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.
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
How to Make It
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.
Great use of leftover turkey. We used our leftover grilled smoked turkey and the smoky overtones were perfect for the chili. It's easy to adjust seasonings and heat level (I used mild chilis but we added green Tabasco to taste.) I do wonder if there was a typo in the ingredient list, though. I used a *4-oz* can of chilis. I've never seen chilis in a 14.5-oz can. The 4-oz size was fine. This was easy and quick to prepare and made an ample amount. We had enough leftovers to freeze for another cool evening when chili is the perfect meal.