White Turkey Chili is a really quick and easy, hearty recipe that is just loaded with flavor. It’s a great way to use leftover turkey from Thanksgiving. The instructions include both spicy and mild variations.
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White Chicken Chili has been on my to-make list for so long, and when I finally got around to making it, it turned into a White Turkey Chili. Ah well, I’ll get around to that chicken chili someday, but for now, I am loving this turkey version.
This is considered a white chili because it uses a milk-base rather than tomato, like in this other recipe of mine for Instant Pot Turkey Chili. It’s not actually white though. This is due to the added chili powder and cumin.
White Turkey Chili tastes great on its own, but also pairs will with breads like Rosemary Focaccia for soaking up all the extra liquid. It’s definitely healthy comfort food at it’s best!
Why This Recipe Works
This is an incredibly easy recipe that takes less than 30 minutes, but tastes as if you spent hours upon hours making it.
It’s a great way to use leftover Thanksgiving turkey. You can use a roasted, grilled, or smoked turkey. If you don’t have leftover turkey, you can quickly cook turkey chops or tenderloins instead.
This recipe uses ingredients like kale, shallot, garlic, white beans to keep it light and healthy yet comforting and hearty. Whole milk is added to make it creamy. There are approximately 285 calories per serving and only 9 grams of fat.
This recipe can be made spicy or mild to keep it more family and kid-friendly.
How to Make White Turkey Chili (spicy or mild)
What You Need To Make This Recipe
To make this recipe, you will need:
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1 jalapeno pepper (finely diced, optional)
- 1/4 cup loosely packed cilantro
- 1/4 teaspoon salt (can add more later, if needed)
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons chili powder
- 4 cups kale (roughly chopped)
- 2 cups turkey (cooked and shredded)
- 1 15 ounce can cannellini beans (drained)
- 1 cup vegetable stock
- 1 cup whole milk
- 2 tablespoons corn starch
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are not using leftover turkey, you will need to cook and shred your turkey first.
Mince the garlic, and finely dice the shallot, and jalapeno. Roughly chop the kale and cilantro. Mix the cornstarch with 2 tablespoons water and set aside.
Create!
Add the olive oil to a stock pot or Dutch oven over medium heat.
Once the oil is hot, add the garlic, shallot, jalapeno (if using), cilantro leaves, salt, cumin, and chili powder. Cook for 2-3 minutes, or until the vegetables are just tender.
Add the kale and cook another 2-3 minutes until it is just starting to wilt.
Stir in the turkey, cannellini beans, vegetable stock, milk, and cornstarch slurry. Raise the heat to simmer and cook 3-4 minutes until the liquid starts to thicken.
Taste and season with salt and pepper, as needed.
Present!
Serve hot with your favorite chili toppings.
Topping Suggestions For White Chili
Here are some ideas for toppings for your white chili:
- Shredded cheese like white cheddar or even crumbled queso
- Sour Cream
- Avocado
- Lime
- Fresh cilantro
- Green onion
- Jalapeno pepper slices
- Tomatoes
- Salsa
- Corn
- Bacon
- Tortilla strips
Tips and Techniques
- Omit the jalapeno pepper for a mild chili. You can also remove the seeds from the jalapeno for a hint of spiciness.
- Store leftovers in an airtight container in the refrigerator. Cooked turkey should be used within 3-4 days from the day it was first prepared.
FAQ’s
Can You Freeze White Turkey Chili?
Yes. You can freeze white turkey chili in freezer bags or airtight containers. Use within 3 months.
To use, thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop.
More Turkey Recipes
Here are more turkey recipes that you might want to try:
- Healthy Turkey Quinoa Bowls
- Rosemary Apricot Glazed Turkey
- Strawberry Basil Roasted Turkey Recipe
- Parmesan Crusted Turkey Cutlets
- Turkey Cutlets with Rosemary and Thyme
- Italian Turkey Sweet Potato Skillet
- Grilled Turkey BLT Sandwich with Roasted Garlic Aioli
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White Turkey Chili
White Turkey Chili is a really quick and easy, hearty recipe that is just loaded with flavor. It’s a great way to use leftover turkey from Thanksgiving. The instructions include both spicy and mild variations.
Course Main Dish
Cuisine American, Gluten Free, Turkey
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 285kcal
Author Lauren Harris
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 shallot * finely diced
- 1 jalapeno * finely diced, optional
- 1/4 cup loosely packed cilantro * roughly chopped
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 4 cups kale * roughly chopped
- 2 cups turkey * cooked and shredded
- 1 15oz can cannellini beans * drained
- 1 cup vegetable stock
- 1 cup whole milk
- 2 tablespoons cornstarch
Instructions
Add the olive oil to a stock pot or Dutch oven over medium heat. Whisk together cornstarch and water. Set aside.
Once the oil is hot, add the garlic, shallot, jalapeno (if using), cilantro leaves, salt, cumin, and chili powder. Cook for 2-3 minutes, or until the vegetables are just tender.
Add the kale and cook another 2-3 minutes until it is just starting to wilt.
Stir in the turkey, cannellini beans, vegetable stock, milk, and cornstarch slurry. Raise the heat to simmer and cook 3-4 minutes until the liquid starts to thicken.
Taste and season with salt and pepper, as needed.
Serve hot with your favorite chili toppings.
Notes
Tips and Techniques
- Omit the jalapeno pepper for a mild chili. You can also remove the seeds from the jalapeno for a hint of spiciness.
- Store leftovers in an airtight container in the refrigerator. Cooked turkey should be used within 3-4 days from the day it was first prepared.
** Nutritional information is an estimate and may vary. Optional toppings are not included.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 33g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 733mg | Potassium: 598mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7273IU | Vitamin C: 86mg | Calcium: 254mg | Iron: 5mg
This recipe was originally published on February 6, 2020. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2020.
