White Bean Turkey Chili

A comforting and hearty bowl of White Bean Turkey Chili, perfect for using up leftover turkey while providing warmth and nourishment during cold days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

Base Ingredients

1 tbsp olive oil To sauté vegetables and build flavor; use avocado oil for a different taste.
1 medium onion (chopped) Provides sweetness and depth; yellow, white, or even red onion works.
3-4 cloves garlic (chopped) Adds aromatic flavor; garlic powder can be a quick alternative.
1 medium yellow bell pepper (diced) Offers sweetness and crunch; feel free to use other bell pepper colors.
3 cups shredded turkey leftovers Lean protein that acts as the chili's base; rotisserie chicken is a great shortcut.
1 4.5 oz can green chilies (diced) Imparts mild heat; substitute with jalapeños if you prefer more spice.
2 tbsp tomato paste Rich in umami flavor; can be replaced with crushed tomatoes in a pinch.
2 14 oz cans cannellini or navy beans (rinsed and drained) Creamy texture that thickens chili; chickpeas offer a different twist.
1/2 tsp kosher salt Enhances all flavors; adjust based on dietary needs.
1/2 tbsp cumin Earthy flavor; coriander can be an interesting substitute.
1/2 tbsp oregano Brings herbal notes; fresh herbs can be used if you have them on hand.
1 1/2 tsp mild chili powder Adds warmth without too much heat; smoky paprika is a fantastic alternative.
1 leaf bay leaf Deepens the flavor as it simmers; remember to remove it before serving.
2-3 cups chicken broth Adjusts soupiness; vegetable broth is a viable option for a meatless version.
1 cup reduced-fat sour cream or Greek yogurt For creaminess; a vegan/plain yogurt will also work nicely.

Toppings

to taste Diced avocado, cilantro, sliced jalapeño, chopped green onions These toppings add freshness and color; they can be adjusted based on your palate.

Method

Stovetop Preparation

Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and bell pepper until tender.
Stir in the shredded turkey and green chilies. Let them warm for a couple of minutes.
Mix in the tomato paste and spices. Stir until everything is well coated.
Add the beans and chicken broth. Bring to a gentle boil.
Reduce heat, add the bay leaf, and let simmer for 20-30 minutes, stirring occasionally.
Adjust seasoning to taste, remove the bay leaf, and serve with your favorite toppings.

Slow Cooker Preparation

In your slow cooker, combine all ingredients except for the sour cream and toppings.
Stir everything until well mixed.
Cover and cook on low for 6-8 hours or high for 3-4 hours until heated through.
Before serving, stir in sour cream or Greek yogurt for creaminess.

Notes

Double the recipe for leftovers that last for days. Pair with crusty bread or a fresh salad for a complete meal. Customize your toppings to suit your family's preferences.