This white bean turkey chili is the perfect way to use up leftover turkey. It’s hearty and soothing, with quite a kick from two types of peppers and chili powder.
Scale
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 jalapeño pepper, minced
- 2 poblano peppers, diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 4 cups chicken broth
- 2 (14.5 oz) cans white beans
- 1 pound cooked, shredded turkey
- 1 lime, juiced
For Serving:
- Grated cheddar or jack cheese for topping
- Tortilla chips
- avocados
- lime wedges
Instructions
- Heat the oil in a large dutch oven over medium heat. Add the onions, poblano and jalapeño peppers to the pot and stir to soften for 5 minutes.
- Add the garlic and cook one minute more, then season with the salt, pepper, cumin and chili powder.
- Pour in the chicken broth and beans then bring to a simmer for 25 minutes.
- After the chili has simmered, stir in the turkey and the lime juice, test for seasonings and cook 5 more minutes.
- Serve with grated cheese, more lime wedges and tortilla chips.
Recipe Notes
Store: Let the chili cool and then store it in an air tight container for up to 2 days in the refrigerator. Note: This will depend on how long your leftover turkey has been around. Leftover turkey should be eaten within 3-4 days, so keep that in mind when storing your leftover chili.
Reheat: Reheat leftover chili in the microwave or on the stove top.
Freeze: Freeze this turkey chili in an air tight container for 3 months. Defrost in the refrigerator and then heat up in the microwave or on the stove top.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
