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