Thursday, March 26, 2009

Thursday Edibles – Spicy White Turkey Chili Soup

If you didn’t get your chili fill with the two recipes I previously posted – the regular chili and spicy red lentil and chicken chili – here is another one of my favorites! I figured I can post it while it’s still semi-cold some places, despite the official season change to spring.

I discovered this recipe on and have made it multiple times in the winter! It is flavorful and easy to make. Enjoy it for lunch with a small side salad or half a sandwich.

Makes 15 cups
Preparation time: 40 minutes

2 tbsp butter
3 tbsp olive oil
4 celery stalks, diced
1 medium onion, diced
3/4 cup flour
3 tbsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
64 oz chicken stock
1 medium (about 1/2 lb) sweet red pepper, diced small
2 cans (15.5 oz ea) Cannellini Beans (or any other beans, as desired)
1 medium (about 1/2 lb) green pepper, diced small
1 cup (6 oz) cooked turkey or turkey off-the-bone, diced small (I usually use smoked or honey smoked turkey cold cuts, cut small)
1/4 cup heavy cream
Salt and pepper to taste

1. Melt butter and olive oil in large stockpot on medium, until oil/butter mixture faintly smokes. Add celery and onions. Cook, stirring occasionally, 4-5 min, until translucent but not brown. Stir in flour, chili powder, cumin, and cayenne. Cook 1 min, stirring continuously.

2. Add stock. Bring to simmer; simmer 10 min. Add Cannellini beans, peppers, turkey, and heavy cream. Season to taste with salt and pepper; simmer 2 to 3 min until heated through. Ladle into warmed bowls.

Add croutons and enjoy!


  1. I'm printing this one out to show Chris. He was just saying today that we need to eat more beads, LOL :0)

  2. OMG, I said beads,I meant beans! okay, so you know what's on my mind.

  3. You have got me so intrigued by this Wegman's place . . .

  4. This looks so good! Thank you for the recipe.