Today I’m re-sharing a long-time favorite. ❤️ This easy, healthy white turkey chili has been a family go-to for years, and it needed some refreshed photos and a fresh look. Cause it’s SOOOOO good and I wanted to make sure you knew about this deliciousness. Years ago, before kids, perhaps before we were even married, my mother-in-law passed along this recipe. I remember sitting in the parking lot of a grocery store in Washington, D.C., writing down the ingredients so we could buy them and make it that night. And I’ve made it dozens and dozens of times since - it’s a serious favorite! We also love healthy slow cooker chicken chili and southwest turkey chili, as well as my best game day chili for the big football game. If you’re on team white, also check out this white chicken chili. Today’s recipe relies on a lot of pantry staples, so it’s easy to throw together any time. And although it’s chili, it’s very light and works just as well in the middle of summer as it does on a chilly fall or winter evening. OK, let’s get cooking! Now, I’ve got those notes and tips coming up below on how to make white turkey chili. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Turkey: I use lean ground turkey for this recipe (I get the 93% lean kind). However, it also works great with leftover Thanksgiving turkey. My in-laws always make it that way after Thanksgiving and Christmas. So yummy! Wild rice: I use wild rice in this chili and you can either use the kind from the box or just plain rice from a bag or tub. You could substitute brown rice or even just plain white rice if you prefer. The rice does need to be cooked for this chili, however, so please plan accordingly. If you want to start the rice as you get the chili ingredients prepped, it’ll finish just in time for you to stir it in at the end, which works fine. Or you can make it ahead of time. Beans: I use great Northern beans here, because that’s what my mother-in-law uses, but I think cannellini beans would be fine too.
Also, in terms of timing, this chili is ready after it’s simmered for about 15-20 minutes. However, you can turn the heat all the way down to low and let it hang out for longer. Just check it every so often and add extra chicken broth if it’s getting too thick. I sure love a forgiving recipe like that! And of course, you know me, don’t forget the toppings!
Topping Ideas:
Shredded cheese (cheddar, Monterey Jack or pepper Jack would all be great) Diced avocado or a dollop of guacamole Plain nonfat Greek yogurt or sour cream Chopped fresh cilantro or sliced green onions Crushed tortilla chips or oyster crackers or corn chips Hot sauce, a drizzle of sriracha or pickled jalapeños for a bit of spicy heat
We also love serving this with drop biscuits for dunking or dipping. Cheddar garlic drop biscuits are a go-to, and jalapeño cheddar drop biscuits are great when you have a jalapeño on hand. By the way, this is also a great recipe to take to new moms - it’s an easy, all-in-one, nourishing dinner that you can eat with one hand and feel good about. Last thing, what to do with the leftovers. Leftover turkey chili, once cooled, can be stored in the refrigerator for up to 4-5 days. You can also freeze the leftovers. They’ll keep for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat. Here’s to breathing new life into an old, beloved recipe. I hope your family enjoys it as much as mine does! XO, Kathryn Turkey: I always use lean ground turkey for this recipe (I get the 93% lean kind). However, it also works great with leftover Thanksgiving turkey. My in-laws always make it that way after Thanksgiving and Christmas. So yummy! Wild rice: I use wild rice in this chili and you can either use the kind from the box or just plain rice from a bag or tub. You could substitute brown rice or even just plain white rice if you prefer. The rice does need to be cooked for this chili, however. If you start the rice as you get the chili ingredients prepped, it’ll finish in time for you to stir it in at the end, which is just fine. Or you can make the rice ahead of time. Beans: I use great Northern beans here, because that’s what my mother-in-law uses, but I think cannelinni beans would work too. Simmer time: This chili is ready after it’s simmered for about 15-20 minutes, but you can definitely let it hang out for longer. Just turn it all the way to low and check it every so often, adding extra chicken broth if it’s getting too thick. Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.
