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White Turkey Chili

Rachel Quenzer
This White Turkey Chili is perfect for fall and winter and the perfect way to use up turkey left overs.
Prep Time 15 mins
Cook Time 1 hr
Course dinner
Servings 6


  • 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.