Got some leftover turkey in your fridge? I sure do. And this Leftover Thanksgiving Turkey White Chili Recipe is exactly what I’m going to be using it in tomorrow. I’ve always felt that the leftover turkey just doesn’t taste as good as the other Thanksgiving side dishes do the next. It always ends up being the last leftover left. And given that turkey can tend to be a bit dry, putting it in a creamy chili is the perfect resolution. The calorie count for this recipe is based on a blend of both white and dark turkey meat. If you use just the white meat, then you can take off about 2 extra Smart Points. It’s such a filling and satisfying dish though, I think it’s worth it to keep the dark meat in there. If I make this for lunch tomorrow, it’ll easily keep me full until dinnertime, so I don’t mind spending the extra Points. Serve with a light salad or steamed veggies for a complete meal. Hope you all had a wonderful Thanksgiving!!!
- 1 1/2 lbs leftover turkey meat white and dark meat combined, skin removed, shredded
- 4 cups fat free chicken broth
- 1 large onion finely chopped
- 1 cup corn
- 2 15 oz cans cannellini beans drained and rinsed
- 1/2 cup fat free sour cream
- 1 4 oz can diced green chilis
- 4 cloves of garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Heat oil in a large pot over medium high heat. Add in onion and garlic, and sauce for about 2 minutes.
- Add in turkey, stock, chilis, beans, cumin, oregano, chili powder and salt and pepper. Stir until well-combined. Taste for flavor and adjust to your preference.
- Turn heat to low, and simmer for about 30-45 minutes. Stir in sour cream, let heat for another minute or two, and then serve.
Entire recipe makes 6 servings
Serving size is about 1 1/2 heaping cups
Each serving = 10 Smart Points
PER SERVING: 395 calories; 5.5g fat; 2g saturated fat; 30g carbohydrates; 3g sugar; 12g fiber; 25g protein