White Bean Turkey Chili – Gluten-Free Leftover Recipe
White bean turkey chili is a gluten-free leftover turkey recipe that’s hearty, creamy, and perfect for busy weeknight dinners.
Equipment
- Large Dutch oven or stock pot
- Wooden spoon
- Potato masher
- Ladle
- Airtight containers (for storage/meal prep)
Ingredients
- 1 tbsp olive oil
- 2 tbsp garlic minced
- 1 medium onion diced
- 3 –4 cups shredded leftover turkey
- 3 14 oz cans white beans (cannellini or northern), drained and rinsed
- 1 15 oz can corn, drained
- 2 4.5 oz cans diced green chiles
- 5 cups chicken broth certified gluten-free
- 1 cup Greek yogurt or sour cream
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- 2 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- Optional toppings: fresh cilantro diced avocado, shredded cheese, jalapeños, tortilla chips
Instructions
- Heat olive oil in a large Dutch oven or stock pot. Add onion and garlic, sauté 3–4 minutes until softened.
- Stir in shredded turkey, beans, corn, and green chiles.
- Pour in broth and add spices (cumin, oregano, chili powder, paprika, salt, pepper). Mix well.
- Bring to a simmer over medium heat, then reduce to low. Cover and cook for 25 minutes.
- Use a potato masher to gently mash some beans 3–4 times to thicken naturally.
- Stir in Greek yogurt until creamy. Taste and adjust seasoning.
- Ladle into bowls, add toppings of choice, and serve hot.
Notes
Nutritional Information (per serving)
- Calories: 320
- Protein: 32g
- Carbohydrates: 28g
- Fiber: 8g
- Fat: 9g
- Sodium: 860mg
