Leftover Turkey Chili
Hearty and flavorful chili made with leftover turkey, beans, and spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups leftover turkey, shredded
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 2 cups chicken or turkey broth
- 1 tbsp olive oil
- Salt and pepper to taste
Nutrition Facts
420Calories
32gProtein
45gCarbs
12gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
2
Add minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant.
3
Stir in chili powder, cumin, paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
4
Add diced tomatoes, drained beans, shredded turkey, and broth. Stir well to combine.
5
Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally.
6
Season with salt and pepper to taste. Serve hot with toppings like shredded cheese, sour cream, or chopped cilantro.
Chef's Tips
- Texture Tip: For a thicker chili, mash some of the beans before adding them to the pot.
- Spice Level: Adjust the amount of cayenne pepper to control the heat level.
- Freezing: This chili freezes well. Store in airtight containers for up to 3 months.
- Toppings: Enhance with avocado slices, lime wedges, or tortilla chips for extra flavor.
- Leftover Twist: Use leftover chili as a topping for baked potatoes or nachos.
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