This, my friends, is the Best Turkey Chili Recipe I’ve ever made. It’s a great way to turn Thanksgiving leftovers into a hearty mid-week meal!
Sure, I’ve made turkey chili before. Plenty of times. Yet never with the depth and hearty allure of this recipe.
As Thanksgiving approaches, I always try to jot down a few ideas that will help me make the most of our leftovers. Turkey sandwiches are great for a day or two. But after that, our Thanksgiving leftovers tend to sit stagnant in the fridge until their inevitable day of doom.
I hate wasting food like that.
Giving leftover Thanksgiving turkey a makeover is a great way to ensure your family is happy to see it again on day 3, 4, or 5.
My Best Turkey Chili Recipe was inspired by a turkey chili I tasted last spring in Deer Valley Resort. It was rich and well-spiced with loads of veggies, sweet corn, beans, and large chunks of turkey meat.
It’s then topped with cheese, onions, and sour cream, a rich one-bowl meal I could have enjoyed for days.
Obviously, I had to come home and create my own copy-cat recipe.
Start by sautéing onions, red bell peppers, celery and garlic in butter. Then add cumin, coriander, chili powder, and oregano for an alluring balance of spice.
You can add in chopped leftover Thanksgiving turkey, or even leftover chicken (or store-bought rotisserie chicken) to conveniently make this recipe all through the winter.
Simmer all the ingredients for at least 2o minutes to allow the flavors time to mix and mingle. Then top each bowl with a hefty amount of toppings and serve.
By starting with a leftover, you can make the Best Turkey Chili Recipe you’ve ever tried any night of the week. Add in a side of honey cinnamon corn muffins and you have a show-stopping meal your family will ask for again and again.
At least mine does.
Best Turkey Chili Recipe
Prep Time:15 minutes
Cook Time:30 minutes
The Best Turkey Chili Recipe, using leftover Thanksgiving turkey. This turkey chili recipe is packed with flavor and texture.
- 1 1/2 cups diced red bell pepper
- 1 cup diced red onion
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 stick butter (1/2 cup)
- 6 tablespoons masa (corn flour)
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 6 cups turkey stock (or chicken stock)
- 6 cups chopped cooked turkey meat
- 3 cans black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 2 tablespoons honey
- Salt and pepper
- Possible Toppings: shredded cheese, sour cream, diced red onion, chopped scallions, salsa, corn chips
- Place the butter in a large stock pot and set over medium heat. Add the bell pepper, onions, celery and garlic. Sauté for 5-8 minutes, until softened. Stir to make sure the veggies don’t burn.
- Mix in the masa, cumin, coriander, chili powder, and oregano. Stir to coat and sauté another 2 minutes. Then pour in the turkey stock and scrape the bottom of the pot to loosen the veggies.
- Add the chopped turkey, beans, corn and honey. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon ground pepper. Bring the chili to a low boil and simmer for at least 20 minutes. Taste and season again if needed. Serve warm.
NOTES: Don’t have leftover turkey meat? Substitute leftover cooked chicken, or a rotisserie chicken from the market.
Yield: 6, Serving Size: 6
- Amount Per Serving:
- Calories: 649 Calories
- Total Fat: 27.5g
- Saturated Fat: 13g
- Cholesterol: 154mg
- Sodium: 601mg
- Carbohydrates: 46.6g
- Fiber: 8.6g
- Sugar: 14.3g
- Protein: 55.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!