1. On cutting board with sharp knife, remove skin and bone from turkey-breast half. Cut turkey breast into 1/2-inch cubes.
2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook garlic until well browned; discard garlic. In oil remaining in Dutch oven, cook turkey and onions, stirring frequently, until very lightly browned, about 4 minutes. Stir in chili powder; cook 1 minute longer.
3. Add kidney beans with their liquid, tomatoes with their liquid, green chilies, and salt, stirring gently to mix well and break up tomatoes. Over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 45 minutes to blend flavors, stirring occasionally.