Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up from the traditional cornbread side, try it ladled over leftover mashed potatoes!
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 small jalapeno, seeded and minced
- 2 cloves garlic, chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
- One 28-ounce can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- Two 15-ounce cans pinto beans
- Leftover mashed potatoes or cooked rice, for serving
- Sour cream and chopped scallion, for serving
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
- Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
- Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.
Nutrition Facts
| Calories | 252 |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 55 milligrams |
| Sodium | 762 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 7 grams |
| Protein | 22 grams |
| Sugar | 5 grams |
| Calories | 252 |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 55 milligrams |
| Sodium | 762 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 7 grams |
| Protein | 22 grams |
| Sugar | 5 grams |
Reviews
Fabulous way to use leftover turkey. It was so good, we did not need to use rice or mashed potatoes. If you like a lot of kick, I would add a bit more jalapeño but it was great as is!
This was a great use of my leftover roasted turkey . I added an extra jalapeño for a little additional kick and it was perfect . I left my turkey in a mix of big and smaller chunks for an added textural contrast and I would do that again as well . I will add this to the holiday rotation for years to come .
Rave reviews all around on this easy dish. Made me wish we had more leftover turkey! We used leftover smoked Turkey and kidney beans and otherwise followed the recipe as is. The liquid reduced much faster than 1 hour so this dish was quick too. Served with scallions, sour cream and Monterey Jack cheese. Will definitely make again!
I used 3 cups turkey stock instead of the 2 chicken, 1 can kidney beans instead of 2 pinto beans, otherwise all the other ingredients and it was really good. Might serve it over rice next time.
Made it tonight with leftover turkey and it was fantastic. I didn’t have a jalapeño so I used a can of mild and original Rotel diced tomatoes. I also used 1/2 teaspoon smoked paprika along with the other spices. And if you have the leftover mashed potatoes to serve the chili over, even better. Highly recommend!
This was really easy and tasty. I used part of a smoked turkey and I think that made all the difference in the taste, smoky and spicy.
I’m surprised how great this turned out! Will definitely do this again with my leftover turkey. I used frozen green peppers and onions because, it’s leftovers after all, and the point is using what’s on hand, right? 😀
Growing up in Kentucky, my tradition with leftover Thanksgiving turkey was to make Hot Browns. This year I was looking for something that would be a healthier option. This was wonderful. It just may be my new tradition.
I’ve lived in Kentucky all of my life and I’ve never, nor have I ever heard of a fellow Kentuckian wasting leftover Thanksgiving turkey on a pot of chili. Not to say it’s not a good recipe, but come on Food Network! Represent! ♀️
First time made turkey chili. It was delicious. Made few adjustments because didn’t have green peppers or jalapeno , used diced carrots and celery and used black beans with dash of cayenne. Also added 3/4 bottle imported beer with dash of brown sugar to cut on acidity. Added frozen corn kernels with beans, gave it a nice pop of sweetness amongst all the heat. Love it over the mashed potato.