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White Chili with Leftover Turkey and Roasted Poblanos

A hearty stew with leftover turkey, beans, and vegetables with a spicy kick.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • soup pot or pressure cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1-1.5 lbs leftover turkey meat shredded
  • 3 cups turkey bone broth
  • 1/2 cup white wine
  • 2 14.5 oz cans white beans like great northern or cannellini
  • 2 poblano peppers roasted
  • 2 jalapenos
  • 1.5 cups frozen corn or 1 can, drained
  • 1 onion, chopped yellow or sweet
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 2 tsp ancho chili powder
  • 2 tbsp chia seeds
  • 2 tbsp avocado oil or other cooking oil
  • 1 tsp hot sauce
  • cilantro, scallion, jalapeno slices, sour cream, cheese, lime wedges. optional garnishes

Instructions
 

  • Roast the poblanos under a broiler or in the toaster oven, keeping an eye on them until evenly blistered and charred. Let them cool, remove skins and seeds. Rough chop into pieces.
  • While the poblanos roast, chop onion, mince garlic, and jalapeños.
  • Drain and rinse canned beans.
  • Heat a soup pot on medium heat or put your pressure cooker on sauté mode
  • Add a tablespoon or two of oil, and add onions, cook stirring frequently until translucent
  • Add the garlic and cook for 30 seconds. Keep stirring. Add all the spices, herbs, roasted poblanos if using, and wine. Cook for another minute or so to evaporate the alcohol.
  • Add the turkey, bone broth, and half of the beans. Cover and cook for approximately 25 minutes on the stovetop (low heat) or 10 minutes in the pressure cooker.
  • Remove lid (release pressure valve first if using a pressure cooker) Add the rest of the beans, corn, and chia seeds if using.
  • Cover again and simmer another 10 minutes on the stove or 3 minutes in the pressure cooker. Alternatively you can just put the pressure cooker on simmer at this point and stir frequently until it starts to boil. Be careful of the bottom burning though.
  • Taste for seasoning and check for broth thickness. If it needs more chia seeds add some now, or if it's too thick add a little water. Add salt and more spices if needed.
  • Serve bowls with a dash of hot sauce, spoonful of sour cream, and other optional garnishes sprinkled on top.

Notes

For the slow cooker you can just dump everything else in at step 7 and cook on low for about 4 hours. Add a couple of hours if using turkey or chicken breasts or thighs. If using ground meat no change is needed. I like to add in some of the beans toward the end so they aren't all mushy.
If you don't have time to roast your poblano peppers just chop them up raw and cook them at the same time as your onions.
If you want to omit the chia seeds you can use one or two tablespoons of flour or cornstarch to thicken your chili instead, or leave as is. Some of the beans will mash up and help thicken it overall.