November 23, 2023 4 Comments
If you make my oven bag turkey breast, you may have some leftovers to work with and should make my turkey chili recipe.
You can freeze them or you can use them in all kinds of ways. Sandwiches, salads, turkey tetrazzini….zzzz….wait! I’m still blogging!
Don’t make boring food with this golden turkey breast! Make a white chili that everyone will say is amazing – and it’s so easy you’ll wonder why you ate that boring sandwich.
The key to making the chili shine here is to toast the spices before adding the broth. Roasting helps deepen the flavor of spices, just as roasting makes vegetables sweeter. This is Cooking 101 and I’m always glad I take the time to do this step.
Another great seasonal chili is my pumpkin chili, which uses both ground turkey and pumpkin (but not pumpkin spice because that would be gross).
Another nice thing about this recipe is that most of the ingredients are probably already in your pantry (with the exception of the chopped green chilies). Turkey and chili are a surprisingly good combination. Since turkey has such a strong flavor (unlike chicken) it’s a great contrast to the hot pepper.
You can easily double this recipe and freeze it. My family had already raved about the roasted turkey breast I made, so I only had a pound left until I made it.
Be sure to drain and rinse the canned beans. You can reduce sodium by more than 10% by washing them.
Roasting a turkey breast and then making multiple meals out of it is a great money-saving idea. You also won’t freak out when you look in your fridge and see a big honking turkey breast – ready to eat.
Leftover Turkey Chili Recipe
Makes 6 servings
1 tablespoon of olive oil
1 small onion, chopped
1 clove garlic, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 4-ounce can chopped green chiles (can be found in the Mexican section)
1 can of white beans, drained and rinsed
2 cups low-sodium chicken broth
1 pound roasted turkey breast, skin removed
Heat the olive oil in a large saucepan. Sauté the onion until translucent (about 5 minutes). Add the garlic and stir for a minute. Add the cumin, oregano and cayenne pepper and toast the spices for another minute.
Add the green chile (not drained), beans, and chicken stock and heat over medium-high heat. While we heat the stock mixture, cut the turkey breast into small pieces. Add turkey breast and serve while hot.
I like to add a dollop of sour cream or some grated cheddar cheese to this chili.
For a portion = 216 calories, 4.1 g Fat, 0.7 g saturated fat, 24.1 gr carbohydrates, 4.4 gr sugar, 20 gr protein, 5.2 gr fiber, 320 mg sodium, 5 SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes