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White Bean Turkey Chili

This gluten- free white bean turkey chili is the perfect way to use up leftover turkey, and a simple recipe to make a healthy weeknight dinner. It cooks on the stovetop in one pot in 30 minutes, and reheats well if you’re making it for meal prep. There’s very little prep work involved, so everything comes together quickly!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
This gluten- free white bean turkey chili is the perfect way to use up leftover turkey, and a simple recipe to make a healthy weeknight dinner. It cooks on the stovetop in one pot in 30 minutes, and reheats well if you're making it for meal prep. There's very little prep work involved, so everything comes together quickly! #glutenfree #whitebeanchili #turkeyrecipes #leftoverturkey #turkeychili
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Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1 medium yellow onion, diced
  • 1 cup chopped cilantro
  • 34 cups shredded turkey
  • 3 (14 oz) cans cannellini beans or white northern beans, drained and rinsed
  • 1 (15 oz) can corn
  • 2 (4.5 oz) cans diced green chiles
  • 5 cups chicken broth
  • 1 cup Greek yogurt
  • ½ tablespoon cumin
  • ½ tablespoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • Optional toppings: cilantro, avocado, shredded cheese, jalapeños, green onion

Instructions

  1. Heat the oil in a large stock pot over medium heat and add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes. Add the chopped cilantro and mix in with the onion, stirring for about 1 more minute
  2. Add in all of the remaining ingredients, except for the Greek yogurt, and stir to combine. Bring to a simmer, reduce the heat to low and cover
  3. Cook for 25 minutes. Then use a potato masher 3-4 times to lightly mash some of the beans in the pot (this thickens the soup)
  4. Let simmer for 5 additional minutes. Remove the pot from the heat and stir in the Greek yogurt
  5. Ladle into bowls, garnish with optional toppings

Notes

  • Can use shredded chicken breast instead, frozen corn can be used in place of canned, sour cream can be used in place of Greek yogurt

  • You can add an additional cup of water or broth for a thinner soup if you’d like