After Thanksgiving Turkey Chili
Transform holiday leftovers into a hearty and flavorful dish with this After Thanksgiving Turkey Chili! Packed with smoky chili spices, tender shredded turkey, and a medley of beans and veggies, this comforting recipe is the perfect way to reinvigorate your post-Thanksgiving menu. The addition of frozen corn and diced bell peppers gives it a fresh, vibrant twist, while a rich base of tomato sauce and broth ensures a deep, savory flavor. Ready in under an hour, this easy-to-make chili is ideal for large gatherings or meal prepping. Serve it topped with shredded cheese, sour cream, or a sprinkle of cilantro for a customizable finish that everyone will love. Optimized for leftovers, this turkey chili is destined to become a seasonal favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium bell peppers, diced (any color)
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups cooked turkey, shredded or chopped
- 28 ounces diced tomatoes (canned, with juices)
- 8 ounces tomato sauce
- 2 cups chicken or turkey broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional, for garnish)
- 0.5 cup shredded cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic and diced bell peppers, cooking for another 2–3 minutes until fragrant.
Stir in the chili powder, cumin, paprika, oregano, and optional cayenne pepper. Cook for 1 minute to toast the spices.
Add the shredded or chopped cooked turkey, diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes.
Stir in the kidney beans, black beans, and frozen corn. Season with salt and black pepper.
Continue simmering for another 10–15 minutes, stirring occasionally, until the chili is thickened and flavors are well combined.
Taste and adjust seasoning as needed.
Serve hot in bowls, garnished with chopped cilantro, shredded cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 55.9 g | ||
| Protein | 341.9 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 8232 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
