Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Introduction
Every year after Thanksgiving, I find myself staring at a refrigerator full of leftover turkey, wondering how to transform it into something fresh and exciting. That’s when this creamy white turkey chili became my saving grace. Unlike traditional red chili, this version offers a lighter, more delicate flavor profile that lets the turkey shine while creating something entirely new from your holiday leftovers.
The beauty of this recipe lies in its simplicity and speed. Within 25 minutes, you can have a comforting, restaurant-quality meal that’s perfect for chilly evenings or casual gatherings. Over the years, this has become one of my most requested recipes, especially during the holiday season when everyone’s looking for creative ways to use their turkey surplus.
Why You’ll Love This Recipe
Perfect Post-Holiday Solution
This chili transforms leftover turkey into something completely different and delicious. Instead of serving the same reheated turkey for days, you’ll create an entirely new meal that feels special and intentional.
Incredibly Quick and Easy
With only 25 minutes from start to finish, this recipe is perfect for busy weeknights. Additionally, most of the ingredients are pantry staples, making it an accessible option when you need dinner fast.
Comfort Food at Its Best
The creamy base combined with tender beans and flavorful turkey creates the ultimate comfort food experience. Furthermore, the mild heat level makes it family-friendly while still delivering satisfying warmth.
Versatile and Adaptable
Whether you’re using turkey, chicken, or even leftover rotisserie chicken, this recipe adapts beautifully. The flexible spice level also means you can customize it to suit any palate.
Ingredients
Base Components:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 quart chicken stock or broth
Flavor Enhancers:
- 2 oz canned jalapeños, chopped (or green chilies, adjust to heat preference)
- 2 tablespoons fresh cilantro, chopped (or 1 teaspoon dried)
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
Main Ingredients:
- 2 pounds turkey meat or chicken, shredded and cooked
- 45 ounces cannellini beans or white beans, drained and rinsed
- ¾ cup half and half, evaporated milk, or heavy cream (divided)
- 3 tablespoons cornstarch
- Salt and pepper to taste
Step-by-Step Instructions
Building the Flavor Base
Start by heating the vegetable oil in a large pot over medium-high heat. Add the chopped onion and sauté until it becomes soft and translucent, approximately 5-7 minutes. The onion should be golden and fragrant but not browned. Next, add the minced garlic and continue cooking for about 30 seconds until aromatic.
Creating the Chili Foundation
Pour in the chicken stock or broth, then add the chopped jalapeños, cilantro, cumin, and oregano. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer. Allow this flavorful base to cook for 10 minutes, which helps meld all the seasonings together.
Adding the Protein and Beans
Incorporate the shredded turkey (or chicken) and drained cannellini beans into the simmering liquid. Let everything cook together for 5 minutes, allowing the turkey to warm through and the beans to absorb the flavorful broth.
Achieving the Perfect Creamy Consistency
In a small bowl, whisk together the cornstarch with ¼ cup of your chosen dairy (half and half, evaporated milk, or heavy cream). This creates a slurry that will thicken your chili without creating lumps. Gradually stir this mixture into the chili, followed by the remaining dairy product.
Final Seasoning and Serving
Remove the pot from heat and season with salt and pepper to taste. At this point, you can adjust the spice level by adding more jalapeños or cilantro according to your preference. Serve immediately while hot and creamy.
Serving Suggestions
Classic Accompaniments
Top your chili with shredded Monterey Jack or white cheddar cheese, a dollop of sour cream, and fresh cilantro. Serve alongside warm cornbread or crusty artisan bread for dipping.
Creative Toppings Bar
Set up a toppings station with diced avocado, sliced green onions, crushed tortilla chips, and lime wedges. This interactive approach makes dinner feel special and allows everyone to customize their bowl.
Hearty Meal Options
Serve over baked sweet potatoes for a nutritious twist, or ladle over cooked rice or quinoa to create a more substantial meal. The chili also works wonderfully as a topping for baked russet potatoes.
Recipe Variations
Spicy Version
Double the jalapeños and add a diced poblano pepper for more heat and depth. You can also incorporate a pinch of cayenne pepper or a few dashes of hot sauce to increase the intensity.
Herb-Enhanced Option
Add fresh thyme and sage to complement the turkey’s natural flavors. These herbs create a more traditional Thanksgiving taste profile that pairs beautifully with the creamy base.
Vegetable-Loaded Variation
Include diced bell peppers, corn kernels, or diced tomatoes for additional texture and nutrients. Add these vegetables when you sauté the onions to ensure they cook properly.
Cheese-Lover’s Version
Stir in cream cheese or white cheddar during the final minutes of cooking for an extra indulgent texture. The cheese melts beautifully into the cream base, creating an incredibly rich chili.
Make-Ahead Tips
Meal Prep Strategy
This chili actually improves in flavor after sitting overnight in the refrigerator. Store in airtight containers for up to 4 days, then reheat gently on the stovetop, adding a splash of broth if needed to restore the creamy consistency.
Freezer-Friendly Approach
Freeze portions in freezer-safe containers for up to 3 months. However, note that dairy-based sauces may separate slightly upon thawing. Simply stir well while reheating, and the texture will return to normal.
Batch Cooking Benefits
Double the recipe and freeze half for quick future meals. This is especially useful during busy seasons when you want homemade comfort food without the prep time.
Notes
Turkey Preparation: If you don’t have leftover turkey, you can easily substitute with store-bought rotisserie chicken, leftover roast chicken, or even freshly cooked chicken breasts that have been shredded.
Dairy Flexibility: The type of dairy you choose affects the final richness. Heavy cream creates the most luxurious texture, while evaporated milk provides creaminess with fewer calories. Half and half offers a nice middle ground.
Bean Options: While cannellini beans are traditional, you can substitute with navy beans, great northern beans, or even chickpeas for variety. Just ensure they’re thoroughly drained and rinsed.
Consistency Control: If your chili becomes too thick, thin it with additional chicken broth. Conversely, if it’s too thin, simmer uncovered for a few extra minutes to reduce the liquid.
Frequently Asked Questions
Q: Can I make this chili in a slow cooker? A: Absolutely! Combine all ingredients except the dairy and cornstarch in your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. During the last 30 minutes, stir in the cornstarch slurry and dairy as directed in the recipe.
Q: What’s the best way to shred leftover turkey? A: Remove the skin and bones, then use two forks to pull the meat apart into bite-sized pieces. Alternatively, you can use your hands to shred larger pieces, which often gives you better control over the size.
Q: Can I make this dairy-free? A: Yes! Substitute the dairy with full-fat coconut milk for richness, or use a cashew cream made from blended soaked cashews and water. The flavor will be slightly different but equally delicious.
Q: How can I reduce the sodium content? A: Use low-sodium chicken broth and rinse your beans thoroughly. You can also reduce or eliminate the jalapeños if they’re packed in high-sodium brine, opting for fresh peppers instead.
Q: Why does my chili separate when reheating? A: Dairy-based sauces can separate when reheated too quickly or at too high a temperature. Reheat gently over low heat, stirring frequently, and add a splash of broth if needed to restore the smooth consistency.
Q: Can I add vegetables to bulk up the chili? A: Definitely! Diced bell peppers, corn, or zucchini work well. Add heartier vegetables like peppers with the onions, while more delicate ones like corn should be added during the last 5 minutes of cooking.
Nutrition Information (per serving):
- Calories: 479kcal
- Carbohydrates: 47g
- Protein: 52g
- Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 111mg
- Sodium: 1,044mg
- Potassium: 605mg
- Fiber: 11g