Looking for an easy post-holiday meal using leftover turkey or chicken? My friend Linda Young introduced me to a recipe on the can of Bush’s White Chili Beans called White Chicken Chili. I made a few changes and liked the result so here’s how I made a hastytasty chili from leftover turkey.
Thanks to Bush’s Beans for the original recipe and delicious White Chili Beans.
Hasty Tasty White Bean Chili
- 2 cups diced cooked turkey
- One yellow onion, diced
- 2 tsp. Canola, safflower, or any neutral tasting oil
- 3 cans Bush’s White Chili Beans
- 1 can Rotel diced tomatoes and green chilies
- 1 pint turkey or chicken broth (can, carton, or homemade)
- 1 can condensed cream of chicken soup
- 1/2 tsp garlic powder
- Salt to taste
- (Optional) fresh cilantro
- (Optional) grated cheese and/or sour cream for toppings
- In a 4 quart pan, sauté the onions in the oil over medium heat.
- While onions sauté, purée the contents of one of the cans of Bush’s White Chili Beans.
- Add broth to the sautéed onions and deglaze the pot.
- Add puréed beans, Rotel, cream of chicken soup, 2 cans beans, and the cooked turkey.
- Cover and simmer over low heat 15 minutes.
- Add garlic powder and salt.
- Serve topped with your choice of toppings. I like fresh chopped cilantro and tortilla chips.
This recipe is easily adapted to slow cooking or pressure cooking.
Chili in summer? At my house, anytime is chili time. This one is a favorite, with or without beans. I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs. Yummy!
Tasty Turkey Chili
1.3 pounds ground turkey breast
1 yellow onion, diced
1 10 oz. can Rotel® diced tomatoes and green chilies
1 15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)
Brown ground turkey and onion over medium-low heat in a covered 4-quart pan. Gradually add the remaining ingredients except for the cilantro. Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick. Don’t rush it. This reduction can take from 20-45 minutes. Remove from heat. Stir in fresh cilantro and serve.
Store leftovers in a covered container or freeze in an airtight bag or container. *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti. That’s how we ate it back in the day. 🙂
Products to make great chili
These aren’t paid endorsements, by the way. Bloemer’s® is a product out of Louisville, Kentucky, where I’m from originally, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.