that is half milk, half cream), evaporated milk, or heavy cream. To make your turkey chili nice, thick and creamy, I suggest blending cornstarch with your choice of cream, mixing it into the white chili, then adding the rest of your cream.
HOW DO YOU ADD FLAVOR TO TURKEY CHILI?
The flavours in this turkey chili are robust thanks to the combination of pan juices, ground cumin, herbs, aromatics and beans.
Taste test and add more cream, more herbs, seasonings, spices (like cinnamon) or whatever else you like. This recipe is so versatile you really can make it your own to suit your tastes!
Looking for more Chili Recipes or Creamy Soups? Try these recipes!
Have any leftover turkey or chicken? Turn it into a nice warm bowl of White Turkey Chili! Thick and Creamy White Turkey Chili, filled with cannellini beans, turkey (or chicken), onion, garlic, herbs and spices. The perfect hearty recipe for the day after Thanksgiving, when you have so much meat left you don’t know what to do with!
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 6 serves
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 quart (litre) chicken stock or broth
- 2 oz canned chopped jalapeños or green chilies (adjust to your heat preference or leave them out)
- 2 tablespoons fresh cilantro, chopped (or 1 teaspoon dried)
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds (1 kg) cooked turkey meat or chicken, shredded
- 3 x 15 ounce cans cannellini beans or white beans
- 3/4 cup half and half (evaporated milk or heavy cream), divided
- 3 tablespoons cornstarch
- salt and cracked black pepper to taste
Heat oil in a pot over medium-hight heat; sauté onion until soft. Add the garlic and sauté until fragrant (about 30 seconds).
Stir in stock or broth, jalapeños, cilantro, cumin and oregano. Bring to a boil, reduce heat and simmer for 10 minutes.
Add turkey (or chicken) and beans; simmer for 5 minutes.
Mix cornstarch with 1/4 cup of half and half, evaporated milk or cream. Stir into the chili. Add in remaining cream, mixing well to blend.
Take off the heat. Season with salt and pepper to taste. Adjust spices and heat to suit your taste.
Calories: 326kcal | Carbohydrates: 14g | Protein: 39g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 423mg | Potassium: 606mg | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 14.7mg | Calcium: 43mg | Iron: 2.4mg