Turkey Chili

Cooking Light
This white-bean chili will make you forget the old standby turkey potpie as an option for leftovers. With children in mind, we used mild green chiles, but you can crank the heat up by substituting medium or hot green chiles.
8 servings (serving size: 1 cup chili and 2 tablespoons cheese)


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2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
4 cups shredded cooked turkey breast (about 1 pound)
3 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can chopped green chiles, undrained
1 cup (4 ounces) shredded Monterey Jack cheese


Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Stir in turkey and next 8 ingredients (turkey through chiles); bring to a boil. Reduce heat; simmer 20 minutes or until thick. Top each serving with cheese.

Created date

October 2002

Nutritional Information

Calories 298
Caloriesfromfat 24 %
Fat 8 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 29.5 g
Carbohydrate 27.3 g
Fiber 3.8 g
Cholesterol 58 mg
Iron 3.9 mg
Sodium 788 mg
Calcium 178 mg