A fabulous variation of my Chicken Chili recipe for your post-holiday menu!

Tomorrow is Thanksgiving Day… bring on the turkey! I don’t know about you, but I feel like after Thanksgiving dinner I’m left with enough leftover turkey to feed a small army. Though you can never go wrong with a classic turkey sandwich, sometimes a bit of variation is nice. If you’re looking for another delicious way to utilize your leftover turkey, I’ve got the solution for you! Last year I took my Roasted Chicken Chili recipe and subbed in leftover turkey… SO yummy! The flavors are simply fabulous with just enough balance between savory and a bit of spice. 

Substitutions

On top of subbing the chicken for Thanksgiving turkey, there are so many ways to make this recipe your own! You can control the heat with a mild salsa or if you have a sensitive palette and prefer a more mild, less spicy version, you can simply substitute canned tomatoes or fire-roasted tomatoes. If cannellini beans aren’t on hand or not your favorite, try pinto, kidney, black beans, or a mixture. Let me know your thoughts, substitutions, and favorites! 

Cooking & Serving Recommendations

I’ve always believed that “the secret is in the simmer” when it comes to making a good soup, stew or chili. Thus, I prefer making these recipes in a crock pot or slow cooker. I like to simmer on low heat for at least one hour but prefer 2-3 hours… you can certainly make this recipe quickly and easily, but my preference is low and slow. 

I love serving this comfort food with cornbread or tortilla chips. This recipe is great for large gatherings as you can make it in advance, allowing the flavors to become more pronounced! Check out my step by step video making this recipe HERE for ease! 

Print Pin

Roasted Chicken Chili

Yield:  6-8 servings 

Author Chef Tiffany Blackmon

Ingredients

• 2 tablespoons olive oil
• 1 cup onion chopped
• ½ cup bell pepper chopped
• 2 cloves garlic minced
• 1 deli roasted chicken or turkey skinned and boned, cut into bite-sized pieces
• 2, 15- ounce cans cannellini beans rinsed and drained
• 2 cups commercial salsa
• 2 cups chicken broth
• 1 cup frozen whole kernel corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon Kosher salt
• Toppings: shredded cheddar cheese sour cream, chopped cilantro

Instructions

• Heat oil in a Dutch oven over medium-high heat.  Sauté onion and bell pepper until tender, about 4-5 minutes.  Add garlic and cook an additional minute.  Stir in chicken, beans and remaining ingredients.  Cover and simmer on low, approximately 30 minutes or until hot.
• Serve with your favorite toppings.

Notes

Tiffy’s Tips: Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time.

Shop the Post