I used this Leftover Turkey Chili recipe tonight for our leftover Thanksgiving turkey. It tastes great and is so easy to make.
This is a white chili, using leftover cooked turkey or chicken, with a nice spicy kick.
This turns out really good! I serve it with Cornbread. The family was surprised to see a “white” chili and were pleasantly surprised by the taste. They enjoyed the “kick” aspect.
This is strictly a white chili, no tomatoes, red beans, or chili powder of any kind.
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Leftover Turkey Chili
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This Turkey Chili is so good that you'll want to make it a regular.
Course: Soup
Cuisine: American
Keyword: Leftover Turkey Chili
Servings: 4
Calories: 295 kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic crushed
- 1 4 ounce can diced jalapeno peppers
- 1 4 ounce can chopped green chili peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 14 1/2 ounce cans chicken broth
- 2 cups chopped cooked turkey breast or 2 cups cooked chicken breasts
- 2 15 ounce cans white beans (cannellini, chickpea, great northern, etc)
- 1 cup shredded Monterrey jack cheese
Instructions
- Heat the oil in a large saucepan over medium-low heat.
- Slowly cook and stir the onion until tender.
- Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
- Continue to cook and stir the mixture until tender, about 3 minutes.
- Mix in the chicken broth, turkey or chicken and white beans.
- Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat; slowly stir in the cheese until melted.
Enjoy!
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Recipe based on one by KelBel
Photo by SharonChen