When the weather starts to cool and the leaves turn golden, there’s nothing quite like a bowl of White Turkey Chili to warm you from the inside out. It’s the kind of meal that feels like a cozy sweater, comforting, hearty, and just what you need on a crisp fall evening.
I love how this chili comes together quickly, making it perfect for busy weeknights when you’re craving something filling but don’t want to spend hours in the kitchen. The combination of tender turkey, creamy white beans, and a hint of spice from green chiles makes every spoonful a burst of flavor.
There’s also something about the way the chili simmers, filling the kitchen with a rich, savory aroma that instantly makes the whole house feel inviting. Trust me, this is one of those recipes you’ll find yourself making again and again. It’s just so good while serving with my Shredded Turkey Sandwiches and Turkey Sub. Trust me the combinations are worth trying.
Why I Love This Recipe?
- This chili warms you up on chilly evenings and feels like the ultimate comfort food.
- You don’t need hours to pull this off, making it a great option for busy days when you still want something hearty.
- The mix of turkey, beans, and green chiles creates a rich, layered flavor that’s both savory and satisfying.
- I’ve found that it tastes even better the next day, making it ideal for meal prepping or an easy reheat meal.
White Turkey Chili Recipe
Ingredients
- 2 tbsp Vegetable oil
- 1 large Onion chopped
- 4 cloves Garlic minced
- 1 quart Chicken stock or broth
- 2 oz canned Jalapeños chopped (or green chilies, to taste)
- 2 tbsp fresh Cilantro chopped (or 1 teaspoon dried)
- 1 tbsp Ground cumin
- ½ tsp Dried oregano
- 2 pounds Cooked turkey or chicken shredded
- 45 oz Cannellini beans or white beans drained and rinsed
- ¾ cup Half-and-half evaporated milk, or heavy cream, divided
- 3 tbsp Cornstarch
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the chicken stock, jalapeños (or green chilies), cilantro, cumin, and oregano. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- Stir in the shredded turkey (or chicken) and white beans. Simmer for an additional 5 minutes.
- In a small bowl, mix cornstarch with ¼ cup of the half-and-half (or cream). Stir this mixture into the chili. Then, add the remaining half-and-half, stirring well to combine.
- Remove from heat. Season with salt and pepper to taste. Adjust spices and heat level as desired. Serve the chili warm.
Notes
- If you don’t have leftover turkey or chicken, you can use rotisserie chicken or prepare it fresh using your favorite Roast Chicken or Roast Turkey recipe.
- This chili can easily be customized by adjusting the amount of jalapeños or green chilies based on your heat preference.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 471 kcal |
| Carbohydrates | 45g |
| Protein | 51g |
| Fat | 10g |
| Sodium | 1.044mg |
| Cholesterol | 114mg |