Description
A hearty and flavorful leftover turkey chili made with a medley of beans, tomatoes, and spices simmered to perfection in a Dutch oven. This comforting dish is perfect for using up leftover turkey and is great for family dinners or meal prep.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 1/2 cup diced green bell pepper
- 2 teaspoons minced fresh garlic
Spices & Seasonings
- 1/3 cup chili seasoning, or to taste
- 1 tablespoon granulated sugar
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Liquids & Canned Ingredients
- 1 cup unsalted chicken stock, or unsalted turkey stock
- 28 ounces crushed tomatoes, undrained
- 16 ounces dark red kidney beans, undrained
- 16 ounces pinto beans, undrained
- 15 ounces tomato sauce
- 10 ounces diced tomatoes with green chiles, undrained
Main Protein & Add-ins
- 4 cups cooked shredded turkey
- 1 1/2 cups frozen corn
Toppings (Optional)
- shredded cheddar cheese
- sour cream
Instructions
- Heat the Base: In a large Dutch oven or similar-sized pot over medium heat, warm the olive oil. Add the diced sweet onion and green bell pepper. Cook, stirring frequently, until the onions are lightly browned and translucent, about 15 to 20 minutes.
- Add Garlic: Stir in the minced fresh garlic and cook for an additional 1 minute to release its aroma.
- Incorporate Spices: Add chili seasoning, granulated sugar, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir well and cook for 1 minute to toast the spices and develop flavor.
- Deglaze the Pot: Pour in the unsalted chicken or turkey stock. Stir thoroughly to deglaze the pot, scraping the bottom to lift any browned bits for added flavor.
- Add Main Ingredients: Add the crushed tomatoes, dark red kidney beans, pinto beans, tomato sauce, diced tomatoes with green chiles, shredded cooked turkey, and frozen corn. Stir everything together well.
- Simmer: Bring the chili to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the Dutch oven and let the chili cook for 1 hour, stirring frequently to prevent sticking and allow flavors to meld. Taste the chili and adjust seasonings as needed.
- Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese and sour cream if desired. Serve hot and enjoy!
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños with the spices.
- To make the recipe gluten-free, ensure the chili seasoning blend is gluten-free.
- Leftover chili tastes even better the next day after flavors have fully developed.
- Can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Use leftover turkey or any cooked poultry for this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 55mg
