Name: White Chili With Roast Turkey or Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 large onion, minced (about 1 1/2 cups); 2 jalapeño peppers, minced (about 1/4 cup); 2 poblano peppers, finely diced (about 1 cup); 3 roasted Hatch peppers, or 3 cans whole green chiles, finely chopped by hand; 4 medium cloves garlic, minced (about 4 teaspoons); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 2 cups homemade or store-bought low sodium chicken broth; 2 (15 ounce) cans small white or cannelini beans with their liquid; 1/2 cup minced fresh cilantro leaves; 2 pounds leftover turkey meat, torn into rough bite-sized pieces; 2 tablespoons fresh juice from about 2 limes; Kosher salt and freshly ground black pepper; Lime wedges and grated Pepper Jack or Jack cheese for serving

White Chili With Roast Turkey or Chicken Recipe

Leftover turkey meat is the perfect foundation for a rich white bean chili made with three types of peppers.

45 min total 45 min cook 8 319 cal

Instructions

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1 Heat oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chiles, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro, and turkey. Stir to combine.
2 Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.