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Creamy Leftover Turkey Chili with Cannellini Beans

Leftover turkey chili with cannellini beans simmers in a 5-quart Dutch oven with green chiles and warm spices. Mashed beans and melted cream cheese make the broth thick and creamy, while lime juice adds a bright finish.
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Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (4 oz) diced green chiles
  • 3 cups low-sodium chicken broth
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 1 lb cooked leftover turkey chopped or shredded
  • 4 oz cream cheese softened and cut into cubes
  • 1 tbsp fresh lime juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5-quart Dutch oven over medium heat, add the onion, and cook for 5 to 7 minutes until softened.
  2. Stir in the garlic, cumin, oregano, coriander, salt, and black pepper and cook for 30 seconds.
  3. Stir in the green chiles.
  4. Add the chicken broth and cannellini beans, bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 15 minutes.
  5. Mash about 1 cup of the beans against the side of the pot.
  6. Stir in the turkey and simmer for 5 to 8 minutes, until the turkey reaches 165°F.
  7. Reduce the heat to low, stir in the cream cheese until fully melted and the chili is creamy, then stir in the lime juice.

Notes

For a thicker chili, mash the beans thoroughly against the pot before adding the turkey. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may change texture when thawed. For a dairy-free version, use a dairy-free cream cheese alternative.