Easy White Turkey Chili Recipe – Fast, Creamy, Family Favorite

Easy White Turkey Chili is your answer to chilly nights, post-holiday leftover chaos, and weeknight dinner drama. Whether you’re staring down a mountain of leftover Thanksgiving turkey or just need a quick win on a hectic Tuesday, this hearty bowl is here to save dinner. It’s creamy, cozy, and just spicy enough to keep things interesting.

And did I mention it’s ready in under 30 minutes? That’s less time than it takes to figure out what your kids actually want for dinner. Best part? It transforms leftover turkey into something that feels brand new—no more boring sandwiches or dry reheats. The focus keyword easy white turkey chili doesn’t just describe it—it nails it. With tender white beans, creamy broth, and savory spices, this is the dish that makes you say, “Why didn’t I make this sooner?”

Table of Contents

What is Easy White Turkey Chili?

Easy White Turkey Chili is a creamy, savory soup-stew hybrid that combines leftover turkey (or chicken), white beans, and southwestern-inspired spices. Unlike your typical red chili, this version skips the tomatoes and leans into milder, creamier vibes—think cozy, without the fire alarm. The “white” part comes from the white beans and a splash of cream or half-and-half that gives it that luscious, stick-to-your-ribs feel. If chili had a softer, cuddlier cousin, this would be it. It’s a great way to stretch leftover turkey into a whole new meal that doesn’t feel like a rerun.

Plus, it’s totally customizable—spice it up with jalapeños, make it dairy-free, or bulk it up with more veggies. It’s a simple, adaptable one-pot wonder you’ll reach for again and again, especially when time is short and hunger is big.

Reasons to Try Easy White Turkey Chili

First of all, easy white turkey chili is exactly what it claims to be: easy. Like, you-can-make-this-while-answering-emails easy. It’s a one-pot meal that turns bland leftovers into something worth gathering around the table for. And if you’re not dealing with leftovers, a rotisserie chicken works like a charm. Second, it’s fast. We’re talking 25 minutes start to finish—faster than delivery and way more comforting. Third, it’s got that creamy-meets-spicy magic.

The combo of white beans, tender turkey, and creamy broth with jalapeños and cumin? It hits that “warm hug in a bowl” note perfectly. Oh, and did I mention it’s kid-friendly and freezer-friendly? It’s the unicorn of weeknight dinners. If you’re craving more cozy dinner options, check out our creamy chicken noodle soup or leftover turkey soup for more inspiration.

Ingredients Needed to Make Easy White Turkey Chili

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 quart chicken stock or broth
• 2 oz canned jalapeños or green chilies (adjust to taste)
• 2 tbsp fresh cilantro, chopped (or 1 tsp dried)
• 1 tbsp ground cumin
• ½ tsp dried oregano
• 2 pounds cooked turkey or chicken, shredded
• 45 oz canned white beans (like cannellini), drained and rinsed
• ¾ cup half-and-half, evaporated milk, or heavy cream (divided)
• 3 tbsp cornstarch
• Salt and pepper, to taste

Instructions to Make Easy White Turkey Chili

Making easy white turkey chili is as comforting as it is simple, and this step by step guide walks you through every detail so even if it’s your first time cooking chili, you’ll feel confident in your kitchen. From prepping your aromatics to adding the creamy finish, each step is broken down with care — and a little warmth.

Step 1: Sauté the Aromatics to Build Flavor

Start by heating 2 tablespoons of vegetable oil in a large soup pot or Dutch oven over medium-high heat. Once the oil shimmers (like tiny ripples across the surface), add 1 large chopped onion. Let it cook for about 5 minutes, stirring occasionally, until it’s soft and starting to turn golden around the edges.
Next, stir in 4 cloves of minced garlic. Cook for about 30 seconds—just long enough to release that wonderful, savory aroma without letting the garlic brown. This first step by step moment is all about building flavor from the bottom up.

Tip: Want help perfecting your chopping game? Check out our beginner’s guide to prepping vegetables for kitchen knife tips.

Step 2: Add Broth, Spices, and Heat

Pour in 1 quart of chicken stock or broth and give the mixture a good stir. Then add 2 oz of canned jalapeños (or green chilies if you prefer a milder touch), 2 tablespoons of chopped fresh cilantro (or 1 teaspoon dried), 1 tablespoon of ground cumin, and ½ teaspoon of dried oregano.
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. This simmering step by step helps the spices bloom and blend while the broth starts to take on layers of flavor.

Looking to switch up the spices? Browse our turkey dijon melt sandwiches for other flavor profiles you can borrow for creative twists.

Step 3: Add Turkey and Beans

Once your base is simmering and fragrant, stir in your 2 pounds of cooked, shredded turkey (leftover or rotisserie works beautifully) and three cans (45 oz total) of drained and rinsed white beans like cannellini or Great Northern.
Let the chili simmer for another 5 minutes so the turkey can soak up all the flavors. The beans add heartiness and make the chili incredibly filling — a key moment in your step by step chili transformation.

No turkey? No problem. Check out our creamy chicken noodle soup for ideas on using rotisserie chicken instead.

Step 4: Create the Creamy Texture

In a small bowl, whisk 3 tablespoons of cornstarch with ¼ cup of the half-and-half, evaporated milk, or heavy cream until completely smooth. This is your thickening agent. Slowly pour the mixture into the chili while stirring constantly. Then, add the remaining ½ cup of cream.
Within a minute or two, you’ll see the chili transform into a creamy, velvety dream. This step by step trick ensures your chili thickens without clumps and stays silky, not gloopy.

For more creamy one-pot meals, you might love our healthy chicken wild rice casserole or ravioli with mushroom cream sauce.

Step 5: Season and Serve

Finally, remove the pot from heat and season with salt and pepper to taste. Don’t skip the taste test — this is the moment to adjust flavors. Want more heat? Add a splash of hot sauce or another spoonful of jalapeños. Need brightness? Add an extra sprinkle of fresh cilantro or a squeeze of lime.
Serve warm, preferably with a handful of tortilla chips or a warm slice of Jiffy corn casserole on the side.

Your step by step journey to comfort food glory is now complete! Whether it’s your first bowl or your fifth, this chili delivers every time.

What to Serve with Easy White Turkey Chili

This easy white turkey chili is basically a meal in itself, but if you’re feeling fancy (or feeding a crowd), round it out with some crusty bread or cornbread on the side. A slice of Jiffy corn casserole is absolute perfection. Tortilla chips are also a great call—especially if you’ve got some guac or salsa hanging around. If you’re going low-carb, a crisp green salad with lime vinaigrette balances the richness of the chili beautifully. And for those extra chilly nights, a mug of roasted butternut squash soup makes a cozy, dreamy starter. Whatever you choose, make sure you’ve got enough for seconds—this stuff disappears fast.

Key Tips for Making Easy White Turkey Chili

Want your easy white turkey chili to taste like a million bucks with minimal effort? Here’s how. First, don’t skip the sauté. That garlic and onion base makes everything else shine. Second, adjust the heat—jalapeños are great, but use green chilies if you’ve got little ones or heat-sensitive eaters. Third, go for good broth. It’s the base, so don’t water it down with bland stock. Bonus tip: if you like it extra thick, use heavy cream and a full tablespoon more cornstarch.

Want it dairy-free? Use coconut milk for a fun twist. Also, feel free to toss in a handful of frozen corn or spinach if you want extra veggies. And always taste before serving—leftover turkey can be salty!

Storage and Reheating Tips for Easy White Turkey Chili

This easy white turkey chili stores like a champ. Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days and in the freezer for 2 to 3 months. When reheating, do it gently over medium heat on the stovetop, adding a splash of broth or cream to loosen it up. Microwave? Totally fine—just stir every minute so it heats evenly. If you’ve frozen it, let it thaw overnight in the fridge first. Pro tip: freeze in single servings for easy lunches you’ll actually look forward to.

FAQs

Can I make this with chicken instead of turkey?
Yes! Rotisserie chicken or cooked chicken breasts work great.

Is this chili spicy?
It depends on your jalapeños! Swap for green chilies or adjust the amount to tone it down.

Can I use canned turkey?
Sure, if that’s what you’ve got! Just drain and shred it before adding.

Can I make it dairy-free?
Yes—use coconut milk or oat milk, and skip the cornstarch if you’re not thickening it.

How do I thicken it more?
Add another tablespoon of cornstarch mixed with a splash of cream or milk.

Final Thoughts

If there’s one recipe to bookmark for leftover season, it’s easy white turkey chili. It’s fast, forgiving, and full of flavor—basically the superhero of weeknight meals. Whether you’re using up holiday turkey or just want something warm and creamy that won’t take over your evening, this recipe delivers. One pot, endless cozy vibes, and big “made this from scratch” energy without the actual effort. Want more cozy meals? Take a look at our turkey divan or healthy chicken wild rice casserole. Ready to turn leftovers into legends? This chili’s your move.

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