8 servings (serving size: 1 cup chili and 2 tablespoons cheese)

This white-bean chili will make you forget the old standby turkey potpie as an option for leftovers. With children in mind, we used mild green chiles, but you can crank the heat up by substituting medium or hot green chiles.

How to Make It

Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Stir in turkey and next 8 ingredients (turkey through chiles); bring to a boil. Reduce heat; simmer 20 minutes or until thick. Top each serving with cheese.

Ratings & Reviews

sharird's Review

February 21, 2015
Amazing and REALLY easy!

SuzanneM's Review

December 01, 2014
Great use of leftover turkey. We used our leftover grilled smoked turkey and the smoky overtones were perfect for the chili. It's easy to adjust seasonings and heat level (I used mild chilis but we added green Tabasco to taste.) I do wonder if there was a typo in the ingredient list, though. I used a *4-oz* can of chilis. I've never seen chilis in a 14.5-oz can. The 4-oz size was fine. This was easy and quick to prepare and made an ample amount. We had enough leftovers to freeze for another cool evening when chili is the perfect meal.

KarenAtGoLoCo's Review

December 04, 2012

Niannii's Review

July 16, 2012