Leftover Turkey Chili Recipes
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 TURKEY OR CHICKEN CHILI
This is a white chili, using leftover cooked turkey or chicken, with a nice spicy kick. This is strickly a white chili, no tomatoes, red beans, or chili powder of any kind.
Provided by KelBel
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 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.
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
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