Whether you have tons of leftover turkey after the holidays or you just want to make a delicious chili recipe as an entree or side, this Gluten-Free White Turkey Chili will warm you up and make you feel happy inside. It’s a perfect Thanksgiving leftovers recipe, just different enough from the turkey you had yesterday, to keep things interesting.

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Each year, we are left with a large amount of leftover Thanksgiving turkey that we don’t know what to do with. Each year, I try to come up with a different way to use the leftovers that will at least feel like we aren’t really eating the same thing over again two (or more) days in a row.

Be sure to check out our Gluten-Free Thanksgiving post for over 200 delicious GLUTEN FREE Thanksgiving recipes, all organized by category!

This leftover turkey recipe is one of my favorites. It is very similar to a regular White Chicken Chili, but it does offer a slightly-different flavor and texture, and I’ve made my own spice variety. I always make sure my recipes have a decent amount of spice, but are initially family-friendly so my kids can enjoy them, so you may want to see the suggestions for making a spicier chili if that is what you enjoy, like I do.

Gluten-Free White Turkey Chili Recipe | Leftover Turkey Recipes

Our Southwestern Soup Sabroso is another delicious, light-spice, gluten-free soup to warm up with this fall/winter!

Ingredients

Turkey

• 2-3 cups pre-cooked turkey, shredded
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, minced
• 48 oz (6 cups) low sodium chicken broth
• 1 can (15.8 oz) Great Northern Beans
• 1 can (16 oz) Navy Beans
• 1 can (4.5 oz) mild green chilies, slightly drained (leave in the juice for extra heat)
• 1 can (4.5 oz) hot green chilies, slightly drained (leave in the juice for extra heat)
• 1/2-1 fresh jalapeño, de-ribbed, de-seeded, minced (use one whole jalapeño for extra heat; keep some of the seeds if you like it really spicy)
• 1 Tablespoon salt + any extra to taste
• fresh pepper
• 1 12 oz bag frozen sweet corn (about 2 cups)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground coriander
• 1/4 cup half & half
• 1/2 cup sour cream

Directions

In a large slow cooker, add the shredded turkey

Add the diced onion, minced garlic and minced celery.

Pour in the broth, then add the beans, chilies, jalapeño, salt and pepper, corn and spices.

Cook on low for 4-6 hours, until cooked through.

Note: This is a thinner chili recipe. If you prefer thicker chili, you can try adding less broth, cooking for some extra time with the lid off, or adding a cornstarch slurry until it reaches the thickness you hope to achieve.

Once the White Turkey Chili is cooked fully, Stir in the half & half and sour cream until combined. Let heat a little longer to bring it back to temperature. Serve hot!

If desired, top it with things like shredded cheese, jalapeño slices, cilantro, chili powder, avocado and/or sour cream.

Our Gluten-Free Turkey Apple Stuffing is another delicious way to enjoy leftover turkey!

Yield: 8 servings

Gluten-Free White Turkey Chili Recipe

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Whether you have leftover turkey from Thanksgiving or you want a cozy fall or winter meal, this Slow Cooker White Turkey Chili recipe is sure to be a hit.

Print

Ingredients

• 2-3 cups pre-cooked turkey, shredded
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, minced
• 48 oz (6 cups) low sodium chicken broth
• 1 can (15.8 oz) Great Northern Beans
• 1 can (16 oz) Navy Beans
• 1 can (4.5 oz) mild green chilies, slightly drained*
• 1 can (4.5 oz) hot green chilies, slightly drained*
• 1/2-1 fresh jalapeño, de-ribbed, de-seeded, minced**
• 1 Tablespoon salt + any extra to taste
• fresh pepper
• 1 12 oz bag frozen sweet corn (about 2 cups)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon corriander
• 1/4 cup half & half
• 1/2 cup sour cream

Instructions

1. In a large slow cooker, add the shredded turkey, onion, garlic, celery, broth, beans, chilies, jalapeño, salt and pepper, corn and spices. Stir to combine.
2. Cook on low for 4-6 hours, until cooked through.
3. Once the White Turkey Chili is cooked fully, Stir in the half & half and sour cream until combined. Let heat a little longer to bring it back to temperature. Serve hot!
4. If desired, top it with things like shredded cheese, jalapeño slices, cilantro, chili powder, avocado or sour cream.

Notes

*If you prefer a spicier soup, do not drain any liquid out of the green chilies before adding. You can also use both hot chilies if desired.

**If you prefer even spicier soup, add a whole jalapeño. If you like it even hotter than that, add some of the seeds, as this is where jalapeños hold most of their heat.

Bonus note: This is a thinner chili recipe. If you prefer thicker chili, you can try adding less broth, cooking for some extra time with the lid off, or adding a cornstarch slurry until it reaches the thickness you hope to achieve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Swanson Natural Goodness Chicken Broth
• 
  Bush's Best Great Northern Beans
• 
  Bush's Best Navy Beans
• 
  Old El Paso Chopped Green Chiles
• 
  McCormick Gourmet Organic Ground Cumin
• 
  McCormick Gourmet Organic Red Pepper Cayenne

I love my Crock-Pot Programmable Cook and Carry slow cooker!

There is no better way to warm up on a chilly fall or winter day than with a hot bowl of our White Turkey Chili.

Read also: Buffalo Chicken Potato Soup and Pork and Bean Soup with Kale

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