Transform Thanksgiving Leftovers Into a Delicious New Tradition
Bring on the turkey, tomorrow is Thanksgiving!! After Thanksgiving dinner I feel like I’m left with enough leftover turkey to last for weeks! You can never go wrong with a classic turkey sandwich, sometimes a bit of variation is nice. Last year, I decided to give my beloved Roasted Chicken Chili recipe a seasonal twist by substituting turkey, and it was such a delicious way to utilize Thanksgiving leftovers! The blend of savory notes and a hint of spice creates a bowl of comfort that’s absolutely irresistible. I hope you love this festive take on a family favorite. Wishing you and your loved ones a Happy Thanksgiving filled with delicious food and cherished memories!
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Turkey Chili: Thanksgiving Leftovers
Ingredients
- 2 Tbsp. olive oil
- 1 cup onion, chopped
- ½ cup bell pepper, chopped
- 2 cloves garlic, minced
- 3 cups leftover turkey, skinned and boned, cut into bite-sized pieces
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 cups chicken broth
- 1 cup frozen whole kernel corn
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. 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 for an additional minute.
- Stir in turkey, beans and remaining ingredients. Cover and simmer on low, approximately 45 minutes or until hot.
- Serve with your favorite toppings.
Notes
- Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time if preparing in a slow cooker.
- I like to prepare in my Dutch Oven, however a slow cooker is a great alternative cooking method.
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