LEFTOVER TURKEY WHITE CHILI RECIPES

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34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY



34 Leftover Turkey Recipes – The Kitchen Community image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Total Time 30 minutes

Number Of Ingredients 34

WHITE BEAN TURKEY CHILI RECIPE - SKINNYTASTE



White Bean Turkey Chili Recipe - Skinnytaste image

A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!

Provided by Gina

Categories     Dinner    Lunch

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 20

olive oil spray
2 small onions (chopped)
5 garlic cloves (chopped)
3 pounds 93% lean ground turkey
1 4.5 ounce can diced green chilies
1/2 teaspoon kosher salt
1/2 tablespoon cumin
1/2 tablespoon oregano
2 teaspoons chili powder (to your taste)
1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
1 bay leaf
4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
2 cups chicken broth
1/2 cup reduced-fat sour cream or Greek yogurt
Monterey Jack or Pepper Jack Cheese (shredded)
diced avocado
cilantro
sliced jalapeno
Greek yogurt or sour cream
chopped scallions

Steps:

  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, saute until soft, about 4 to 5 minutes.
  • Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  • Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  • Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
  • Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  • To serve, topped with your favorite toppings.
  • Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
  • Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 307 kcal, CarbohydrateContent 25 g, ProteinContent 30 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 88 mg, SodiumContent 835 mg, FiberContent 9 g, SugarContent 2 g

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