Full of flavor and a little spice, this Spicy White Turkey Chili is warm and comforting.
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The colder weather took longer than usual to hit around here, but when it did…oh was it cold. It actually still is, but after single digit temperatures, 35°F has started to feel downright warm.
I really tried to get into making soup and chili recipes earlier in the season, but it was hard. That’s saying a lot because I could (and sometimes do) eat soup every single day. Now that it’s actually freezing outside, all I want is warm and delicious comfort food!
White Chicken Chili has been on my to-make list for so long. I finally got around to creating a white chili recipe, but instead opted for turkey. There is no particular reason I chose turkey other than I was feeling like I always use chicken and wanted to switch things up a bit. Plus, turkey is healthy and light and works great in this recipe. This turned into a Spicy White Turkey Chili because of the addition of jalapenos, which are totally optional, of course.
I cooked the turkey in my Instant Pot because it comes out super tender and easy to shred. You could also roast it in the oven, or cube it and cook it in a skillet, instead.
This is an incredibly easy recipe but tastes as if you spent hours upon hours making it!
Spicy White Turkey Chili
If you are not using leftovers, you will need to cook and shred the turkey first.
Mince the garlic, shallot, and jalapeno. Roughly chop the kale and cilantro. Mix the cornstarch with 2 Tablespoons water and set aside.
Add the olive oil to a stock pot or Dutch oven over medium heat. Once the oil is hot, add the garlic, shallot, jalapeno, cilantro leaves, salt cumin, and chili powder. Cook for 2-3 minutes, 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 cannellini beans, vegetable stock, milk, and cornstarch slurry. Raise the heat to simmer and cook 3-4 minutes until it starts to thicken.
Serve hot, topped with additional chopped cilantro,chunks or slices of avocado, and/or shredded white cheddar cheese, if desired.
White Turkey Chili
- 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
- 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.
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.