Leftover Thanksgiving Turkey Chili Food

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 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.

THANKSGIVING LEFTOVER TURKEY CHILI

Steps:

• Start by prepping all your veggies at once. Chop onions and mince or finely chop garlic cloves (after peeling.) I suggest using a mandolin for your carrots and celery because if you cut them too thick your soup will take 3 times as long to cook (trust me I made this mistake.) De-seed & de-vein jalapeno and bell peppers, then chop them all (keep them separate though.) Finely, prep and trim green beans. You can use frozen or fresh. If you use fresh, cut them to no bigger than 2 inches per piece.
• To the bottom of a very large pot with a lid (8 quart/7.5L stockpot), add oil, onions, garlic, and jalapenos, saute on medium-high for 2-3 minutes or until translucent. Add celery and saute stirring frequently for another 3-5 minutes. Add all remaining veggies including bell peppers, carrots, and green beans.)
• Add in tomato sauce, crushed tomato, green chiles, 4 cups of broth, and chili powder. Stir it all up. Place the lid on the pot.
• Allow chili to come to a rolling boil, then turn down the heat so that the chili is still boiling on low. Place the lid back on the chili. Allow chili to cook for 60-120 minutes (largely depends on how fat you sliced your veggies!) I sliced mine too fat so it easily took 120 minutes. You will need to add 2 cups of water every 30 minutes or so because the veggies will absorb the liquid as they cook.
• Once all the veggies are tender, stir in cooked turkey. Serve immediately with desired toppings.

OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)

Steps:

• Combine all ingredients in a bowl.
• Serve on bread or rolls.

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.

LEFTOVER TURKEY CHILI RECIPE

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.

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.