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Close up of a white bowl of white turkey chili with cilantro and a blue and white striped towel in the background
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5 from 5 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Gluten Free, Turkey
Servings: 4 servings
Calories: 285kcal



  • 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.
** Nutritional information is an estimate and may vary. Optional toppings are not included.


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