Have a lot of turkey left over from your Thanksgiving dinner? If you’re tired of turkey sandwiches, this delicious chili recipe will make good use of that extra white meat.
Turkey Chili (Phase 1)
Description
With leftover white-meat turkey and a few pantry items, you can whip up this one-pot favorite with little effort. It’s best to make the chili within a couple of days after Thanksgiving so the turkey doesn’t dry out. Salt-free pinto beans are available in supermarkets or health-food stores. Spice lovers can add a few dashes of hot-pepper sauce to turn up the heat. Bonus: Chili can be frozen for up to 1 month.
Prep time: 10 minutes
Cook time: 70 minutes
Serves 4
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5-ounce) can lower-sodium chicken broth
1 (28-ounce) can unsalted chopped tomatoes
1 tablespoon unsalted tomato paste
1 pound cooked turkey breast, skin removed, cubed (about 3 cups)
1 (15-ounce) can unsalted pinto beans
Salt and freshly ground black pepper
2 scallions, thinly sliced (optional)
Instructions
Heat oil in a large nonstick saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer partially covered, until slightly thickened, about 30 minutes.
Add turkey and beans with their liquid; simmer 30 minutes more, stirring occasionally. Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.
Nutritional information
Per serving:
330 calories
4 g fat (0.5 g sat)
28 g carbohydrate
45 g protein
8 g fiber
390 mg sodium
Turkey Chili (Phase 1)
Description
With leftover white-meat turkey and a few pantry items, you can whip up this one-pot favorite with little effort. It’s best to make the chili within a couple of days after Thanksgiving so the turkey doesn’t dry out. Salt-free pinto beans are available in supermarkets or health-food stores. Spice lovers can add a few dashes of hot-pepper sauce to turn up the heat. Bonus: Chili can be frozen for up to 1 month.
Prep time: 10 minutes
Cook time: 70 minutes
Serves 4
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5-ounce) can lower-sodium chicken broth
1 (28-ounce) can unsalted chopped tomatoes
1 tablespoon unsalted tomato paste
1 pound cooked turkey breast, skin removed, cubed (about 3 cups)
1 (15-ounce) can unsalted pinto beans
Salt and freshly ground black pepper
2 scallions, thinly sliced (optional)
Instructions
Heat oil in a large nonstick saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer partially covered, until slightly thickened, about 30 minutes.
Add turkey and beans with their liquid; simmer 30 minutes more, stirring occasionally. Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.
Nutritional information
Per serving:
330 calories
4 g fat (0.5 g sat)
28 g carbohydrate
45 g protein
8 g fiber
390 mg sodium
