White Turkey Chili

Turn leftover turkey into slow cooker White Turkey Chili, a hearty one-pot meal that is as easy as it gets. Add all the ingredients to the crockpot, cover, and walk away.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings (1 1/2 cups each)

Calories 230kcal

Author Meggan Hill

Ingredients

2 cups cooked turkey shredded or cubed (see note 1)
2 (15 ounce) cans great Northern beans drained and rinsed (see note 2)
10 ounces frozen corn (see note 3)
2 (4 ounce) cans mild diced green chiles undrained
1 medium onion diced
2 cloves garlic minced
3 cups chicken broth
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper optional
4 oz cream cheese softened
1/4 cup half and half
1/4 cup chopped fresh cilantro optional (see note 4)
Salt and freshly ground black pepper
shredded cheese diced avocado, sliced jalapeños, sour cream, and tortilla strips, for serving

US Customary - Metric

Instructions

In the bottom of a slow cooker, add beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours. Stir in cooked turkey, cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.

Notes

Turkey: This recipe calls for leftover cooked turkey, shredded or cubed, but you could substitute leftover Rotisserie Chicken, too.
White beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean including Great Northern Beans, Cannellini beans, or white kidney beans.
Corn: Or substitute fresh corn cut off the cob.
Cilantro: Feel free to omit if you don't like cilantro.
Yield: This recipe makes about 9 cups of white turkey chili, enough for 6 hearty servings, 1 ½ cups each.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition