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Incredible Leftover Turkey Chili
So you have all of this delicious turkey, dressing, and cranberry sauce leftover. You’ve had Thanksgiving dinner a couple more times, and you’ve had enough turkey sandwiches to choke on.
They’re one of the best parts of Thanksgiving leftovers, but you can still only have so many. Why not make all of that delicious turkey into some else yummy?
Consider Incredible Leftover Turkey Chili, Delicious Leftover Turkey Enchiladas, Crispy Leftover Turkey Alfredo Pizza, Juicy Leftover Turkey Meatloaf, Yummy Leftover Turkey Pot Pie, Leftover Turkey Meatballs, or even some other great uses for Thanksgiving leftovers.
I’ve got some great recipes for Leftover Pumpkin Pie/Apple Pie Milkshakes, Leftover Mashed Potato/Sweet Potato Pancakes, Leftover Stuffing and Cranberry Cookies, Sweet Leftover Cranberry Barbeque Sauce, and even Scrumptious Leftover Cranberry Bread.
What more could you ask for!
One of my favorite dishes is the leftover turkey chili. Turkey has a much different flavor than the chicken that we have so often around here. Not that we don’t love chicken, but we have chicken for dinner in some way, shape, or form at least every other night around here.
When Thanksgiving comes around, we hardily look forward to the scrumptious turkey dishes that we can make. In fact, sometimes we even buy an extra turkey so that we will have plenty for all of the dishes we wish to make.
Another great characteristic about this great recipe is that you can just combine everything in a Crockpot and let it cook all day.
While you are worrying about Christmas cards, buying all of your gifts, decorating your home for Christmas, and preparing for family to arrive, your amazing dinner can be brewing, and filling your home with delicious smells, without you doing anything.
You’re really going to enjoy this great chili recipe!
- 2-3 cups shredded turkey meat
- 4 cups turkey stock
- 1 (15 oz) can corn
- 1 (15 oz) can beans, black, kidney, or even pinto
- 1 medium onion
- 1 medium green bell pepper, optional
- Several stalks celery, optional
- 1 (14.5oz) can diced tomatoes, can use real tomatoes
- 2 tablespoons tomato paste
- 1 (11oz) can Rotel diced tomatoes and green chilies
- 3 cloves garlic
- 1 medium jalapeño, optional
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander
- Start by adding your canola oil to a chili pot, and heat over medium heat.
- In the meantime, chop your onions finely and add them to the oil in your pot.
- Peel, smash and mince your garlic and add it to the onions and oil.
- Stir everything together and cook until soft and translucent.
- On the side, chop your green pepper into small pieces. Set aside.
- Chop your celery thinly, and then set it aside.
- Finally slice your jalapeño in half and scrape the seeds out with your knife.
- Wash your jalapeño out thoroughly before chopping it up finely.
- When your onion and garlic are fully cooked and ready, add your chopped veggies.
- Cook for about 5 more minutes, until they start to soften, and then add your cumin, chili powder, oregano and coriander.
- Mix everything well and let it simmer.
- In the meantime, pull out your leftover turkey meat and shred about 2-3 cups worth for your chili and set aside.
- At this time, open up your can of corn and dump it into the pot.
- Now it’s time to add your tomatoes and tomato paste.
- It usually depends on what I have handy which determines what I use. If I have fresh tomatoes, I will dice up about a cup and add them to my chili. If not, a can of diced tomatoes works just fine.
- Tomato paste is more difficult to make and keep on hand regularly, so I always use the canned version.
- Rotel diced tomatoes and green chilies, on the other hand, I always have on hand. Add one can of this to your chili and mix everything thoroughly.
- At this time, add approximately 4 cups of turkey stock to the pot.
- You might have leftover turkey stock from when you cooked your turkey, as some set this wonderful liquid aside for making gravy later. However, if you do not, your local grocery store will carry it around the holidays.
- Finally, if you do not have the actual turkey stock, and cannot find it in the store, chicken stock will suffice and not corrupt the integrity of your chili.
- Open up your can of beans, whether you would like to use black beans, kidney beans, pinto beans, or some other kind, and dump them into your chili.
- Finally, add your shredded turkey.
- Stir everything thoroughly, making sure that all of the veggies on the bottom of the pot get mixed into your chili evenly. Let sit for another 30 minutes to an hour to meld all of the wonderful flavors before eating.
- If you have a lot of liquid in the pot, transfer to the stovetop and cook at medium/high heat until it thickens up a bit.
- Yummy! Yummy!
|Serving size: 1 1/2 cups of chili|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 19 g||6%|
|Fiber 6 g||24%|
|Protein 16 g||32%|
|Cholesterol 42 mg||14%|
|Sodium 450 mg||19%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
If you would like this chili to be a little hardier, you can always add ground hamburger or a couple more kind of beans.
This can also be vegetarian by obviously eliminating the meat, and either eating it as is, still delicious, or popping in a good deal more vegetables. I’m sure you have a green bean casserole leftover that would love a second life, and what about some of the other veggies you enjoyed.
However, adding in green and red green peppers, zucchini, squash, potatoes, chives, and even mushrooms would really make a vegetarian version great!
Make this chili gluten-free by sprinkling some amazing avocado and shredded cheese on top and enjoying! That’s right! It’s already gluten-free.
For those of you not worried about gluten, or willing to make some Yummy Gluten-Free Chips, this chili is AMAZING with tortilla chips!
I hope you enjoy this great leftover turkey chili and much as we have! Let me know how it turns out for you!
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© 2013 Victoria Van Ness