Easy Left Over Turkey Chili
Transform your Thanksgiving leftovers into a hearty and flavorful masterpiece with this Easy Leftover Turkey Chili! Packed with protein-rich turkey, a medley of kidney and black beans, and a zesty blend of spices like chili powder, cumin, and paprika, this one-pot wonder is a perfect way to give new life to leftover holiday turkey. Juicy canned tomatoes and a splash of broth create a rich, simmering base, while sautéed onions, bell peppers, and garlic build layers of irresistible flavor. Ready in just 40 minutes, this quick and comforting chili is a crowd-pleaser for busy weeknights or casual gatherings. Customize your bowl with toppings like shredded cheese, sour cream, or creamy avocado for a personalized touch. This leftover turkey recipe is not only delicious but also an easy and sustainable way to minimize food waste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 3 cups leftover cooked turkey, shredded or diced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 cups chicken or turkey broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the shredded or diced turkey to the pot and stir to combine.
Pour in the canned diced tomatoes (with their juices), kidney beans, black beans, tomato paste, and chicken or turkey broth. Stir well.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Mix thoroughly to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
Taste the chili and adjust the seasonings if necessary.
Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6916 mg | 301% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 43.4 g | ||
| Protein | 274.7 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 7227 mg | 154% | |
*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.
