Leftover Turkey White Chili Recipe

There’s not a whole lot that can top a day filled with hearty food, family time, football, and pumpkin pie. But Thanksgiving leftovers sure come close! Turkey is a great source of lean protein, and today we’re dressing it up into a slow-simmered chili. This leftover turkey chili tastes creamy, but it’s lightened up using evaporated milk in place of heavy cream. You can enjoy it all week for meal prep or as a family dinner a day or two after Thanksgiving.

One of the best things about this chili is that it transforms your leftover turkey into a whole new experience. It’s incredible what a few pantry spices and a can of chopped green chili peppers can do. This chili is mild enough that the whole family can enjoy it. If you prefer a little more spice, you can add a can of chopped jalapeno peppers into the mix before simmering.

Be sure to save some Thanksgiving turkey for this easy white chili recipe!

Leftover Turkey White Chili

Transform your Thanksgiving turkey into a new experience. This leftover turkey chili makes excellent meal prep or a weeknight meal.

Course Soup
Cuisine American
Servings 4 servings

Ingredients

• 1 pound shredded turkey (or ground turkey)
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 onion (chopped)
• 3 garlic cloves (minced)
• 2 tsp cumin
• 1 tsp. oregano
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 7oz can chop green chilies
• 2 cans Northern white beans (drained and rinsed)
• 1 can unsweetened evaporated milk
• 1 cup frozen corn

Topping Options

• Sour cream, tortilla strips, avocado, pepper jack cheese, or jalapenos

Instructions

Stovetop Instructions

• Heat 1 tbsp of olive oil in a large stockpot over medium-low heat. Add chopped onions and garlic. Saute until fragrant.
• Add the rest of your ingredients except evaporated milk. Stir to combine.
• Simmer over medium heat for one hour, stirring occasionally.
• Just before serving, stir in evaporated milk.
• Garnish chili with sour cream, avocado, jalapeno peppers, pepper jack cheese, or tortilla chips.

Crockpot Instructions

• Combine all ingredients except evaporated milk into a Crockpot. Stir well and heat on HIGH for 4 hours.
• Before serving, stir in evaporated milk.
• Garnish with sour cream, avocado, jalapeno peppers, pepper jack cheese, or tortilla chips.

Recipe Notes

For a spicier chili, add one 7oz can of chopped jalapeno peppers along with your other ingredients before simmering.