This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Let’s show those Thanksgiving leftovers lots of love, shall we? My Turkey + White Bean Chili with Toasty Sourdough, with its deep flavor + velvety texture + savory aroma, will leave you very “thankFULL” + satisfied!
I’ve partnered with BUSH’S® Beans to help you transform your Thanksgiving leftovers into a hearty + robust, one pot wonder! All you need is some leftover turkey + a few inspiring ingredients + lots of time to simmer away on the stovetop! BUSH’S White Chili Beans in a Mild Chili Sauce are plump + creamy. Great Northern Beans are slow cooked in a white chili sauce perfectly seasoned with garlic + cumin + onion. The result couldn’t be more satisfying – a bowl full of steaming goodness!
You’ve likely spent D A Y S preparing + cooking your Thanksgiving feast so the last thing you want to do is spend another day in the kitchen, fussing over another meal. This delicious Turkey + White Bean Chili takes less than an hour to prepare, so make a batch + eat it today or tuck it away in the fridge to enjoy over the next few days as a quick + easy meal.
And, who can resist a golden, cheesy slice of sourdough, as a compliment to the Turkey and White Bean Chili, and a means to soak up every last delicious drop? Not me!
For this recipe, I start with diced pancetta and sauté it in olive oil with red onion and minced garlic.
Next, add the BUSH’S White Chili Beans in a Mild Chili Sauce, stock and diced tomatoes. Mix well and simmer for 30 minutes.
Add the shredded turkey and cabbage then season to taste with sea salt and cracked pepper. You shouldn’t need to add much sea salt as the pancetta and stock tend to be salty. Simmer the chili for another 10 minutes. I highly recommend serving this meal with a thick slice of toasted sourdough, topped with melted sharp cheddar, which I prepare while the chili is simmering away on the stovetop.
Ladle the chili into bowls + garnish with chopped parsley + serve with toasty sourdough slices. A generous bowl of this simple + satisfying Turkey + White Bean Chili with Toasty Sourdough is the perfect way to use those Thanksgiving leftovers + chase away Autumn’s chill!
2 T olive oil
1 red onion, thinly sliced
1/2 C pancetta, diced
6 garlic cloves, crushed + minced
2 (15.5 oz) cans BUSH’S® White Chili Beans in a Mild Chili Sauce
5 C turkey stock (chicken or vegetable stock work too)
2 (14.5 oz) cans diced tomatoes, drained
3 – 4 C Thanksgiving turkey, shredded
2 C green cabbage, shredded
flat leaf parsley, chopped
1 loaf sourdough bread, cut into thick slices
2 C sharp white cheddar, shredded
Heat the olive in a large saucepan or dutch oven, over medium-high heat. Add the onion, pancetta and garlic and sauté for 5 – 8 minutes.
Add the BUSH’S White Chili Beans in a Mild Chili Sauce, stock and diced tomatoes. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add the cabbage and shredded turkey. Season to taste with sea salt and cracked pepper. Cook for another 8 – 10 minutes or until the cabbage has wilted.
Place the sourdough slices on a baking tray and place in the oven under the broiler for 1 minute or until brown. Flip the bread, top with shredded cheese and broil for another minute or until the cheese is melted and golden.
Ladle the chili into bowls, garnish with chopped parsley and serve with toasty sourdough slices.