Turkey Chili
A unique and delicious way to utilize your Thanksgiving leftovers!
Servings 6 people
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
Tiffy’s Tips
- I like to prepare in my Dutch Oven, however a slow cooker is a great alternative cooking method. Although, the recipe suggests cooking for 45 minutes, I like to cook longer as the secret is in the simmer.
- Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time if preparing in a slow cooker.
- This recipe freezes beautifully, up to three months. I love using these containers.