LEFTOVER TURKEY CHILI RECIPE
The easiest way to use up leftover turkey meat is to make turkey chili! It's flavor packed with ton of delicious spices and also loaded with good for you veggies, like corn and edamame.
Provided by Katya
Categories Soup
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large dutch oven or stockpot over medium heat. Add onions, carrots, garlic, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.
- Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1-2 minutes or until the flavors blend.
- Add turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered over medium-low heat for 30 minutes.
- Stir in kidney beans, garbanzo beans, corn, and edamame, and simmer for 10 minutes longer.
- Discard bay leafs, taste for salt and pepper, and serve with toppings of choice.
Nutrition Facts : Calories 440 calories, Sugar 9.4 g, Sodium 1087.8 mg, Fat 17.3 g, SaturatedFat 3.9 g, TransFat 0.1 g, Carbohydrate 30.2 g, Fiber 7 g, Protein 42.4 g, Cholesterol 127.1 mg
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
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.
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
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
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
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
LEFTOVER TURKEY CHILI WITH CHEESY CORNBREAD TOPPING
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, celery, leek, and carrots; cook, stirring, until soft, about 10 minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne pepper, and salt until combined. Add stock, crushed tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally, for 30 minutes.
- Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
- Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.
POST-THANKSGIVING TURKEY CHILI
What do you do with all that leftover turkey? This dish serves a lot of people, freezes well, and tastes even better the next day. The spice amounts below are guidelines and should be adjusted depending on your taste, how much leftover meat you have and how much water you use.
Provided by Beansprout
Categories Whole Turkey
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Break up turkey carcass and place with leftover meat in a large stock pot.
- Cover completely with water.
- Add chopped onion and bay leaf.
- Bring to boil then cover and simmer for 1 hour (Meat should fall easily from bone).
- Strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (Boullion is also OK, but keep in mind you will have less liquid to work with).
- Separate meat and chop any large pieces, then return to pot.
- Discard any bones, skin, leftover stuffing and other non-edibles.
- Add beans, tomatoes, garlic and spices.
- Simmer, uncovered, for twenty minutes to reduce liquid.
- You may wish to add a bit of flour, if the sauce is thin: To minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (Keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is OK).
- Serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.
Nutrition Facts : Calories 119.1, Fat 1.7, SaturatedFat 0.4, Sodium 577.3, Carbohydrate 19.4, Fiber 6.8, Sugar 4.9, Protein 7.7
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