Leftover Thanksgiving Turkey Chili Recipes

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SLOW-COOKER LEFTOVER TURKEY CHILI

Red and white beans with turkey make this chile a must-try variation of a classic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 13



Slow-Cooker Leftover Turkey Chili image

Steps:

  • In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili.

Nutrition Facts : Calories 350, Carbohydrate 40 g, Cholesterol 95 mg, Fiber 9 g, Protein 38 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g, TransFat 0 g

1 can (15 to 16 oz) great northern beans, drained
1 can (15 oz) Progresso™ dark red kidney beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 lb turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup water
1 lime, cut into wedges, if desired

TURKEY CHILI WITH LEFTOVER TURKEY

I made this with leftover turkey but would also work well with leftover chicken, too! Garnish with sour cream, shredded Cheddar cheese, and tortilla chips, if desired.

Provided by Brooks Lough

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17



Turkey Chili with Leftover Turkey image

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
  • Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 58.9 g, Cholesterol 72.3 mg, Fat 12.9 g, Fiber 17.2 g, Protein 41.7 g, SaturatedFat 2.9 g, Sodium 1997.4 mg, Sugar 7.5 g

2 tablespoons olive oil
1 large sweet onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
6 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons dried oregano
1 tablespoon kosher salt
¼ teaspoon ground black pepper, or to taste
4 cups cooked turkey meat, chopped
3 (28 ounce) cans crushed tomatoes
2 cups low-sodium chicken broth
1 (12 fluid ounce) can beer
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 (15 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste

LEFTOVER TURKEY CHILI

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!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 15



Leftover Turkey Chili image

Steps:

  • 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.

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

LEFTOVER THANKSGIVING TURKEY CHILI

A simple, wholesome chili recipe made with turkey stock from a leftover turkey cavity at Thanksgiving. Serve with tortilla chips or bread.

Provided by Michelle Slobodzian

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 10



Leftover Thanksgiving Turkey Chili image

Steps:

  • Combine leftover turkey, white beans, black beans, corn, and tomatoes in a large pot. Stir in turkey stock, chili powder, garlic powder, onion powder, and cayenne. Cook over high heat until boiling, stirring often, about 5 minutes. Reduce heat and let simmer for 30 minutes. Serve warm.

Nutrition Facts : Calories 468 calories, Carbohydrate 58.9 g, Cholesterol 63.1 mg, Fat 9.1 g, Fiber 14 g, Protein 39 g, SaturatedFat 2.6 g, Sodium 988 mg, Sugar 4.5 g

1 pound chopped leftover turkey meat
2 (15.5 ounce) cans white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn
1 (14.5 ounce) can diced tomatoes
3 cups turkey stock
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper

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