Leftover Turkey Chili
This easy leftover turkey chili recipe is the best way to enjoy Thanksgiving turkey the day after!
Servings: 8 servings
Calories: 396kcal
Equipment
- 1 14-inch skillet
- 1 cutting board & sharp knife
- 1 spatula
- 1 mesh strainer - or colander
- 1 crock pot - or Instant Pot
Ingredients
- 2 heaping cups turkey - cooked and chopped
- 3 bell peppers - diced
- 1 large onion - diced
- 3 jalapeño peppers - diced
- 15.5 oz. can kidney beans - juices strained
- 15.5 oz. can black beans - juices strained
- 15.5 oz. can corn - juices strained
- 14.5 oz. can diced tomatoes
- 16 oz. salsa - I prefer the Dessert Pepper brand
- 2 tbsp. olive oil
- 1 tbsp. barbecue sauce
- 2.5 tbsp. chili powder
- 2 tbsp. berbere spice - or smoked paprika
- 1 tbsp. garlic powder
- 1.5 tsp. salt
- 1 tsp. pepper
Instructions
- Dice 3 bell peppers, 1 large onion, and 3 jalapeño peppers.
- Remove any skin and chop roasted turkey into small, chunky pieces. You’ll want 2 heaping cups of chopped turkey. You can also shred the turkey with 2 forks if you want a shredded turkey chili.
- Add 2 tbsp. olive oil to a large, 14-inch skillet. Sauté diced peppers and onions, flipping them regularly, until brown. About 15 minutes.
- Once peppers and onions are lightly brown, add chopped turkey, 2½ tbsp. chili powder, 2 tbsp. berbere spice, 1 tbsp. garlic powder, 1½ tsp. salt, and 1 tsp. pepper to the skillet. Give everything a nice stir.
- Add 1 15.5 oz. can kidney beans, 1 15.5 oz. can black beans, 1 14.5 oz. can diced tomatoes (including juice), 16 oz. salsa, 1 15.5 oz. can corn and 1 tbsp. barbecue sauce to your crockpot (or Instant Pot) with turkey and cooked vegetables.
- Stir, place the lid on top, and slow cook on HIGH for 4 hours. With an Instant Pot, you’ll simply use the slow cook setting. Once done, remove lid, stir and serve.
Notes
If you don’t have enough leftover roasted turkey to make the recipe, you can always add some cooked ground turkey.
Add more salt if you intend to freeze it. Salt loses some of its pizazz over time. I add an extra half teaspoon of salt if I know I’ll be freezing it for later.
To reheat if not frozen, microwave an 8-ounce portion for 2½ minutes.
To reheat if frozen, microwave an 8-ounce portion for 3 minutes, remove and stir. Microwave for another 3 minutes.
Nutrition
Serving: 8ounces | Calories: 396kcal | Carbohydrates: 81g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 1590mg | Potassium: 735mg | Fiber: 11g | Sugar: 53g | Vitamin A: 1861IU | Vitamin C: 82mg | Calcium: 80mg | Iron: 5mg