White-Hot Chili

This recipe goes in the series – Turkey/Chicken Leftovers Challenge









  • 2 Tbsp olive oil
  • 3 small or one large diced Onion
  • 3 cloves of minced Garlic
  • 1-5 (depending on desided heat level) Jalapeno peppers, diced
  • 3 tsp dried Cumin
  • 1 tsp dried Oregano
  • 2 cans of beans – your choice – I used White Kidney and Pinto (drained and rinsed)
  • 2 cups chicken or veg broth
  • 1/2 cup rice  – I threw in about a cup of leftover coconut rice. 
  • 2 cups leftover chicken or turkey meat
  • 1/2 cup fresh Cilantro, chopped
  • cheese and sour cream to garnish, if you wish


  1. Heat olive oil in a large pan over med heat.  Add onion and garlic and cook until transparent.  Add jalapeno peppers, cumin and oregano and cook for 5 min.
  2. Add beans and broth and bring to a boil.  Reduce heat to simmer, add rice and cook until sauce thickens and rice is cooked (aprox 10-15min).  Stir in chicken or turkey leftovers and continue to cook until heated through.
  3. Remove from heat.  Add cilantro.  Serve in bowls topped with cheese and sour cream.
  4. Enjoy! 




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