Turkey and White Bean Chipotle Chili

Whether you’re serving a crowd of four or twenty, you’ll likely have leftover turkey on Thanksgiving. 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—I like avocado, radishes, and cilantro, but fried tortilla strips and shredded cheese would also be delicious!

Recipe & photo by Maren Ellingboe

Recipe makes four servings of Chipotle Turkey Chili with White Beans.


  • 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

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