Leftover Turkey and White Bean Chili

Name: Leftover Turkey and White Bean Chili
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons grapeseed oil, or more to taste; 1 small yellow onion, cut into ½-inch dice; 2 garlic cloves, minced; 2 (4 ounce) cans diced green chiles; 2½ tablespoons ground cumin; 2 teaspoons salt; ½ teaspoon black pepper; 4 cups low-sodium chicken broth; 2 (14 ounce) cans cannellini beans, drained and rinsed; 1 pound leftover turkey, shredded; 2 limes, juiced; ½ cup chopped fresh cilantro; 2 avocados, thinly sliced for garnish; 1½ cups shredded white Cheddar cheese; 2 cups lightly crushed blue corn chips

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Everyone loves a warm bowl of chili, so why not turn your leftover Thanksgiving turkey to make a big pot of comfort food to enjoy after a morning of Black Friday shopping? Besides the turkey, this white chili features cannellini beans, canned green chiles, cumin, and garlic for a savory delight. It is topped with sliced avocado, fresh cilantro, white cheddar cheese and blue corn tortilla chips. It is warm, delicious, colorful and fantastically crunchy!

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Servings: 6

Ready in: 1hr 5min PT1H5M

Ingredients

2 tablespoons grapeseed oil, or more to taste
1 small yellow onion, cut into ½-inch dice
2 garlic cloves, minced
2 (4 ounce) cans diced green chiles
2½ tablespoons ground cumin
2 teaspoons salt
½ teaspoon black pepper
4 cups low-sodium chicken broth
2 (14 ounce) cans cannellini beans, drained and rinsed
1 pound leftover turkey, shredded
2 limes, juiced
½ cup chopped fresh cilantro
2 avocados, thinly sliced for garnish
1½ cups shredded white Cheddar cheese
2 cups lightly crushed blue corn chips

Directions

Heat oil in a Dutch oven over medium heat. Sauté onion in how oil until it begins to soften, about 5 minutes; add garlic and cook until fragrant, 2 to 3 minutes more.
Stir green chiles, cumin, salt, and pepper with the onion mixture; cook until cumin is fragrant, 1 to 2 minutes.
Pour chicken stock into the pot; add cannellini beans. Bring the mixture to a simmer, reduce heat to low, and cook until reduced by about one-third, about 25 minutes.
Stir leftover turkey into the mixture and cook until the chili thickens, about 20 minutes.
Remove pot from heat. Stir lime juice and cilantro through the chili.
Ladle chili into bowls; top with avocado, Cheddar cheese, and corn chips to serve.

Mealthy tip:

Grapeseed oil is a great choice to keep on hand in your pantry. It has a high smoke point which makes it fantastic for sauteing over high heat.

Tagged:

American Turkey White Beans Thanksgiving Legumes Cannellini No Meat Video

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Melissa Hunter says:

I really wanted to make this turkey and white bean chili, but don't have any left over chicken. Instead, I used ground turkey. It was really delicious, glad I tried it!

Alexis Pearson says:

I topped my chili with cilantro, cheese, chips, and sour cream. Delicious! I don't think I had a whole pound of turkey meat leftover, but I made it work. So glad it didn't have to go to waste.

Greg Jones says:

This is a five star chili! Reminds me of a dish I would order at my favorite restaurant, but with turkey. Perfect for the day after Thanksgiving.

Laura Griffin says:

This turkey and white bean chili is amazing. I had leftover Cajun turkey meat, so that added an extra kick to this dish. I smothered mine in extra cheese, so good! The chiles also give this dish amazing flavor. It's a new fave!

Sam Dalton says:

This was a delicious turkey and white bean chili! It was very flavorful thanks to the chilies, onion, and garlic. It also has that authentic chili taste from the cumin spice. This is the perfect post-Thanksgiving recipe!