Creamy White Turkey Chili
Thick and Creamy White Turkey Chili, filled with cannellini beans, turkey (or chicken), onion, garlic, herbs and spices. The perfect hearty recipe for the day after Thanksgiving, when you have so much meat left over you don't know what to do with it!
Servings: 6 serves
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 quart chicken stock or broth
- 2 oz canned jalapeños chopped, or green chilies, adjust to your heat preference or leave them out
- 2 tablespoons fresh cilantro chopped (or 1 teaspoon dried)
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds turkey meat or chicken, shredded, cooked
- 45 ounces cannellini beans or white beans
- 3/4 cup half and half evaporated milk or heavy cream, divided
- 3 tablespoons cornstarch
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat oil in a pot over medium-hight heat; sauté onion until soft. Add the garlic and sauté until fragrant (about 30 seconds).
- Stir in stock or broth, jalapeños, cilantro, cumin and oregano. Bring to a boil, reduce heat and simmer for 10 minutes.
- Add turkey (or chicken) and beans; simmer for 5 minutes.
- Mix cornstarch with 1/4 cup of half and half, evaporated milk or cream. Stir into the chili. Add in remaining cream, mixing well to blend.
- Take off the heat. Season with salt and pepper to taste. Adjust spices and heat to suit your taste.
- Serve warm.
Notes
If you don't have leftovers, use these recipes for Roast Chicken or Roast Turkey. You can also use rotisserie chicken.
Nutrition
Calories: 479kcal | Carbohydrates: 47g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 1.044mg | Potassium: 605mg | Fiber: 11g | Sugar: 5g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 173mg | Iron: 7mg