Turkey and White Bean Chipotle Chili

Print Friendly, PDF & Email

While turkey sandwiches are the obvious choice for leftovers, this comforting and hearty turkey chili adds a little spice to make the most of your bird. Serve with plenty of toppings for extra texture and flavor, like avocado, radishes, cilantro, fried tortilla strips, and shredded cheese.

Recipe & photo by Maren Ellingboe

Serves 4


  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp cumin
  • 1-2 canned chipotle chiles in adobo, chopped
  • 5 c chicken broth
  • 4 c shredded turkey
  • 2 15-oz. cans cannellini beans, drained
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp ground pepper, plus more to taste
  • Greek yogurt or sour cream
  • Sliced avocado
  • Thinly sliced radishes
  • Chopped cilantro
  • Chopped green onions
  • Lime wedges


  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened and beginning to brown, about 5-8 minutes. Toss in garlic and cumin and cook for 1-2 minutes more. Add chipotle chiles and cook for 30 seconds more.
  2. Add broth, turkey and white beans to pan. Bring to a boil, then lower heat to a simmer. Cover and cook until flavors have melded, about 20 minutes. Season with salt and pepper.
  3. Ladle soup into bowls and top with yogurt, avocado, radishes, cilantro, green onions and/or a squeeze of lime.

Recipe Notes and Variations

No Comments

    Leave a Reply