White Bean Turkey Chili

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x

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.



  • 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


  1. 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.
  2. Add the garlic and cook one minute more, then season with the salt, pepper, cumin and chili powder.
  3. Pour in the chicken broth and beans then bring to a simmer for 25 minutes.
  4. After the chili has simmered, stir in the turkey and the lime juice, test for seasonings and cook 5 more minutes.
  5. 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