I’ve come across a white bean chili recipe that, once altered my way, is quite amazing, and the best part of all is how to use the leftovers. For the first meal, prepare the chili.
- 2 cans great northern beans
- 1 lb ground turkey or chicken breast
- 2 tsp of olive oil
- 3 cans of low-sodium, MSG-free chicken broth
- 2 cans of Rotel (choose whichever spiciness type suits your family)
- 1 14 oz can of diced green chiles
- 1 tsp dried cumin
- ½ tsp table salt
- ¼ tsp cayenne pepper
- 2 minced garlic cloves
- 1 tsp dried oregano
- 1 tsp dried minced onion
Brown the turkey and drain the beans and Rotel. Add the rest of the ingredients and bring to a boil. Turn the heat down to medium and cook for 20 minutes. We garnished ours with some shredded cheddar cheese and served it over polenta.
I froze the leftovers to use later on, and then I made a chili pie with it later in the week.
- Crushed corn chips (3 cups)
- 2 cups leftover chili
- 1 cup of shredded cheese
- 1 can of pinto beans
- Taco seasoning
Heat the oven at 350 degrees. Drain the pinto beans and add taco seasoning to it. If you don’t feel like purchasing taco seasoning, a combination of chili powder, garlic powder, and minced onion powder will do the trick just as well. Layer 1.5 cups of crushed chips on the bottom of a pie dish. Cover the chips with the 2 cups of chili. Top the chili with the fixed pinto beans. Cover this with salsa and then cheese. Top it all off with the chips and cook for 20 minutes in the oven.