Leftover Turkey Or Chicken Chili Recipes

TURKEY CHILI WITH LEFTOVER TURKEY

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.

LEFTOVER TURKEY CHILI

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.

LEFTOVER TURKEY OR CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in the chicken broth, turkey or chicken and white beans.
• Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat; slowly stir in the cheese until melted.

LEFTOVER THANKSGIVING TURKEY CHILI

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.

30-MINUTE LEFTOVER TURKEY CHILI

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
• Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes.
• Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired.