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.
Servings: 4 servings
Calories: 285kcal
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.
Video
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.
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