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Leftover Turkey White Bean Chili with Green Chiles

Leftover turkey white bean chili simmers with cannellini beans and green chiles for a hearty bowl with a creamy texture from mashing some of the beans. Lime juice and fresh cilantro add a bright finish.
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Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 3 cups cooked turkey shredded
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, green chiles, cumin, oregano, and chili powder, and cook for 1 minute until fragrant.
  3. Add the broth and beans.
  4. Mash about 1 cup of the beans against the side of the pot with a spoon.
  5. Bring to a boil, reduce the heat, and simmer uncovered for 15–20 minutes.
  6. Stir in the turkey and simmer for 5–8 minutes, until heated to 165°F.
  7. Stir in the salt, pepper, lime juice, and cilantro, then serve.

Notes

For a thicker chili, mash the beans thoroughly against the side of the pot. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months and thaw in the refrigerator. The recipe is naturally dairy-free.