Leftover Turkey or Chicken Chili
Transform your holiday leftovers into a comforting bowl of goodness with this Leftover Turkey or Chicken Chili recipe! Packed with savory shredded turkey or chicken, hearty beans, and a medley of vibrant bell peppers, this chili brings bold flavor to your table in just 45 minutes. A perfect one-pot meal, it’s infused with smoky spices like cumin and paprika, and simmered with diced tomatoes and broth for a rich, satisfying base. Whether you're feeding a crowd or meal-prepping for the week, this recipe is customizable and irresistibly cozy. Top it off with fresh cilantro, shredded cheese, or crispy tortilla chips for the ultimate comfort food experience. Ideal for using up leftovers, this hearty chili is a quick and delicious dinner solution that will become a family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked turkey or chicken, shredded or cubed
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 14.5 ounces Canned diced tomatoes (with juice)
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 2 cups Chicken or turkey broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- Shredded cheese, sour cream, or tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the vegetables have softened slightly.
Add the cooked turkey or chicken to the pot and stir to combine.
Pour in the canned diced tomatoes (with their juice), black beans, and kidney beans.
Add the chicken or turkey broth and stir in the tomato paste until well combined.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the mixture and stir to ensure the spices are evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Add more salt, pepper, or chili powder for additional flavor.
Serve hot with optional garnishes such as fresh cilantro, shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 5.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1121 mg | 24% | |
*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.
