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    Home » Soups & Stews

    White Chili with Turkey and Cannellini Beans

    Feb 3, 2011 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

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    White Chili with Turkey and Cannellini Beans - Andrea Meyers

    One of the side benefits of a good summer growing season is preserving the extras to bring out when there are huge mounds of snow on the ground and summer feels very far away. Last summer we lucked out and harvested lots of bell peppers in red, yellow, and green as well as quite a few poblano peppers. We used as many as we could through the autumn, then picked the last right before frost and froze several quart bags of sliced peppers to toss in soups and chili. We also saved leftover turkey during the holidays for the same purpose, so you could technically call this a freezer chili. We skip tomatoes to make this a white chili. The flavor is full, a little smoky from the chipotle powder, and the hearty texture fills you up. If you don’t have leftover roast turkey, you could use cooked ground turkey instead. We prepare the beans in a pressure cooker, or you can soak them overnight and cook on the stove before adding to the chili. And of course canned beans will do in a pinch.

    White Chili with Turkey and Cannellini Beans - Andrea Meyers
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    White Chili with Turkey and Cannellini Beans

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free
    Keyword: beans, cannellini beans, gluten free, turkey
    Servings: 8
    Calories: 268kcal

    Equipment

    • 6-quart heavy bottom pot

    Ingredients

    • 1 medium onion (chopped)
    • 2 poblano peppers (chopped)
    • 1 large red bell pepper (chopped)
    • 6 cloves garlic (minced)
    • 4 tablespoons olive oil
    • 4 teaspoons ground cumin
    • 4 teaspoons chili powder
    • ½ teaspoon chipotle powder
    • 1½ teaspoons kosher salt
    • ¼ teaspoon fresh ground black pepper
    • 2 quarts homemade turkey broth (or purchased low sodium turkey or chicken broth)
    • 2 pounds cooked turkey (cut in ½ inch cubes)
    • 1 pound cannellini beans (cooked with liquid)
    US Customary - Metric

    Preparation

    • In the 6-quart pot, warm the olive oil over medium heat. Sauté the onion and peppers until they are soft and glisten, about 3 to 4 minutes. Add the garlic and sauté for another 1 to 2 minutes.
    • Add the cumin, chili powder, chipotle powder, salt, and pepper, and cook while stirring until the spices release their fragrance, about 1 to 2 minutes.
    • Add the broth, turkey, and cooked beans and liquid. Bring to a boil, then reduce heat and cook at a simmer for about 20 minutes. Adjust salt and pepper to taste, then serve.

    Nutrition

    Calories: 268kcal | Carbohydrates: 15g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1580mg | Potassium: 606mg | Fiber: 4g | Sugar: 2g | Vitamin A: 956IU | Vitamin C: 61mg | Calcium: 84mg | Iron: 4mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. SaraOneTribeGourmet says

      February 04, 2011 at 8:35 am

      Andrea, this chili looks absolutely delicious! Thank you for the recipe, since I have been looking for a chili recipe with cannelini beans! love it!

      Reply
    2. sonia says

      February 04, 2011 at 1:45 pm

      Loving your dish...superb presentation and dish !

      Reply
    3. Kelly says

      February 05, 2011 at 10:55 am

      It's always inspirational to read about the benefits of your harvests. I just bought some lettuce mixes to experiment with in my tomato pots until it's time for those. This chili sounds excellent. I think canellini beans are our faces these days.

      Reply
      • Andrea says

        February 05, 2011 at 11:45 am

        Good idea! Love spring lettuces, so nice to have something fresh and green after a cold winter.

        Reply

    Trackbacks

    1. Tweets that mention White Chili with Turkey and Cannellini Beans | Andrea Meyers -- Topsy.com says:
      February 3, 2011 at 11:33 pm

      [...] This post was mentioned on Twitter by Randy C -gourmetnews, Brad Shannon and Elemental Deals, Andrea Meyers. Andrea Meyers said: {new post} White Chili with Turkey and Cannellini Beans http://goo.gl/fb/KYqnK [...]

      Reply
    2. Kalyn’s Kitchen: South Beach Diet Phase One Recipes Round-Up for February 2011 | Abs Exercises for Men says:
      March 1, 2011 at 7:42 am

      [...] Soups, Stews, and ChilisSpicy Sausage, Lentil, and Tomato Soup from Kalyn’s KitchenWhite Chili with Turkey and Cannellini Beans from Andrea Meyers(Almost) Spring Vegetable Soup with Pesto from Running with TweezersSpicy Lentil [...]

      Reply
    3. 21 Recipes for Thanksgiving Leftovers says:
      September 22, 2015 at 10:14 pm

      […] White Chili with Turkey and Cannellini Beans […]

      Reply
    4. 19 Ways to Use Leftover Turkey says:
      November 26, 2016 at 4:47 pm

      […] White Chili with Turkey from Andreas Recipes […]

      Reply

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