Leftover Holiday Turkey White Bean Chili

  • prep time15 min
  • total time 30 min
  • serves 6

An easy way to feed guests who drop in during the holidays. Keep a basket of crusty bread near the chili pot so people can help themselves. Makes 10 cups.

Courtesy of Jennifer Low.

114 Ratings
Directions for: Leftover Holiday Turkey White Bean Chili


2 Tbsp vegetable oil

2 carrots, peeled, coarsely grated (1 1/2 cups)

½ onion, finely diced

1 ½ cup tomato sauce

3 cup chicken stock

3 cup leftover roast turkey, cut into bite-sized pieces

2 can (540 mL/19 fl. oz) white kidney beans, drained and rinsed

1 tsp chili powder

½ tsp paprika

½ tsp dried parsley (or 2 tsp chopped fresh)

¼ tsp cumin

salt and pepper to taste

water to thin, as required


1. In large heavy pot, heat vegetable oil to medium heat. Cook carrot and onions to soften.

2. Stir in tomato sauce. Cook until slightly darkened and thickened (this caramelizes the tomato to sweeten it), about 5 minutes.

3. Stir in chicken stock, scraping any bits off pan. Mix in rest of ingredients, except salt, pepper and water. Bring to simmer.

4. Season to taste with salt and pepper.

5. Adjust thickness of chili with a splash of water, if required.

See more: Lunch, Dinner, Soup, North American, Turkey, Christmas, Thanksgiving, Fall


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