Use this recipe to make the most of any leftover turkey or to just enjoy a bowl of comforting White Turkey Chili. This is versatile, nutritious, and perfect to share with the kids.

White turkey chili in two bowls with toppings.

Whenever we have roasted turkey for a kid-friendly Thanksgiving recipe or I happen to have some left over from another recipe, I turn it into this easy chili recipe. The majority of the ingredients are from the pantry, and you can adjust the flavor and spice level exactly how your family prefers it. It’s great on its own or paired with Pumpkin Bread, Corn Muffins, or Applesauce Bread.

It may be easier for the kids to eat this with a little less broth, so know you can leave most of the liquid out of their serving if they prefer. You can also use chicken in place of the turkey if that’s what you have.

Top this with sour cream, shredded cheese, salsa verde, or any other topping you like.

(You may also like Tomato PastinaPastina PastaVegetarian Bean Chili, and Chili Mac.)

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Ingredients You Need

Here’s a look at the ingredients in this recipe so you know what to have on hand to make the white turkey chili whenever you crave it.

Ingredients for white turkey chili.
  • Diced onion: I am using yellow onion here, but white onion works similarly. You can dice a fresh onion or use minced onion from the freezer aisle to save some work.
  • Diced celery: I like to add diced celery to white chili to add a veggie and extra flavor.
  • Garlic cloves: You can use jarred minced garlic cloves or mince fresh garlic.
  • Reduced-sodium turkey or chicken broth: Use the type of broth you have or prefer. I usually use reduced-sodium broth and adjust the salt to my liking.
  • White beans or pinto beans: You can use white cannellini beans, navy beans, or pinto beans here—or a combination of them.
  • Diced turkey: You’ll want to use fully cooked turkey in this recipe. I usually use diced roasted turkey breast. You can sub fully cooked chicken if you prefer.
  • Corn: You can use frozen or canned corn kernels in this recipe. If using canned, drain off the liquid before adding them to the soup.
  • Mild green chiles: A small can of mild green chiles adds flavor without adding heat and is a nice addition to chili.
  • Cumin, chili powder, salt: These spices are added to ensure that the soup is flavorful and delicious.
  • Optional toppings including fresh lime juice, sour cream, shredded cheese, hot sauce, crushed tortilla chips.

Step-by-Step Instructions

Below is a preview of the steps involved in this white turkey chili recipe so you know what to expect from the process. Scroll down to the end of the post for the full instructions, including the timing and amounts.

how to make white turkey chili in grid of images.
  1. Drain the beans and rinse them off.
  2. Sauté the vegetables in oil in a pan.
  3. Add the beans, turkey, spices, and broth, and bring to a simmer. Cook until everything is soft.
  4. Stir in the corn and chiles. Serve warm with toppings.

How to Store

Let the chili cool and store in a container in the fridge for up to 5 days. Or store in a freezer-safe container and freeze for up to 6 months.

You can store it in a large portion, or you can store it in smaller individual portions according to how you plan to serve it as leftovers.

White turkey chili with toppings on side.

Best Tips for Success

  • Use white or pinto beans as you like. They work the same. You can use fully cooked canned beans or cook beans from dry and then make the recipe.
  • Add a second can of chiles if you want more flavor.
  • Substitute cooked chicken for the cooked turkey.
  • Use canned or frozen corn. If using canned corn, use corn kernels, not creamed corn, and drain off the liquid before adding it to the soup.

I’d love to hear your feedback on this post, so please rate and comment below!

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White turkey chili in two bowls with toppings.

Easy White Turkey Chili

Use this recipe to make the most of any leftover turkey or to just enjoy a bowl of comforting White Turkey Chili. This is versatile, nutritious, and perfect to share with the kids.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Course Dinner
Calories 189kcal
Servings 6

Ingredients

  • 1 cup diced onion
  • 1 cup diced celery
  • 6 garlic cloves (minced; or 4 tablespoons jarred minced garlic)
  • 4 14.5-ounce cans white or pinto beans (drained and rinsed)
  • 2 cups diced turkey (fully cooked)
  • 6 cups reduced-sodium broth (turkey or chicken)
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt (or more to taste)
  • 1 cup corn (frozen or canned, drained of the liquid)
  • 8 -ounce can mild green chiles
  • Shredded cheese, sour cream, hot sauce, crushed tortilla chips, lime juice (optional to top)
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Instructions

  • Add the oil to a large pot and heat over medium heat. Add the onion, celery, and garlic. Stir and cook just until it starts to soften, or about 4 minutes.
  • Add the beans, turkey, broth, spices, and salt, and stir. Bring to a simmer and cook for 20-30 minutes or until the vegetables are totally soft. (It can simmer for a while without issue and this allows the flavors to combine nicely.)
  • Stir in the corn and chiles. Taste and adjust the salt if needed.
  • I like to stir in about ½ cup sour cream to the soup to make it a little creamy. That is optional.
  • Serve warm with optional toppings.

Notes

    • Let the chili cool and store in a container in the fridge for up to 5 days. Or store in a freezer-safe container and freeze for up to 6 months.
      You can store it in a large portion or you can store it in smaller individual portions according to how you plan to serve it as leftovers.
    • Use white or pinto beans as you like. They work the same. You can use fully cooked canned beans or cook beans from dry and then make the recipe.
    • Add a second can of chiles if you want more flavor.
    • Substitute cooked chicken for the cooked turkey.
    • Use canned or frozen corn. If using canned corn, use corn kernels, not creamed corn, and drain off the liquid before adding it to the soup.

Nutrition

Calories: 189kcal, Carbohydrates: 13g, Protein: 30g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 66mg, Sodium: 329mg, Potassium: 381mg, Fiber: 2g, Sugar: 3g, Vitamin A: 255IU, Vitamin C: 5mg, Calcium: 58mg, Iron: 3mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published November 2023.

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Comments

  1. 5 stars
    My 3 year old said I made “yummy soup” when I served this. My 18-month old also ate it and asked for more. I used chicken instead of turkey and it was still delish.

  2. 5 stars
    My 3 year old said I made “yummy soup” when I served this. 18 month old also enjoyed it. I didn’t have turkey so I used chicken instead. Still delish.