Recipe for Leftover Turkey (or Ground Turkey) and Pinto Bean White Chili with Lime and Cilantro

Thanksgiving is only two days away, and I'm through sharing Thanksgiving Recipes and have moved on to testing recipes for leftover turkey. I started yesterday with a tasty Turkey and Guacamole Quesadilla, and today I'm sharing this white chili recipe made with leftover turkey and pinto beans. This can also be made with leftover chicken, or use ground turkey if you don't have any leftovers. I used both dried and fresh cilantro for one of the seasonings, but if you're not a cilantro fan, there are plenty of other flavors even without the cilantro.

The first photo in this post is the version with leftover turkey breast, cut into small pieces and added towards the end of the cooking time. The photo directly above is the same chili made with ground turkey, browned well and added at the beginning of the cooking time. I'd have to honestly say I liked the version with the ground turkey best, but if I had leftover turkey and was tired of sandwiches, I'd definitely make the leftover turkey version too. I gobbled this up with cheese melted on top when I was testing the recipe.

Start by sauteing a chopped onion in olive oil, then when the onion is soft add some minced garlic and a can of diced green chiles and cook a few minutes more.

Then add dried cilantro, ground cumin, Mexican Oregano, and epazote and cook a few minutes more. Don't stress if you don't have all those herbs, use the ones you have. I'd say ground cumin is the most essential, but the combination was good.

If you're using ground turkey, brown it in a separate pan and add after you have added the dried herbs. (The rest of these photos are with diced turkey, which is added towards the end.)

Then add 2 cans pinto beans and the liquid from the beans, one quart homemade turkey stock or homemade chicken stock (or use canned broth) and one cup water.

Let this mixture simmer for 45-60 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended.

Add the diced leftover turkey and simmer about 5 minutes, then add the lime juice, salt and pepper to taste, and simmer about 5 minutes more. Serve hot, with grated cheese melted on top and chopped fresh cilantro if desired.

Leftover Turkey (or Ground Turkey) and Pinto Bean White Chili with Lime and Cilantro
(Makes 4-6 servings, recipe created by Kalyn)

1 onion, diced into small pieces (about 1 cup diced onion)
2 tsp. olive oil (plus more for sauteing ground turkey if using)
2-3 tsp. minced garlic
1 can diced green Anaheim chiles with liquid (4 oz. size, or use a 7 oz. can if you like it spicy)
1 T dried cilantro (optional but recommended)
1-2 tsp. ground cumin (I used 2 tsp., but I love cumin)
1 tsp. Mexican oregano (I wouldn't substitute Greek oregano for this, but you could use dried marjoram)
1/2 tsp. ground epazote (optional but recommended)
2 cans pinto beans with liquid
1 quart (4 cups) homemade turkey stock or homemade chicken stock (or use canned broth)
1 cup water
2 cups diced leftover chicken or turkey (or use 1 lb. ground turkey)
3 T fresh squeezed lime juice
salt and fresh ground black pepper to taste
grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
fresh chopped cilantro or sliced green onions for serving, optional

Chop onion into small dice. Heat olive oil in a heavy pan big enough to hold the chili, add onion and saute on low heat 3-4 minutes, or until onion is starting to soften. Add minced garlic and canned green Anaheim chiles and saute about 2 minutes more. Then add dried cilantro, ground cumin, Mexican oregano, and epazote and saute about 2 minutes more.

(If using ground turkey, heat 2 tsp. olive oil in a separate frying pan and brown turkey well while you are sauteeing the onion, garlic, chiles, and herbs. Add the browned turkey after you've sauted the dried herbs.)

Add 2 cans pinto beans with liquid. (The dried epazote helps make beans less gas-producing. Normally I rinse canned beans, which also helps with this, so if you don't have epazote I would probably rinse the beans.) Add turkey or chicken stock and water and let chili simmer on low for 45-60 minutes, stirring a few times.

When chili has slightly reduced and flavors are well blended, add diced turkey and simmer 5 minutes. Season to taste with salt and fresh ground black pepper, add fresh lime juice and simmer 5 minutes more. (Don't simmer a long time after you've added the turkey or it will all break apart.)

Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.

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South Beach Suggestions:

Beans are a wonderful low-glycemic food, and everything about this chili is great for any phase of the South Beach Diet. I did use low-fat Four Cheese Mexican Blend for my cheese, but you're not eating all that much cheese with it even if you only have full-fat cheese. This freezes well, so you might want to double the recipe and have it on hand.

More Chili Recipes with Turkey:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Turkey and White Bean Chili with Chocolate from Kalyn's Kitchen
Turkey Chili from Simply Recipes
White Bean Turkey Chili from Gina's Weight Watcher Recipes
Dave's Turkey Chili from Baking Bites
Black Bean and Turkey Chili from The Kitchen Sink Recipes
White Turkey Chili from Closet Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Since this turkey and pinto bean chili has my very favorite herb, cilantro, with Mexican oregano and epazote also adding flavor, it seems perfect to submit for Weekend Herb Blogging. WHB is under the management of Haalo, and is being hosted this week by Lynne from Cafe Lynnylu. Here is more about how to enter.

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