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White Turkey Chili

This White Turkey Chili is perfect for fall and winter and the perfect way to use up turkey left overs.
5 from 5 votes
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Course: dinner
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Author: Rachel Quenzer


  • 1.5 lbs turkey – roasted and pulled or ground
  • 1 large, white onion, chopped
  • 3 cans BUSH’S® White Chili Beans, lightly drained
  • 9 oz. mild green chilis (2small cans)
  • 2 Tbsp. garlic, minced
  • 3 cups chicken broth, reserve one cup
  • 1 Tbsp. ground cumin
  • 2 Tbsp. olive oil
  • 2 Tbsp. flour
  • Juice from 1 lime
  • Salt and pepper to taste
  • Optional:Cilantro, parsley, cheese, sour cream and tortilla chips

Ingredients for Tomatillo Salsa

  • 12-15 tomatillos
  • 12-15 cherry tomatoes
  • 1/2 large onion, diced
  • 1/2 a jalapeno, diced
  • Juice from 1/2 a lime
  • 2 tsp. garlic salt
  • Salt and pepper to taste


  • Add olive oil to a pot and heat.
  • Then add chopped onion and minced garlic and heat through until translucent. About 3 minutes.
    *If you’re using ground turkey, add it now and brown.
  • Add in green chilis.
  • Add in flour and mix well for about two minutes.
  • Add in 2 cups of chicken broth
  • Add in the BUSH’S® White Chili Beans and stir in
  • Add in ground cumin and lime juice. Bring to a boil and then reduce to a simmer
  • *If you’re using pulled or roasted turkey, add in now.
  • Simmer for an hour or at least 30 minutes.
  • While the chili simmers, make the salsa by combining all the ingredients in a bowl. Mix together so the salt and lime juice can pull out additional juice sand flavor from the tomatoes and tomatillos. Refrigerate until needed.
  • Once the chili has simmered, serve immediately with salsa and desired optional toppings.