Best Day After Turkey Day Chili Recipes

Leftover Turkey Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 small jalapeno, seeded and minced
2 cloves garlic, chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
One 28-ounce can fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Two 15-ounce cans pinto beans
Leftover mashed potatoes or cooked rice, for serving
Sour cream and chopped scallion, for serving

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

Post-Thanksgiving Turkey Chili image

Provided by Beansprout

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 17

1 turkey carcass (neck and leftovers)
water
1 large white onion, diced
1 bay leaf
2 (15 ounce) cans chicken broth
2 (15 ounce) cans kidney beans
2 (15 ounce) cans chopped tomatoes
4 cloves garlic, crushed
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper or 1 teaspoon your favorite hot sauce (optional)
1/2 teaspoon black pepper
flour
shredded cheese
sour cream
yellow onions or cilantro
cracker

Steps:

Break up turkey carcass and place with leftover meat in a large stock pot.
Cover completely with water.
Add chopped onion and bay leaf.
Bring to boil then cover and simmer for 1 hour (Meat should fall easily from bone).
Strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (Boullion is also OK, but keep in mind you will have less liquid to work with).
Separate meat and chop any large pieces, then return to pot.
Discard any bones, skin, leftover stuffing and other non-edibles.
Add beans, tomatoes, garlic and spices.
Simmer, uncovered, for twenty minutes to reduce liquid.
You may wish to add a bit of flour, if the sauce is thin: To minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (Keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is OK).
Serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.

Nutrition Facts : Calories 119.1, Fat 1.7, SaturatedFat 0.4, Sodium 577.3, Carbohydrate 19.4, Fiber 6.8, Sugar 4.9, Protein 7.7

Day After Turkey Day Chili image

Provided by Diane Atherton

Categories Chili

Time 45m

Number Of Ingredients 14

3 Tbsp olive oil, extra virgin
1 large bell pepper, chopped
1 large onion, chopped
3 large cloves of garlic, minced
6 to 8 cup leftover turkey, cubed (can substitute other meats)
3 can(s) (15.5 oz each) pinto beans, drained (can use other beans if desired; kidney, black beans, etc)
1 can(s) (10-oz) rotel tomatoes (original, mild or hot)
2 can(s) (14.5 oz each) diced tomatoes
1 can(s) (15-oz) can corn, drained
1 (32-oz) container chicken broth (can use water and bouillon)
1 Tbsp oregano, dried
3 Tbsp chili powder
1/2 to 1 Tbsp cumin
salt and pepper to taste

Steps:

1. Sauté bell pepper, garlic and onions in hot oil. Add remaining ingredients except flour; bring to slow boil, reduce heat and simmer for 30 minutes.
2. Make a paste with flour and some of the liquid from chili; stir into chili to thicken. Taste test and add additional seasoning if desired