Leftover Turkey-Try Low-Fat Turkey Chili
November 30, 2008
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.
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.