Leftover Turkey Chili
This leftover turkey chili recipe is a healthy and hearty way to use up leftover turkey! It's so easy to make, ready in just over half an hour, and will warm you right up.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 1 (4 fluid ounce) can diced green chilies with juices
- 1 (14 fluid ounce) can black beans drained
- 1 (14 fluid ounce) can red or white kidney beans drained
- 1/2 green bell pepper chopped
- 2 cups (or more) cooked turkey meat shredded/cut up
- 1/2 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 dashes Italian seasoning
- Salt & pepper to taste
- Garnish (optional): sour cream, cilantro, Tex-Mex cheese blend, etc.
Instructions
- Add the olive oil and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes or until the onion is lightly browned.
- Meanwhile, prep your other ingredients.
- Add all the other ingredients to the pot except for salt & pepper. Increase the heat to high, and once it's boiling, reduce the heat and simmer for 15 minutes.
- Add salt & pepper as needed, dish it up, and top with your desired toppings.
Notes
- Want some kick? Add 1/4 teaspoon (or more) of cayenne pepper.
- If you want more liquid, feel free to add more chicken broth (especially when reheating).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 261kcal | Carbohydrates: 37g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 600mg | Potassium: 954mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1332IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 6mg
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