A cozy, protein-packed way to use up holiday leftovers — this creamy White Bean Turkey Chili comes together in under 40 minutes for a nourishing, flavorful dinner everyone will love. It’s hearty but not heavy, full of comforting Southwestern flavor, and a genius way to transform leftover turkey into something new and crave-worthy.
This post was originally published on November 12, 2020. It was updated with new recipe information and photos on October 23, 2025.
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After the big Thanksgiving feast, there’s one question every home cook faces: what to do with all that leftover turkey? This creamy white bean turkey chili is your answer. It’s hearty and satisfying but still light enough to enjoy after a rich holiday meal — and it’s ready in less than 40 minutes!
Unlike traditional red chili, this version skips the tomatoes and swaps in tender white beans, green chiles, and Greek yogurt for a naturally creamy finish. It’s the kind of cozy, one-pot dinner that hits the spot whether you’re recovering from the holidays or just craving something warm and easy on a chilly night.
And if it’s not turkey season? No problem — this white chili is just as delicious with cooked or ground turkey, leftover rotisserie chicken, or even shredded chicken breast.
For more ways to reinvent your leftovers, try my Turkey Pot Pie Soup or Turkey Rice Soup.
Why You'll Love This White Bean Turkey Chili
- Creamy Without the Cream — Greek yogurt adds richness and body while keeping the chili light, nourishing, and high in protein.
- Quick & Easy — Ready in under 40 minutes with minimal hands-on time, perfect for post-holiday evenings.
- Protein-Packed & Wholesome — Filled with lean turkey and fiber-rich white beans to keep you full and satisfied.
- Family-Friendly Flavor — Mild spices make this chili a hit with both adults and kids (add an extra kick if you like heat!).
- Versatile Year-Round — Make it with leftover turkey, ground turkey, or chicken for an easy weeknight meal anytime.
Ingredients
Olive Oil or Avocado Oil — Either works well for sautéing the aromatics.
White or Yellow Onion — Adds sweetness and depth; red onion also works.
Green Bell Pepper — Balances the richness of the beans and turkey.
Minced Garlic — Fresh cloves are best, but jarred garlic is fine in a pinch.
Ground Cumin — Adds warm, earthy flavor.
Ground Coriander — Brings a subtle citrusy note that pairs well with the turkey.
Oregano — Adds a fragrant, herby layer to the chili.
Kosher Salt and Pepper — Season to taste to bring out the chili’s depth of flavor.
White Beans — Cannellini or great northern beans are perfect for their soft, buttery texture. Navy beans and chickpeas also work.
Chicken Broth — Low-sodium broth keeps the salt level balanced.
Canned Green Chiles — Mild or spicy — choose your preferred level of heat.
Cooked Turkey — Shred or chop light and dark meat from your Thanksgiving leftovers. Be sure to remove the skin and bones first!
Greek Yogurt — Use 2% or 4% (whole milk yogurt) for a creamy texture without the heaviness of cream.
Lime Juice — Adds a bright, fresh finish that balances the rich base. For the best flavor, use fresh-squeezed juice.
Substitutions
Ground Turkey — Cook and crumble one pound before adding it to the chili.
Cooked or Rotisserie Chicken — An excellent option for a year-round version.
Beans — Substitute with navy, red kidney, or pinto beans for a colorful variation.
Yogurt — Sour cream also works if needed. To make the chili dairy-free, use plant-based plain yogurt.
How to Make White Bean Turkey Chili
This recipe comes together in one pot with simple steps and wholesome ingredients — perfect for busy weeknights or post-holiday cooking. Let’s make it!
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Sauté the onions and green peppers in olive oil in a Dutch oven or stockpot over medium-high heat for 4–5 minutes, or until the onions are translucent, stirring frequently.
Step 2: Add the cumin, coriander, salt, and garlic to the vegetables. Sauté, stirring constantly, for about 1 minute, or until the spices are fragrant and the garlic just begins to turn golden.
Step 3: Stir in the beans, chicken broth, and green chiles. Bring the chili to a simmer, then reduce the heat to medium. Simmer for 17–19 minutes, or until slightly thickened and the vegetables are tender, stirring occasionally.
Step 4: Reduce the heat to medium-low. Stir in the turkey, Greek yogurt, and lime juice. Cook, stirring constantly, for 1–2 minutes, or until the turkey is heated through.
Step 5: Serve hot, garnished with your favorite toppings.
Recipe Variations
One of my favorite things about this white bean turkey chili is how flexible it is — you can easily tweak it based on what’s hanging out in your fridge or pantry. Try one of these fun spins to keep things fresh and delicious every time you make it.
- Spicy White Turkey Chili — Add a diced jalapeño or a pinch of chili powder with the onions and peppers for an extra kick. You can also use hot green chiles instead of mild ones.
- White Chicken Chili — Swap the turkey for cooked or shredded chicken, or use rotisserie chicken for a quick weeknight dinner.
- Ground Turkey White Chili — Brown 1 pound of ground turkey in the pot before adding the vegetables, then continue with the recipe as directed.
- Vegetarian White Bean Chili — Skip the turkey and add an extra can of white beans or a cup of cooked quinoa for a hearty, plant-based version.
- Dairy-Free White Chili — Replace the Greek yogurt with plant-based yogurt for a dairy-free twist that’s still cozy.
- Southwest Corn Chili — Stir in 1 cup of frozen or canned corn before simmering for a pop of color and sweetness.
Chelsea's Recipe Pro-Tips
- Use room-temperature yogurt — Cold yogurt can curdle when stirred into hot chili. Let it sit out for a few minutes before adding so it blends in smoothly.
- Don’t skip the lime juice — That little squeeze at the end brightens the whole pot and balances the creamy, savory flavors.
- Mash a few beans for extra body — For a thicker, heartier texture, lightly mash some of the beans right in the pot before adding the turkey.
- Season at the end — The flavors deepen as the chili simmers, so give it a final taste before serving and adjust the salt or spices if needed.
- Make it ahead — Like most chilis, this one only gets better as it rests. The next-day leftovers are even creamier and more flavorful (a total weeknight win!).
Serving Suggestions
Pile on the toppings — shredded cheddar cheese, a dollop of Greek yogurt, sliced green onions, black olives, or a sprinkle of fresh cilantro all make this white bean turkey chili extra delicious. For something heartier, serve it with warm cornbread, a crisp green salad, or roasted veggies on the side. However you dish it up, it’s the kind of cozy meal everyone goes back for seconds of.
Storage Directions
- Refrigerating — Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing — Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating — Warm on the stove over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
FAQs
Yes! Sauté the onions, peppers, and spices using the Sauté function. Add the beans, broth, and green chiles and cook on High Pressure for 6 minutes. Quick-release the steam, then stir in the turkey, Greek yogurt, and lime juice before serving.
Absolutely. Sauté the onions, peppers, and spices first, then transfer everything (except the yogurt and lime juice) to the slow cooker. Cook on Low for 4-5 hours, or until the vegetables are tender. Stir in the turkey, yogurt, and lime juice just before serving.
You sure can. In fact, it tastes even better the next day as the flavors blend and deepen. Simply store it in the refrigerator and reheat gently on the stove or in the microwave when ready to serve.
Yes! Brown 1 pound of ground turkey in the pot before adding the onions and peppers, then continue with the recipe as written. It’s a great option for making this white chili year-round.
Definitely. Shredded or cubed cooked chicken — or even rotisserie chicken — works beautifully in this recipe. It’s just as creamy and flavorful.
Save this Recipe for Later on Pinterest
More Cozy Fall Soup Recipes
- Instant Pot Turkey Chili
- Colorado Pork Green Chili
- Pressure Cooker Bean Soup
- Vegan Jackfruit Chili
- Minestra Soup
If you liked and made this White Turkey Chili Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Creamy White Bean Turkey Chili (With Leftover Turkey)
Ingredients
- 2 tablespoons olive oil or avocado oil
- ½ large white or yellow onion diced
- 1 green bell pepper diced
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ¾ teaspoon salt plus more to taste
- 4 cloves garlic minced
- 2 14-oz. cans Great Northern, cannellini beans, or Navy Beans rinsed & drained
- 2 cups low-sodium chicken broth
- 3 tablespoons diced green chiles canned or frozen (thawed)
- 2 cups cubed or shredded turkey white and/or dark meat
- 2 teaspoons fresh lime juice
- 1 ¼ cup plain Greek yogurt 2% or 4% (whole milk), or sour cream
- black pepper to taste
- Optional: chili toppings of choice shredded cheese, Greek yogurt, sliced green onions, black olives, cilantro, etc.
Instructions
- Sauté the onions and green peppers in olive oil in a Dutch oven or stockpot over medium-high heat for 4–5 minutes, or until the onions are translucent, stirring frequently.
- Add the cumin, coriander, salt, and garlic to the vegetables. Sauté, stirring constantly, for about 1 minute, or until the spices are fragrant and the garlic just begins to turn golden.
- Stir in the beans, chicken broth, and green chiles. Bring the chili to a simmer, then reduce the heat to medium. Simmer for 17–19 minutes, or until slightly thickened and the vegetables are tender, stirring occasionally.
- Reduce the heat to medium-low. Stir in the turkey, Greek yogurt, and lime juice. Cook, stirring constantly, for 1–2 minutes, or until the turkey is heated through.
- Season to taste with salt and pepper and serve hot, garnished with your favorite toppings.
Notes
- Refrigerating — Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing — Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating — Warm on the stove over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
- Use room-temperature yogurt — Cold yogurt can curdle when stirred into hot chili. Let it sit out for a few minutes before adding so it blends in smoothly.
- Don’t skip the lime juice — That little squeeze at the end brightens the whole pot and balances the creamy, savory flavors.
- Mash a few beans for extra body — For a thicker, heartier texture, lightly mash some of the beans right in the pot before adding the turkey.
- Season at the end — The flavors deepen as the chili simmers, so give it a final taste before serving and adjust the salt or spices if needed.
- Make it ahead — Like most chilis, this one only gets better as it rests. The next-day leftovers are even creamier and more flavorful (a total weeknight win!).
Mmm! I made this last night with leftover Thanksgiving turkey. Really good flavor and not too spicy for my kids with the chiles added. It will probably be a winter staple using chicken rather than turkey.
Delicious, simple, and healthy! Thanks for the great recipe.
So glad that you liked it, Annie!!
So delicious and very easy to make! I just followed Mae's menu step by step instructions and it turned out perfect. I LOVE the yogurt topping with a dash of hot sauce. Definitely making this again - it's a new winter fave!