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White Bean Chili


Cary magazine

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  • 2 pounds turkey or chicken, cooked and hand torn into pieces
  • 2 tbls. olive oil
  • 1 cup onion, chopped
  • 1 cloves garlic, minced
  • 32 oz navy beans, or two 15.8 oz cans
  • 10 3/4 ounces chicken broth or 1 can
  • 1 1/4 cups water
  • 9 ounces green chiles, or 2 cans chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/8 taspoon ground red pepper
  • cilantro, to taste for topping // monterey jack cheese, shredded to taste, for topping // sour cream to taste for topping



Step 1

Heat oil in large dutch oven. Add garlic and onion and cook until onion is tender. Add turkey, heat for 6-8 minutes. Stir in beans and remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, 30-45 minutes or until thickened. Or, once the mixture reaches a boil, transfer to a slow cooker.

Remove and discard bay leaf and serve with topping.


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