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White chili with turkey, recipe by Stacy Lyn Harris

White Chili with Turkey

White Chili with Turkey is always a tradition the day after Thanksgiving. It's a great way to use leftovers...and to eat a little lighter after gorging.


  • 2 tablespoons olive oil
  • 1 large onion
  • 5 cloves garlic minced
  • 1 pound dried Great White Northern beans rinsed and drained
  • 8 cups chicken broth
  • 1 tablespoon kosher salt
  • 1 teaspoon white pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne
  • 3 jalapeño peppers deseeded and finely chopped
  • 1 1/2 pounds boneless, skinless turkey cut up into 1/2 inch cubes
  • 2 tablespoons cornmeal
  • 1/2 cup whipping cream
  • 1 teaspoon red pepper flakes
  • 8 ounces Monterey Jack cheese
  • 8 ounces sour cream
  • guacamole for serving
  • 1 tomato chopped, for serving


  • In a large dutch oven, heat olive oil until almost smoking.
  • Add the onions to the dutch oven and sauté for 5 minutes.
  • Add garlic to the pot and cook until onions are translucent.
  • Add beans, broth, salt, pepper, cumin, oregano, cayenne and 2 of the chopped jalapeño peppers. Bring mixture to a boil. Once mixture reaches a boil, lower the heat and simmer for about 45 minutes, or until beans are tender. If the liquid gets low in the beans (drops below the beans) add another cup of broth. Continue to check beans to make sure they have enough liquid. The beans should always be covered with at least 1/4 inch of liquid.
  • Once beans are tender, in a measuring cup or small bowl, add some of the hot liquid from the beans. Mix cornmeal into the liquid and add it back to the white bean mixture. Add turkey and cook for another 15 minutes on low to medium heat. Stir in the whipping cream.
  • Serve chili in a bowl and top with cheese, sour cream, and remaining jalapeños. Garnish with guacamole and tomatoes.