Creamy White Bean Turkey Chili (With Leftover Turkey)
This Creamy White Bean Turkey Chili is the ultimate way to reinvent leftover turkey — hearty, cozy, and full of comforting Southwestern flavor. White beans, green chiles, and Greek yogurt make it creamy and satisfying without being heavy. It’s quick to make, freezer-friendly, and sure to be a new cold-weather favorite.
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
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.
- 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!).
Nutrition
Serving: 1gCalories: 266kcalCarbohydrates: 26gProtein: 23gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 38mgSodium: 265mgFiber: 7gSugar: 2g
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