Creamy White Turkey Chili made with leftover turkey, white beans, green chiles, and a touch of spice — the ultimate cozy comfort bowl.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever open your fridge after Thanksgiving and just sigh? Like, how is there still so much turkey in there? Every container’s packed, the gravy’s looking suspiciously gelatinous, and you’re mentally calculating how many sandwiches a human can eat before losing their mind. Yeah. That was me a few years back.
It was one of those gray November afternoons where the weather can’t decide between raining or snowing — you know the kind. I was in sweatpants, hungry, and determined not to eat turkey on dry sandwich bread again. So, I started rummaging. A can of beans here, a jalapeño clinging to life in the crisper, half a carton of turkey stock, and—bam—this Creamy White Turkey Chili was born. Totally accidental. Totally perfect.
I remember tasting it for the first time and actually laughing. Like, wait—why didn’t anyone tell me turkey could be this good in chili form? It was warm, slightly spicy, thick enough to feel like a meal, but not so heavy it sent you straight to nap mode. The best part? My husband walked in, sniffed the air, and said, “What is that smell?” in a tone that sounded halfway between impressed and confused. He’s been requesting it ever since.
Now, I make this chili all winter. Even when there’s no turkey. Sometimes I use chicken, sometimes I throw in extra beans, sometimes I forget to measure the spices (oops). But it’s one of those meals that forgives you for being human — and still turns out great.
Why You’ll Love This Creamy White Turkey Chili Recipe?
This chili feels like the culinary version of wearing your favorite sweater — soft, cozy, and just right. It’s hearty without being heavy, creamy without the need for cream (thank you, beans), and full of that comforting “I made this from scratch” kind of energy.
It’s also ridiculously flexible. You can use leftover turkey from Thanksgiving, roast chicken from a random Tuesday, or even a rotisserie chicken when you’re too tired to cook. It doesn’t care. It’ll still taste amazing.
What really gets me, though, is how something so simple manages to taste so layered. There’s a little heat from the chiles, a hint of smokiness from the cumin, and this mellow, earthy flavor that just feels right. It’s the kind of recipe that makes you slow down, grab a second bowl, and think, “Yeah… this is exactly what I needed.”
Ingredient Notes:
Let’s break down what goes into this pot of cozy goodness.
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Leftover Turkey: White or dark meat, doesn’t matter. The mix gives it the best flavor, though. (And honestly, this chili is so good, you might plan for turkey leftovers next time.)
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White Beans: Cannellini or navy beans are perfect here. Canned or dried — no judgment either way. They’re the creamy backbone of this whole dish.
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Green Chiles: These little guys bring mild heat and tang. It’s that subtle zip you don’t notice until it’s gone.
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Jalapeño or Serrano: Optional, but if you’re a spice person, this is your move.
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Garlic & Onion: The classic duo. They’re basically the start of every great recipe.
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Cumin, Oregano, Cayenne, & Cloves: The dream team of warm, earthy flavor. That tiny pinch of clove? Don’t skip it — it makes the whole pot sing.
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Turkey Stock: Homemade stock is gold, but store-bought works just fine. It’s what ties everything together.
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Toppings: Cheese, avocado, cilantro, tortilla chips — honestly, go wild. Half the fun is loading it up.
How To Make Creamy White Turkey Chili?
Alright, roll up your sleeves. This recipe doesn’t need fancy steps or a thousand ingredients — just a little patience and maybe some background music.
Step 1: Start with the Beans
If you’re using dried beans, bless your patience. Simmer them with turkey stock and half the onions until they’re soft. Depending on the bean, it could take an hour or three. (This is when I usually make a cup of coffee and scroll aimlessly on my phone.) Canned beans? Skip ahead — no judgment.
Step 2: Build That Flavor
In a separate skillet, heat some olive oil and toss in your onions and jalapeño. Cook until they smell incredible and start to turn golden. Then add garlic, green chiles, and spices — cumin, oregano, cayenne, that pinch of clove. Stir it up. This part? This is where the magic smell happens.
Step 3: Bring It All Together
Pour the onion-chile mix into the pot with your beans and turkey stock. Add your diced turkey, give it a good stir, and season with salt. Let it simmer for at least 10 minutes (or longer if you’re in no rush). The longer it cooks, the deeper the flavor gets — kind of like leftovers before they’re even leftovers.
Step 4: Serve and Customize
Scoop it into bowls and go crazy with toppings. I always pile on Monterey Jack cheese, chopped cilantro, avocado, and crushed tortilla chips. Sometimes a dollop of sour cream sneaks in there too. It’s your bowl — make it how you love it.
Storage Options:
Here’s the thing — this Creamy White Turkey Chili gets better with time. I’m not sure why, but it does. Maybe the beans and spices just get to know each other overnight.
Keep it in an airtight container in the fridge for up to 4 days. Reheat it on the stove or in the microwave (stir halfway through so it doesn’t get that weird cold spot).
Want To Save This Recipe?
Freezing? Totally fine. Once cooled, portion it into freezer bags or containers and freeze for up to 3 months. It’s perfect for those nights when you want comfort food but your energy level is somewhere near “I’m ordering pizza.”
Variations and Substitutions:
This recipe’s kind of like jazz — you can riff and improvise, and it still sounds (and tastes) amazing.
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No Turkey? Use chicken. No one will know.
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Extra Creamy: Stir in a splash of heavy cream or sour cream right before serving.
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Spicy Mood: Double up on jalapeños or toss in a few dashes of hot sauce.
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Vegetarian Version: Skip the turkey, use vegetable broth, and add corn or diced zucchini. It’s hearty enough without the meat.
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Cheesy Twist: Stir in shredded cheese while it’s still hot so it melts right into the chili. Instant comfort upgrade.
What to Serve with Creamy White Turkey Chili?
If you’re like me, you believe every good chili deserves good sides. Here’s what I usually throw on the table:
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Cornbread: Warm, crumbly, and slightly sweet. Perfect chili partner.
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Tortilla Chips: For scooping, crunching, and pretending you’re not eating them like cereal.
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Rice: Turns the chili into a full meal that’ll keep you cozy all evening.
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Simple Green Salad: Because balance (and maybe to feel better about the cheese).
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A Cold Beer or Iced Tea: Both work beautifully with the spice and richness.
Frequently Asked Questions:
Can I make it in a slow cooker?
Oh, definitely. Just toss everything (except toppings) in the slow cooker and cook on low for 5–6 hours or high for 2–3. Easiest dinner ever.
How do I make it thicker?
Mash a few of the beans right in the pot or simmer it uncovered for a few extra minutes. Works like a charm.
Can I make it dairy-free?
Yep! Skip the cheese or use a dairy-free alternative. The chili itself is naturally creamy from the beans.
There’s something really comforting about this Creamy White Turkey Chili — maybe it’s the way it warms you up from the inside, or maybe it’s how it feels a little like home, no matter where you are.
I’ve made this recipe in tiny apartments and snowed-in cabins. I’ve eaten it with friends who showed up last minute and with family sitting around in pajamas, arguing about who gets the last tortilla chip. Every time, it hits the same way — cozy, simple, and just right.
So if you’ve got leftover turkey waiting for its glow-up moment, give this recipe a try. Or, honestly, even if you don’t. It’s that good.
Now I have to ask — are you team extra cheese, team avocado, or do you go full chaos and throw everything on top? Because around here… we don’t believe in limits.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy White Turkey Chili
Ingredients
For the Chili:
- ½ pound dry white beans soaked overnight and drained (or 2 cans, 15 oz each, white beans, drained)
- 3 cups turkey stock
- 1 clove garlic minced
- 1 medium onion chopped and 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 of ground cloves
- ¼ teaspoon cayenne pepper
- 2 cans 4 oz each chopped green chiles
- 2 cups diced cooked turkey
- Salt to taste (approximately ½ to 1 teaspoon)
For Garnish (Optional):
- 1 ½ cups grated Monterey Jack cheese
- ⅓ cup loosely chopped cilantro
- ¼ cup chopped green onions
- 1 avocado peeled and diced (or guacamole)
- Chopped tomatoes or salsa
- Corn tortilla chips or warm flour tortillas for serving
Instructions
Cook the Beans (if using dried):
- Place the soaked and drained beans, turkey stock, and half the chopped onions into a large soup pot. Bring to a boil, then reduce to a gentle simmer. Cook until the beans are tender, 1 to 3 hours depending on the variety used. Cannellini beans typically cook faster, while navy beans require more time. Add more stock or water as needed during cooking to maintain liquid levels.
- Pressure cooker option: Combine beans, turkey stock, and onions in the pressure cooker. Cook on high pressure for 30 minutes, then allow a natural release for 10 minutes.
Prepare the Aromatics:
- In a separate skillet, heat the olive oil over medium heat. Add the remaining onions and jalapeño (if using). Sauté until softened, approximately 4 to 5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Build the Flavor Base:
- Add the chopped green chiles, cumin, oregano, cloves, and cayenne pepper to the skillet. Stir thoroughly to coat the vegetables and release the spices’ aroma, cooking for about 1 minute.
Combine Ingredients:
- Transfer the onion and spice mixture to the pot containing the beans and stock. Stir well to combine, then add the diced turkey and season with salt to taste.
Simmer the Chili:
- Allow the chili to simmer for at least 10 minutes, or up to 1 hour, until it thickens slightly and the flavors meld. Stir occasionally to prevent sticking and to ensure even heating.
Serve and Garnish:
- Ladle the chili into serving bowls. Garnish generously with grated Monterey Jack cheese, chopped cilantro, green onions, avocado, tomatoes, or salsa as desired. Serve with corn tortilla chips or warm flour tortillas on the side.
Notes
- Use certified gluten-free turkey stock or homemade stock.
- Confirm that all canned goods, including beans and green chiles, are labeled gluten-free.
- Serve with corn tortilla chips or certified gluten-free corn tortillas instead of flour tortillas.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
