Leftover Turkey Chili
Leftover turkey? This turkey chili recipe is a super easy way to use up all those leftovers. Not a mouthful will go to waste!
I made this recipe with my 2018 Christmas Dinner leftovers. After the holidays, it’s nice to put a little spice back in the meal plan. Meat, veggies and potatoes can get a little boring eh? Feel free to adjust the spice levels for this turkey chili recipe. I love flavors and spices so you may prefer to reduce the amount of chili powder or cumin if that suits your pallet better.
I froze a few servings and today I pulled the final 2 servings out of the freezer. Rob and I enjoyed them immensely so I decided this recipe must be saved here for all my future turkey leftovers. Happy eating!
Leftover Turkey Chili
Ingredients
- 2 tbsp olive oil
- 2.5 cups onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 4 tbsp chili powder
- 2 Tbsp cumin
- 45 oz crushed tomatoes, fire roasted
- 2 tbsp tomato paste
- 8 oz turkey stock
- 30 oz kidney beans, drained
- 1 tsp oregano
- 1 tsp pepper
- 4 cups turkey, cooked, shredded
Instructions
- Heat olive oil in large pot. Add vegetables (onions, peppers) in olive oil in a large pot. Cook, stirring about 5 minutes.
- Add the garlic and spices, stirring, for 1-2 more minutes.
- Stovetop Method: Add tomatoes, tomato paste, stock, kidney beans, oregano, pepper, and cooked turkey meat. Bring mixture to a boil then allow to simmer, partially covered for 1 hour.
- Slow Cooker Method: Transfer vegetable mixture to slow cooker. Add tomatoes, tomato paste, stock, kidney beans, oregano, pepper, and cooked turkey meat. Stir. Allow to cook 4 hours on low.
Notes
This chili is best made up to 2 days in advance (refrigerated) or frozen up to 2 months. Serve with shredded cheddar cheese, sour cream, chives and/or chopped red onion. A few corn chips on top or toast on the side completes the meal.
