Usually after Thanksgiving we have plenty of leftover turkey and enough turkey stock for several days of dishes. Today I whipped up some turkey white chili, based on our chicken white chili recipe, but made it with cooked turkey meat instead of chicken, and with the beans cooked in homemade turkey stock. I bumped up the heat a bit from the other recipe, feel free to dial it down if you don’t like your foods spicy. Have you ever had white chili? I never heard of it until my friend Steve-Anna insisted I make some a few years ago. It’s called white chili because instead of what you find in the usual chile con carne, it uses white beans, white meat, and mild green chiles. It’s absolutely delicious with tortilla chips.
Cooking the beans are what take time in this recipe. If you are starting out with dry beans (recommended), to speed up the process you can put beans into a bowl and pour boiling water over them by 2 inches and let them sit for an hour instead of soaking them overnight (then drain). You can also use a pressure cooker to cook the beans more quickly than on the stovetop. The beans I made for this dish cooked up in 20 minutes in our pressure cooker. You can also use canned white beans, probably one to two 15 ounce cans will do, drained. This recipe can easily be doubled.
- 1/2 lb white beans, soaked overnight in water, drained
- 3 cups turkey stock
- 1 cloves garlic, minced
- 1 medium onions, chopped (divided)
- 1 Tbsp olive oil
- 1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch of ground cloves
- 1/4 tsp cayenne pepper
- 2 4-ounce cans chopped green chilies
- 2 cups diced cooked turkey
- Salt to taste (about 1/2 teaspoon to 1 teaspoon)
Garnishes and extras
- 1 1/2 cups grated Monterey Jack cheese
- 1/3 cup (loose) chopped cilantro
- 1/4 cup chopped green onions
- 1 avocado, pitted, peeled, and chopped (or guacamole)
- Chopped tomatoes or salsa
- Corn tortilla chips and/or fresh warmed flour tortillas
1 Combine beans, turkey stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using. Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered-down stock), if necessary.
2 Heat olive oil in a skillet on medium heat, cook chopped jalapeno (if using) and remaining onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.
3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.