Spicy White Bean Turkey Chili

Spicy White Bean Turkey Chili definitely beats out a plain old turkey sandwich when it comes time for leftovers! Not that turkey sandwiches aren’t good, but this chili is better!


Not that there’s anything wrong with a turkey sandwich…especially when it’s real turkey and not from the deli. We actually make a lot of different leftover recipes with turkey, but a good turkey sandwich is just fine too.

It’s just that depending on how big of a turkey you got, you might get sick of turkey sandwiches after a day or two. But hopefully you saved your turkey bones to make turkey soup, so you can use up some of your turkey in there…or you can make quesadillas with gravy dip…there’s lots of leftover turkey recipes out there as I’m sure you know.

And here’s one of ours…

This Spicy White Bean Turkey Chili has poblano peppers, white beans, jalapéno peppers, and lots of turkey. You can crumble tortilla chips on top, add a squeeze of lime or some avocado. Whatever you like to top your chili with.

It’s a pretty basic recipe too, just get all you vegetables into a soup pot, add tomatoes, beans and the turkey and let it simmer.


You can adjust the spice in this recipe too if case you’re not a big spicy food fan, just cut down on the jalapeño pepper – or you can leave it out completely if you really don’t like any spiciness. I’m a medium heat kind of guy so one jalapeño was just right for me, but you can make it however you’d like.

The important part here is to have lots of ice cold beer for cooling off your mouth after a few bites. It gives you an excuse to go through a few beers at the dinner table, trust me. Not that you need one, but just in case anyone’s counting…

Serve this chili up in big bowls with lots of chips on the side for dipping or crushing on top. Did I forget to mention the cheese? Yep – and lots of cheese, the more the better!




Spicy White Bean Turkey Chili

  • Author: Dan


Serves 6-8


  • 1 lb. cooked, shredded turkey
  • 1 tablespoon olive oil
  • 1 jalapéno pepper, minced
  • 2 poblano peppers, diced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 lime, juiced
  • 2 (14.5 oz) cans white beans

For serving

  • Grated cheddar or jack cheese for topping
  • Tortilla chips
  • avocados
  • lime wedges


  1. Heat the oil in a large dutch oven over medium heat.
  2. Add the onions, poblano and jalapéno peppers to the pot and stir to soften for 5 minutes.
  3. Add the garlic and cook one minute more, then season with the salt, pepper, cumin and chili powder.
  4. Pour in the chicken broth and beans then bring to a simmer for 20 minutes.
  5. After the chili has simmered, stir in the turkey and the lime juice, test for seasonings and cook 5 more minutes.
  6. Serve with grated cheese, more lime wedges and tortilla chips.


Adapted from the Neely’s recipe, Food Network


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