Turkey and Sausage White Chili

Turkey and Sausage White Chili has it all, the meat, beans, heat, and spice. It’s a great alternative to the traditional tomato-based chilis. Chicken is a great substitute for turkey. This recipe can be made on the Stovetop, Instant Pot, or Slow Cooker. You’ll want to make this chili again and again!!! 

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. You can even use a rotisserie chicken which is an easy substitute. I’ve also made it without the sausage or without the turkey and it’s equally delicious. The flavor of the Poblano peppers really makes this chili special. 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. This Turkey and Sausage White Chili will have you feeling warm and cozy in no time!!!

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.