November 23, 2023 5 Comments
If you make my turkey breast in an ovenproof bag, you may have some leftovers to deal with and you should make my leftover turkey chili recipe.
You can freeze them or consume them in many ways. Sandwiches, salads, turkey tetrazzini… zzzz… wait! I’m still blogging!
Don’t make boring food with this golden brown turkey breast! Make white chili that everyone will think 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 the spices, just as roasting makes vegetables sweeter. This is Cooking 101 and I’m always happy when I take the time to do this step.
Another great seasonal chili is my pumpkin chili, which uses ground turkey and pumpkin (but not pumpkin spice because that would be gross).
Another good thing about this recipe is that most of the ingredients are probably already in your pantry (with the exception of the chopped green chili). Turkey and chilis are a surprisingly good combination. Since turkey has such a strong flavor (unlike chicken), it contrasts greatly with the spiciness of the pepper.
You can easily double this recipe and freeze it. My family had already eaten the roasted turkey breast I made, so I only had half a kilo left when I started making this.
Be sure to drain and rinse canned beans. You can reduce sodium by more than 10% by rinsing them.
Roasting a turkey breast and then preparing several meals with it is a very good idea to save money. You also won’t mark takeout when you look in your refrigerator and see a large turkey breast, ready to eat.
Leftover Chili and Turkey Recipe
Makes 6 servings
Print Pin
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 4-ounce can chopped green chiles (you can find them in the Mexican section)
1 can white beans, drained and rinsed
2 cups low sodium chicken broth
1 pound roasted turkey breast, skin removed
Instructions
Heat the olive oil in a large saucepan. Sauté 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 chiles (undrained), beans, and chicken broth and heat over medium-high heat. While you heat the broth mixture, cut the turkey breast into small pieces. Add the turkey breast and serve when hot.
I love adding a dollop of sour cream or some grated cheddar cheese to this chili.
nutritional information
For a portion = 216 calories, 4.1 grams fat, 0.7 grams saturated fat, 24.1 grams carbohydrates, 4.4 grams sugar, 20 grams protein, 5.2 grams fiber, 320mg sodium, 5 SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
