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November Recipe – Turkey Chili with White Beans

Almost everyone wonders what to do with their leftover turkey after Thanksgiving. Here’s a recipe that doesn’t take a lot of time and will turn your leftover turkey into a slow cooker chili. This recipe feeds 12 people; pair it with your favorite cornbread and you have an easy meal.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced (jalapeno if you like spicier)
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1/4 cup ground cumin
  • 1/4 cup chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 2 – 3 teaspoons coarse salt
  • 1/2 teaspoon black pepper
  • 3 pounds cubed leftover turkey
  • 3 cups reduced sodium chicken broth (or broth of your choosing)
  • 1 bay leaf
  • 1/2 cup almond cooking milk
  • 3 15-ounce cans white beans, drained and rinsed
  • Lime wedges, fresh chopped cilantro and cubed avocados to garnish


  1. Heat a skillet to medium-high. Add olive oil and vegetables and sauté, stirring frequently, until the onions are translucent – about 5 minutes.
  2. Add spices and stir until the vegetables have been evenly coated.
  3. Add small cubes of leftover turkey, heating through.
  4. Pour all ingredients into the slow cooker including the bay leaf (except the garnishes).
  5. Cook on low 7-8 hours or on high 5-6 hours.
  6. Remove bay leaf before serving and garnish as you desire.
turkey chili white beans
By |November 19th, 2019|0 Comments

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