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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
- Garlic
- Oregano
- Cumin
- 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.
Storing instructions
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
Ingredients
- 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
Instructions
- 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.
I’m all for this! I love a good slow cooker meal – and one after all the thanksgiving hard work?! Yes, please!
I surly need a slow cooker. Such a good piece of equipment and you can create lovely meals like this one.
Sounds like you and your bff had a blast! I haven’t seen the new Hunger Games movie but I’m anxious to see it. Love the books. I hear the 3rd book is going to be split up into 2 movies.
Awesome soup to use up leftover turkey. I love chicken chili so I’m sure I’ll love this.
Have a lovely Thanksgiving!
We always have tons of turkey leftover too because everyone just picks all day long. And turkey just isn’t high on my food priority list on Thanksgiving…it’s all about the carbs and desserts :-) But I do love a good white chili, especially one that can just go into the slow cooker. It looked like you and Rachel had so much fun…loved all the pictures!!!
Such a great way of using leftovers!
I love white bean chili, great idea!
I loved Catching Fire! I think they followed the book more closely than the first did.
I’m with you on the turkey thing. I love it that day and then I get really sick of it.
Such a great & healthy way to use that leftover turkey!
Love the up close pics!
Thanks!
I love hominy so much, I could just eat it out of the can, so I love this chili!