Leftover Turkey-Try Low-Fat Turkey Chili

November 30, 2008

White Bean and Turkey Chili from Cooking Light

At my house, we love chili, especially white bean chili because we rarely have it. This recipe is a “light” recipe, so if you’re stuffed from the holidays (like I am), you won’t feel any guilt indulging in this chili recipe. One serving has less than 300 calories and only 6 grams of fat. Feel free to use white kidney or Great Northern Beans instead of cannellini beans and even use a can of diced tomatoes with green chiles to kick it up a notch. You may also substitute chicken for the turkey in this recipe (and a rotisserie chicken works well here). My favorite part is the fresh lime juice and cilantro. Serve with a big green salad for a warm and healthy meal.


Turkey Chili

Prep: 30 minutes

Cook: 30 minutes

Yield: 8 servings


1  tablespoon  canola oil

2  cups  diced yellow onion (about 2 medium)

1 1/2  tablespoons  chili powder

1  tablespoon  minced garlic

1 1/2  teaspoons  ground cumin

1  teaspoon  dried oregano

3  (15.8-ounce) cans cannellini beans, rinsed and drained

4  cups  fat-free, less-sodium chicken broth

3  cups  chopped cooked turkey

1 (14.5-ounce) can diced tomatoes 

1/3  cup  chopped fresh cilantro

2  tablespoons  fresh lime juice

1/4 to 1/2  teaspoon kosher salt

1/2  teaspoon  freshly ground black pepper

8  lime wedges (optional)


1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

2. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.


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