White Chili III

White Chili III

22 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Mickie

“Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious.”

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Adjust Servings

Original recipe yields 12 - 1 cup servings



  1. In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes.
  2. Ladle chili into bowls and garnish with shredded cheese and chopped parsley.

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Reviews (22)

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I must preface this recipe with the fact that I chose this based on a white chili that I love at a PNW taco shop. This was very close, but I did make adjustments to try to duplicate the restaurant recipe. I used 3 cans of great northern beans and I pureed one of the cans to give a little thickness to the soup/chili. I also added 4 minced garlic cloves. I had no turkey, so I sauteed 1 1/2 lbs of chicken breast tenderloins. I added about 1/4 teaspoon of allspice to give it some depth and added dried cilantro to taste. Left out the cheese & parsley cuz I forgot:) This is an excellent winter time recipe. Very healthy too. Thanks so much Mickie.



this was really good. i used leftover thanksgiving turkey and it was perfect. everyone is sick of thanksgiving food after a few days of leftovers so this did the trick. add the cumin a little at a time until it's to your taste.



I've made this chili several times. Great flavor! No need to change a thing.

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Amount Per Serving (12 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 545 mg
  • 22%

Based on a 2,000 calorie diet



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White Chili I


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Smoky Pork, Bacon and White Bean Chili