Post Thanksgiving Turkey Chili

Nutriscore Rating: 78/100

Transform your Thanksgiving leftovers into a soul-warming bowl of comfort with this Post Thanksgiving Turkey Chili! Packed with tender shredded turkey, hearty black and kidney beans, and a medley of aromatic spices like chili powder, smoked paprika, and cumin, this recipe is a flavorful twist on traditional chili. A simmer of tomatoes and broth creates a rich, savory base, while diced bell peppers and onion add an extra layer of freshness and texture. Ready in just an hour, this wholesome and satisfying dish is perfect for feeding a crowd or meal prepping for the week. Garnish with fresh cilantro, creamy sour cream, or melty cheese, and serve with cornbread, crusty bread, or tortilla chips for the ultimate comfort food experience. Reimagine your leftovers into something extraordinary with this easy turkey chili!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 4 cups Cooked turkey (shredded or diced)
• 2 tablespoons Olive oil
• 1 large Yellow onion (diced)
• 4 cloves Garlic (minced)
• 2 medium Bell peppers (diced, any color)
• 28 ounces Canned diced tomatoes (with juice)
• 2 tablespoons Tomato paste
• 3 cups Chicken or turkey broth
• 15 ounces Canned black beans (rinsed and drained)
• 15 ounces Canned kidney beans (rinsed and drained)
• 2 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground cayenne pepper (optional, for heat)
• 0.5 cup Fresh cilantro (chopped, for garnish)
• 1 cup Shredded cheese (optional, for serving)
• 0.5 cup Sour cream (optional, for serving)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

3. Stir in the minced garlic and diced bell peppers, cooking for an additional 2-3 minutes until fragrant.

4. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

5. Mix in the tomato paste and cook for 1 minute to deepen the flavor.

6. Pour in the canned diced tomatoes (with juice) and the chicken or turkey broth. Stir to combine.

7. Add the black beans and kidney beans, followed by the shredded or diced turkey.

8. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

9. Taste the chili and adjust the seasoning with additional salt or spices if needed.

10. Ladle the chili into bowls and garnish with fresh cilantro. Add optional toppings like shredded cheese or sour cream, if desired.

11. Serve warm with crusty bread, cornbread, or tortilla chips on the side.

Nutrition Facts

1 serving (4165.1g)

Calories		3520
% Daily Value*
Total Fat		123.4 g	158%
	Saturated Fat	52.3 g	262%
	Polyunsaturated Fat	0.0 g
Cholesterol		958 mg	319%
Sodium		7715 mg	335%
Total Carbohydrate		232.3 g	84%
	Dietary Fiber	71.9 g	257%
	Total Sugars	49.9 g
Protein		394.7 g	789%
Vitamin D		0.6 mcg	3%
Calcium		1765 mg	136%
Iron		44.0 mg	244%
Potassium		8722 mg	186%

*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.

Source of Calories

Fat: 1110 cal (30.7%%)

Protein: 1578 cal (43.6%%)

Carbs: 929 cal (25.7%%)