Turkey White Bean Chili

Perfect for turkey leftovers!

Turkey White Bean Chili

  • Rinse and drain beans before you begin
  • 4 teaspoons olive oil
  • 2 pounds shredded or diced cooked turkey
  • 1 teaspoon salt
  • 1 clove garlic, crushed with a press
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained, I will often do a can of black beans and a can of white beans just for fun
  • One 16-ounces of your favorite salsa, if you don’t like your salsa, you won’t like your soup
  • One 14 to 28 ounces chicken broth or stock, depending on how thick you like it
  • 2 tablespoons fresh cilantro leaves, for garnish, optional
  • 1 avocado for garnish, optional

Add 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa, broth and leftover turkey, and bring to a boil. Reduce the heat to low, cover and let the chili simmer for 15 minutes. To serve, garnish with cilantro.

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