|

Leftover Turkey Chili (32g Protein, Uses Thanksgiving Leftovers)

BySophia

A hearty chili built to use up leftover Thanksgiving turkey — 32g of protein per serving, ready in 40 minutes for about $2.75 a serving. This is what happens to the turkey nobody finished by day three. It simmers into something better than the original plate, and it’s the first thing I make every year the Friday after Thanksgiving.

Print Recipe
Total Time 40 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked turkey leftover or rotisserie
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 can 15 oz black beans, drained
  • 1 can 15 oz kidney beans, drained
  • 1 can 28 oz diced tomatoes
  • 1 cup chicken or turkey broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Shredded cheese and green onion for topping

Method
 

  1. Heat the olive oil in a large pot over medium heat and sauté the onion for 4-5 minutes, until softened.
  2. Add the garlic and cook 30 seconds until fragrant.
  3. Stir in the black beans, kidney beans, diced tomatoes, and broth.
  4. Add the chili powder, cumin, smoked paprika, salt, and pepper.
  5. Stir in the shredded turkey and bring to a simmer.
  6. Cover and simmer for 25-30 minutes, stirring occasionally, until thickened.
  7. Ladle into bowls and top with shredded cheese and green onion.

Notes

This recipe is built around leftover turkey, so if you’re making it outside the holidays, buy a rotisserie chicken or ground turkey on sale instead of cooking a whole bird just for chili.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating