Turkey and Sausage White Chili

What I love most about this recipe is that there are 3 methods of cooking options! This recipe is great for leftover turkey or chicken, such as a rotisserie which is an easy substitute. The leftovers taste even better the next day and will last in the refrigerator for 3-4 days. Leftovers can be portioned and frozen for up to 3 months.

INGREDIENTS TO MAKE TURKEY AND SAUSAGE WHITE CHILI

• Cooked turkey breast or chicken breast
• Onions, yellow or white
• Poblano peppers, optional
• Extra-virgin olive oil
• Mild Italian sausage
• Canned Navy Beans
• Package of White Chicken Chili Seasoning (or 1 teaspoon of each cumin, chili powder, garlic powder, dried oregano leaves)
• Freshly ground black pepper
• Canned or carton Chicken stock
• Milk
• Aged shredded White Cheddar

TIPS FOR MAKING TURKEY AND SAUSAGE WHITE BEAN CHILI

• I usually don’t use spice packets or mixes but for this recipe, I love this White Chicken Chili seasoning mix.
• If you don’t want to use it, I have a blend in the recipe that tastes great. (1 teaspoon of each cumin, chili powder, garlic powder, dried oregano leaves).
• 1 lb. of Ground turkey or ground chicken can be used instead of the cubed cooked meat. (Brown the ground meat with the sausage).
• Use chicken: rotisserie chicken is a fast and easy option.
• This soup is great for leftover turkey!
• For less spicy Chili: add only one poblano pepper or omit.

• I find it easier to have all the ingredients that need to be precooked, cut, and measured ready.
• The French call it Mise en place which means “putting in place” or “everything in place”; so smart and definitely a pro tip. 

HOW TO MAKE TURKEY AND SAUSAGE WHITE CHILI

Stove Top Method:

• Chop turkey, onions, and peppers.
• Drain beans.
• Preheat large stockpot on medium-high 2-3 minutes.
• Heat oil in the pot, then add peppers, onions, and ½ teaspoon salt; cook and stir 2-3 minutes or until tender.
• Reduce heat to medium.
• Remove casing from sausage and add sausage to pot.; cook 5-6 minutes, stirring to crumble meat, or until sausage is brown and not pink.
• Stir in white chicken chili seasoning, black pepper, beans, and stock; bring to a boil.
• Reduce heat to low; cook and stir 10-12 minutes or until thickened.
• Stir in turkey and milk; cook 2-3 minutes.
• Top with cheese and serve.

Instant Pot Method:

• Set Instant Pot to the Sauté setting and preheat 2–3 minutes.
• Pour oil inside, then add raw turkey; cook 4 minutes, turning occasionally, or until browned.
• Remove turkey from instant pot.
• Place sausage in the instant pot and cook 5–6 minutes, stirring to crumble meat, or until brown and no pink remains.
• Add seasoning, onions, peppers, beans, and stock; stir to combine.
• Nestle turkey into sausage mixture, then lock lid into place.
• Set Instant Pot to the Meat/Stew setting; cook 45 minutes until turkey is pull-apart tender (165°F).

Slow Cooker Method:

• Preheat a large sauté pan on medium-high 2–3 minutes.
• Pour oil in pan, then add raw turkey; cook 4 minutes, turning occasionally, or until browned.
• Remove turkey or chicken from pan.
• Reduce pan heat to medium, then add sausage; cook 5–6 minutes, stirring to crumble meat, or until browned and no pink remains.
• Place in slow cooker: sausage, seasoning, onions, peppers, beans, and stock; stir to combine.
• Nestle turkey into sausage mixture, then cover with lid.
• Cook on HIGH for 3–4 hours (or LOW for 6–7 hours) until turkey is pull-apart tender (165°F).
• Remove turkey and shred with two forks, then return to chili.
• Stir in milk; simmer 2–3 minutes to blend flavors.
• Top with cheese; serve.