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After working hard on that Thanksgiving meal, why not make your life easy with leftovers? Throw that leftover turkey into this white turkey chili!
So truth be told, usually by the end of Thanksgiving day, I get really sick of turkey because we’re constantly picking at it throughout the night and I don’t know, turkey just isn’t my favorite type of meat (I love ground turkey though, lol).
However, since there’s usually so much left over, this recipe for white turkey chili is the perfect way to use up your Thanksgiving turkey leftovers! It’s easy to make, can be made on the stovetop, in the slow cooker or Instant Pot, and is full of flavor. This hearty chili will keep you warm and full! You won’t even know it’s leftovers, ha!
Did you know that apparently 79% of Americans prefer Thanksgiving leftovers over the actual Thanksgiving day meal? I’m one of the 79%. I think you can get so much more creative with Thanksgiving leftovers. Most of the time, people generally don’t like messing with traditional recipes as much.
What is white chili?
I know this can be interesting because we’re used to the classic red chili. This is just a variation of it. It’s white because it uses white beans, white meat, and green chilies.
What You’ll Need
Here are the ingredients you’ll need for white turkey chili. For exact measurements, scroll to the recipe card below.
- Olive oil
- Yellow onion
- Low-sodium chicken or turkey stock – best to use low-sodium so you can add in salt to taste yourself!
- Shredded turkey– you’re going to have so much leftover from Thanksgiving that it’ll be a breeze to shred and toss them in this chili! If you’re making this any other time and you don’t have shredded turkey, rotisserie chicken is a great option as is ground turkey.
- Shredded cheese – my favorite to use is a Mexican blend
- Cream cheese – this makes the chili so creamy!
- Green chilies – for a little kick of heat.
- Cannellini beans – for texture and added creaminess!
- Frozen corn
- Cayenne pepper
How to make white turkey chili
For detailed instructions, scroll to the recipe card below.
- Sauté. In a large pot, sauté the onion and garlic until softened.
- Add in seasonings, chilies, and chicken/turkey broth. Bring to a simmer.
- Combine remaining ingredients. Stir in the turkey, cheeses, corn, and beans. Let simmer for five minutes.
- Serve and enjoy!
Substitutions and variations
This recipe is easily adaptable to whatever you have on hand. If you don’t have any turkey leftovers, you can substitute chicken breast or even rotisserie chicken for extra flavor! Ground turkey works well in this recipe too.
You can also use different types of beans, such as black beans or pinto beans. And if you’re not a fan of green chilies, you can leave them out. If you like things extra spicy, you can add more cayenne pepper or diced jalapeños.
This chili can be stored in the fridge for up to four days or in the freezer for up to three months.
Frequently asked questions
What can I serve with white turkey chili? This is delicious served with a side of cornbread or a green salad. You can also top it with sour cream, diced avocado, or shredded cheese.
How do I make this in the slow cooker? If you want to make this in the slow cooker, I would add everything except the leftover turkey meat in the slow cooker for 2 hours on high and 4 hours on low. Add in the turkey meat right before serving and let the residual heat warm up the meat. Stir to incorporate.
How do I make this in the Instant Pot? If you want to make this in the Instant Pot, I recommend adding everything except the leftover turkey meat into the insert of the Instant Pot. Using manual high pressure, set it for 8 minutes. Do a quick release then add the turkey meat before serving and stir to incorporate.
White Turkey Chili
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups (946 ml) low sodium turkey stock, or chicken stock/broth
- 2 ½ cups (249 g) shredded turkey, shredded rotisserie chicken works well too
- 1 cup (112 g) shredded Mexican cheese blend
- ½ cup (114 g) cream cheese
- ½ cup (75 g) canned diced green chilies
- 15 ounce (425 g) canned cannellini beans, drained
- 1 cup (165 g) frozen corn
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- Garnish/toppings: sour cream, shredded cheese, sliced avocado, cilantro, lime wedges
- Sauté onion in olive oil until soft. Add garlic and sauté until slightly brown.
- Add chicken broth, green chiles, cumin, oregano, cayenne, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer (around 15 mins).
- Reduce heat again to low and stir in the turkey, cream cheese, and Mexican cheese blend, corn, and beans. Simmer for another 5 minutes.
- Top with desired garnishes and serve while still hot.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.