Thanksgiving is still several weeks away but I have already been cooking a few turkey recipes for clients. That means I have also already been coming up with ideas for leftover turkey recipes. This one is my spin on a classic - White, Black, and Green Chili.
I cooked this one in a Dutch oven over direct heat on a Big Green Egg kamado grill but you could cook it on a stove top in a heavy bottomed pot. When using the grill, keep the lid closed when not stirring or whisking to keep the temperature under control.
White, Black, and Green Chili
Published 11/6/2017This smooth and mildly spicy turkey chili is loaded with white beans, black beans, and Hatch green chiles.
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 medium onion, peeled and finely chopped
- 2 stalks celery, washed and finely chopped
- 2 medium carrots, peeled and finely chopped
- 1 tablespoon Ba'Cock Seasoning recipe, divided
- 1/2 cup all purpose flour
- 1 quart turkey stock
- 2 cups chopped turkey
- 15 oz can Bush's Seasoned Black Beans, drained
- 15.8 oz can Bush's Great Northern beans, drained
- 1/4 cup roasted red bell pepper, finely diced
- 1 teaspoon cumin
- 1 teaspoon Albukirky Green Chile Seasoning
- sea salt to taste (about 1 teaspoon)
- 2 cups heavy cream
Instructions
- Preheat grill to 325-350°f. Add the Dutch oven to preheat once the grill is stable.
- Add 3 tablespoons of butter to the Dutch oven and saute the onion, celery, and carrots until tender, about 5-8 minutes. Season with about 1 teaspoon of the Ba'Cock Seasoning while they saute.
- Make a roux by adding the remaining butter and once melted, sprinkle in the flour while whisking continuously. Now slowly add the turkey stock while whisking until fully combined.
- Add the turkey, black beans, Northern beans, bell pepper, cumin, Albukirky Green Chile Seasoning, and the rest of the Ba'Cock Seasoning. Allow to simmer until thick and bubbly, about 15-20 minutes.
- Remove the Dutch oven from heat and stir in the heavy cream. Taste for seasoning and add sea salt to taste.
The base of this great chili is a homemade turkey stock. You can use store bought chicken stock but the turkey stock really sets it apart.
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The turkey carcass that I used for this stock was from this Dry Brined, Fire Roasted Turkey Breast with Maple Honey Bourbon Glaze. I cooked this on my SABER® 1500 Elite SSE (sponsor) on Sunday. |
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I seasoned the carcass, some carrots, celery, and a quartered onion with some more Ba'Cock seasoning. |
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I make it a point to use my Craycort cast iron grates when using a Dutch oven on kamado grills for 2 reasons. First, they are sturdy enough to hold the weight. I had a mild stainless grate warp from using a Dutch oven a few years ago. Second, this is a camp style Dutch oven and the flat grate bars accommodate the Dutch oven legs whereas they slip off of round grate bars. |
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I'll put the lid on at this point just long enough to bring it back to a simmer quickly. Otherwise I leave the lid off to aid in thickening the liquid. |
What are your favorite leftover turkey ideas? I also like Kentucky Hot Brown sandwiches or turkey enchiladas. Our family reunion used to always be the weekend after Thanksgiving and it wasn't a reunion until I had turkey tetrazzini.