Usually after Thanksgiving, we have plenty of leftover turkey and enough turkey stock for several meals.
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? It's called white chili because instead of what you find in the usual chili con carne, it uses white beans, white meat, and mild green chiles. It's absolutely delicious with tortilla chips.
More Ways to Use Up Your Turkey Leftovers
How to Make Chili in the Slow Cooker
If using dry beans, you can cook them in the slow cooker first, then add the rest of the ingredients. Follow Step 3 below for the onions and peppers. Then, add all of the ingredients into your slow cooker.
Cover and cook on low for another 2 to 3 hours or on high for about an hour. Since you're using pre-cooked beans and turkey, the flavors just need to simmer together,
Making this in a slow cooker is perfect for casual parties, where guests can serve themselves and the chili stays warm.
How to Store and Freeze Chili
Refrigerate leftover turkey chili in an airtight container for up to 5 days. Freeze for up to 3 months. Cool before storing.
Thaw in the refrigerator overnight before reheating. Or you can take chili right from the freezer and reheat over low heat in a covered saucepan. Stir occasionally to keep the bottom from burning.
Don’t Have Turkey? Make White Chicken Chili
White Turkey Chili
If you are starting out with dry beans (recommended), you can put the beans into a bowl and pour boiling water over them to speed up the process. Cover the beans with 2 inches of water over them, and let them sit for an hour instead of soaking them overnight (then drain).
You can also pressure cook the beans more quickly than on the stovetop without needing to pre-soak them.
You can also use canned white beans. If you use canned beans, drain them from their juices and combine them with the turkey stock in step one. Only heat the beans and turkey stock enough to bring the stock to a simmer. You don't need to cook the canned beans, because they are already cooked.
This recipe can easily be doubled.
1/2 pound dry white beans, soaked overnight in water and drained, or 2 (15-ounce) cans white beans, drained
3 cups turkey stock
1 clove garlic, minced
1 medium onion, chopped, divided
1 tablespoon extra virgin olive oil
1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch ground cloves
1/4 teaspoon cayenne pepper
2 (4-ounce) cans chopped green chiles
2 cups diced cooked turkey
Salt, to taste (about 1/2 to 1 teaspoon)
Garnishes and extras:
1 1/2 cups grated Monterey Jack cheese
1/3 cup loosely 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
If using dry beans, cook the beans:
Combine the soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.
Reduce the heat and simmer until the 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.
(Or you can skip the soaking, and cook the beans in the turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.)
Combine the cooked beans and the turkey stock:
In a large soup pot, combine the beans and the turkey stock, and bring to a boil. Reduce to a simmer.
Cook jalapeño, onions, garlic, green chiles:
Heat olive oil in a skillet over medium heat. Add the chopped jalapeño (if using) and (remaining) onions, and cook until tender. Add the minced garlic and cook a minute more. Add the green chiles and seasonings and mix thoroughly.
Add the onion mixture and the turkey to the pot:
Add the jalapeño onion mixture to the stock and beans.
Add the 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.
Serve topped with garnish:
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 on the side.
|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 8g||29%|
|Total Sugars 6g|
|Vitamin C 112mg||558%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|