Baja White Turkey Chili

  • Yield 12 servings

This reduced-fat turkey chili features white kidney beans, shoepeg corn and Monterey Jack cheese.

turkey chili
The National Turkey Federation


1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 quart pulled or cooked turkey breast, chopped
24 ounces white kidney beans, rinsed and well drained
22 ounces white shoepeg corn, undrained
4 ounces green chilies, chopped
1 quart turkey broth
1 teaspoon ground cumin
1 1/2 cups shredded Monterey Jack cheese
1/2 -- bunch fresh cilantro sprigs
-- Tortilla chips


  1. In a medium stock pot, heat oil over medium heat. Add onion and celery, cook and stir until vegetables are tender.
  2. Stir in turkey, beans, corn, chilies, broth and cumin. Combine well. Cover and cook about 20 to 30 minutes, stirring occasionally until heated through.
  3. Serve 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips.

Recipe reprinted with permission from the Nebraska Department of Poultry.



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