white turkey chili.

So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!

This easy-to-make chili is an ideal meal after a full day spent in the kitchen. All you have to do is make a simple purée, combine it with a bunch of ingredients and let a slow cooker do its magic. No matter how you seasoned your turkey, the fresh ingredients here will make for a warm, spicy chili, perfect for a cool November evening.

Also made this in my mom's old crockpot. When I bought her a new one she gave me hers from her and my pop's wedding. So old and classic. And it's my fave. Sneak a peak of it below.

Serves 4


  • 2 cups cannellini beans, cooked, drained and rinsed, divided

  • 1 8-oz can green chiles, divided

  • 3 cups turkey or vegetable broth, divided

  • 3 cups shredded turkey

  • 1 cup fresh or frozen corn kernels

  • 1 medium white onion, chopped

  • 3 garlic cloves, minced

  • 1 jalapeño, diced

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 1 tsp chile powder

  • ½ tsp cayenne pepper

  • fresh cilantro leaves, finely chopped (for garnish)

  • 1 lime, sliced into four wedges (for garnish)

  • shredded Monterey Jack cheese (for garnish)

  1. In the bowl of a food processor, add half of beans and green chiles and 1 cup broth; purée until smooth.

  2. In a slow cooker set to high heat, add bean purée and all remaining ingredients except garnishes. Cook for 4 hours, stirring occasionally.

  3. Divide chili into four serving bowls and top with fresh cilantro and cheese. Serve with lime wedges to squeeze over top of chili.

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