Best Leftover Chili Recipes

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TURKEY CHILI WITH LEFTOVER TURKEY



Turkey Chili with Leftover Turkey image

I made this with leftover turkey but would also work well with leftover chicken, too! Garnish with sour cream, shredded Cheddar cheese, and tortilla chips, if desired.

Provided by Brooks Lough

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 large sweet onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
6 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons dried oregano
1 tablespoon kosher salt
¼ teaspoon ground black pepper, or to taste
4 cups cooked turkey meat, chopped
3 (28 ounce) cans crushed tomatoes
2 cups low-sodium chicken broth
1 (12 fluid ounce) can beer
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 (15 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
  • Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 58.9 g, Cholesterol 72.3 mg, Fat 12.9 g, Fiber 17.2 g, Protein 41.7 g, SaturatedFat 2.9 g, Sodium 1997.4 mg, Sugar 7.5 g

LEFTOVER PORK TENDERLOIN CROCK POT CHILI



Leftover Pork Tenderloin Crock Pot Chili image

This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations

Provided by 2hot2handle

Categories     Pork

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb pork tenderloin, cooked and cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans diced tomatoes with green chilies
2 cups beef broth (or water)
fresh ground black pepper, to taste

Steps:

  • Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
  • Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
  • Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.

LEFTOVER TURKEY CHILI



Leftover Turkey Chili image

Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up from the traditional cornbread side, try it ladled over leftover mashed potatoes!

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.

LEFTOVER MEATLOAF CHILI



Leftover Meatloaf Chili image

Got leftover meatloaf and you're tired of sandwiches (like if anyone could be;) and you want something different? Try this very good recipe. Be careful though, the way that this is written it's very spicy. (Well at least to me anyway :)). I let this simmer for about 30 minutes for a better flavor. This recipe will serve two very hungry people or 3 not so hungry people. Submitted to "ZAAR" on October 12,2007

Provided by Chef shapeweaver

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1 1/2-2 cups leftover meatloaf (I used Crushed Saltine Meatloaf)
1/4 cup chili powder (I used Chili Seasoning Mix)
1 (15 ounce) can undrained pinto beans
1 (14 1/2 ounce) can undrained diced tomatoes
1 cup sharp cheddar cheese, divided (optional)

Steps:

  • In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
  • Heat and stir until seasonings are well blended.
  • Add meatloaf and stir until meat is heated, about 15 minutes.
  • Divide into two serving bowls, and if desired top with equal amount of cheese.

SLOW-COOKER LEFTOVER TURKEY CHILI



Slow-Cooker Leftover Turkey Chili image

Red and white beans with turkey make this chile a must-try variation of a classic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 13

1 can (15 to 16 oz) great northern beans, drained
1 can (15 oz) Progresso™ dark red kidney beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 lb turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup water
1 lime, cut into wedges, if desired

Steps:

  • In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili.

Nutrition Facts : Calories 350, Carbohydrate 40 g, Cholesterol 95 mg, Fiber 9 g, Protein 38 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g, TransFat 0 g

LEFTOVER THANKSGIVING TURKEY CHILI



Leftover Thanksgiving Turkey Chili image

A simple, wholesome chili recipe made with turkey stock from a leftover turkey cavity at Thanksgiving. Serve with tortilla chips or bread.

Provided by Michelle Slobodzian

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 pound chopped leftover turkey meat
2 (15.5 ounce) cans white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn
1 (14.5 ounce) can diced tomatoes
3 cups turkey stock
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Combine leftover turkey, white beans, black beans, corn, and tomatoes in a large pot. Stir in turkey stock, chili powder, garlic powder, onion powder, and cayenne. Cook over high heat until boiling, stirring often, about 5 minutes. Reduce heat and let simmer for 30 minutes. Serve warm.

Nutrition Facts : Calories 468 calories, Carbohydrate 58.9 g, Cholesterol 63.1 mg, Fat 9.1 g, Fiber 14 g, Protein 39 g, SaturatedFat 2.6 g, Sodium 988 mg, Sugar 4.5 g

LEFTOVER TURKEY CHILI WITH CHEESY CORNBREAD TOPPING



Leftover Turkey Chili with Cheesy Cornbread Topping image

Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 leek, white and light green parts only, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
2 tablespoons tomato paste
3 tablespoons chile powder
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon coarse salt
3 cups homemade turkey or chicken stock or store-bought low-sodium chicken broth
1 cup canned crushed tomatoes
2 cups prepared turkey gravy
2 pounds shredded cooked turkey
2 (15.8-ounce) cans black beans, drained and rinsed
Cornbread Batter
8 tablespoons shredded white cheddar cheese

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, celery, leek, and carrots; cook, stirring, until soft, about 10 minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne pepper, and salt until combined. Add stock, crushed tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally, for 30 minutes.
  • Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
  • Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.

LEFTOVER TURKEY OR CHICKEN CHILI



Leftover Turkey or Chicken Chili image

This is a white chili, using leftover cooked turkey or chicken, with a nice spicy kick. This is strickly a white chili, no tomatoes, red beans, or chili powder of any kind.

Provided by KelBel

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14 1/2 ounce) cans chicken broth
2 cups chopped cooked turkey breast or 2 cups cooked chicken breasts
2 (15 ounce) cans white beans (cannellini, chickpea, great northern, etc)
1 cup shredded monterey jack cheese

Steps:

  • Heat the oil in a large saucepan over medium-low heat.
  • Slowly cook and stir the onion until tender.
  • Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
  • Continue to cook and stir the mixture until tender, about 3 minutes.
  • Mix in the chicken broth, turkey or chicken and white beans.
  • Simmer 15 minutes, stirring occasionally.
  • Remove the mixture from heat; slowly stir in the cheese until melted.

LEFTOVER TURKEY CHILI IN THE SLOW COOKER



Leftover Turkey Chili in the Slow Cooker image

Another way to use your leftover turkey from Thanksgiving is turkey chili. Not a lot of prep time, allowing you plenty of time for Black Friday shopping. Garnish with shredded cheese and sour cream.

Provided by Tie Hall

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 16h50m

Yield 8

Number Of Ingredients 18

1 pound dried pinto beans
2 tablespoons butter
1 onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeno pepper, finely chopped
2 tablespoons chopped garlic
1 leftover turkey carcass
½ cup chicken broth
3 tablespoons chili powder
2 bay leaves
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
¼ tablespoon masa, or to taste
1 dash hot sauce, or to taste
1 pinch chili powder, or to taste
1 pinch ground white pepper, or to taste
1 pinch red pepper flakes, or to taste
salt to taste

Steps:

  • Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.
  • Heat butter in a skillet over medium-high heat. Saute onion, bell pepper, jalapeno, and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat.
  • Place turkey carcass into a slow cooker with drained beans, sauteed vegetables, chicken broth, 3 tablespoons chili powder, and bay leaves. Cover and cook on Low for 8 hours.
  • Remove any bones from the carcass and add tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to taste. Let simmer on Low for another 30 minutes.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 47.2 g, Cholesterol 72.1 mg, Fat 26.9 g, Fiber 11.7 g, Protein 25.4 g, SaturatedFat 8 g, Sodium 266.2 mg, Sugar 5.1 g

30-MINUTE LEFTOVER TURKEY CHILI



30-Minute Leftover Turkey Chili image

Provided by Kelly Senyei

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, small diced
1 green pepper, small diced
1 tablespoon ground cumin
2 teaspoons chili powder
Two 15-ounce cans pinto beans in chili sauce
One 15-ounce can kidney beans, drained and rinsed
One 28-ounce can crushed tomatoes
One 6-ounce can tomato paste
3 tablespoons brown sugar
4 cups chopped leftover turkey (see Cook's Note)
Chili toppings, such as sour cream, shredded Cheddar and sliced scallions, for serving

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
  • Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes.
  • Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired.

CHILI FROM LEFTOVER SAUCE RECIPE BY TASTY



Chili From Leftover Sauce Recipe by Tasty image

Here's what you need: ground beef, medium onion, green bell pepper, garlic, tomato sauce, chili powder, cumin, paprika, cayenne pepper, kidney bean, black beans, sour cream, cheddar cheese

Provided by Vaughn Vreeland

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

1 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 cups tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon cayenne pepper, optional
16 oz kidney bean, 1 can
12 oz black beans, 1 can
sour cream, for serving
cheddar cheese, for serving

Steps:

  • In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
  • Add the sauce and spices and bring to a simmer.
  • Add the beans and simmer, covered, for 30 to 45 minutes.
  • Serve warm with sour cream and cheddar cheese.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 19 grams, Fat 7 grams, Fiber 5 grams, Protein 16 grams, Sugar 2 grams

LEFTOVER CHILI BAKE



Leftover Chili Bake image

I'm notorious for making huge pots of chili that our family can never finish so this recipe came out of all the left-over chili in our fridge. I think it makes an old dish taste new again, with very little effort. If you don't have any chili, then why not whip a small amount up? Serve this dish with crusty bread or a nice salad.

Provided by Sackville

Categories     Potato

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 -5 medium potatoes
3 -4 cups your favourite chili
1 cup cheddar cheese, grated
2 tablespoons butter
1 onion, sliced
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cut the unpeeled potatoes in half and parboil for about 10 minutes.
  • Let potatoes cool slightly and then slice thinly, like you would for scalloped potatoes.
  • Line a casserole dish with tinfoil and put potatoes in the bottom, mixing in dabs of butter and onion.
  • Bake in oven for 10-15 minutes, until potatoes start to brown.
  • Take out of oven and pour chili on top, return to oven for 5-10 minutes or until warm.
  • Sprinkle cheese over top and bake until bubbling.
  • Serve immediately.

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH



10 Leftover Chili Recipes - Chili Cheese Stuffed Spaghetti Squash image

What's better than chili for dinner? Leftover chili for dinner! If you're ready to move beyond the bowl, these leftover chili recipes will get you started. From chili fries and chili dogs to chili-stuffed spaghetti squash and chili tacos, you're sure to find a new keeper here!

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 17

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
  • Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
  • While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
  • When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
  • Serve with assorted toppings.

LEFTOVER CHILI BREAKFAST BURRITOS



Leftover Chili Breakfast Burritos image

Unless you're serving a big crowd, there always seems to be leftover chili. This is a great recipe to use up the extras! This breakfast burrito is a savory and filling way to start the day. Green onions add a pop of fresh flavor to the burrito. Very yummy! If you don't have any leftover chili, no fear. Buy some pre-made chili in...

Provided by Laurie Roberts

Categories     Other Breakfast

Time 15m

Number Of Ingredients 7

2-3 c leftover chili (homemade, any recipe)
2-4 flour tortillas
5-6 eggs
1 1/2 c cheddar cheese, shredded (medium or sharp)
sour cream
tomatoes (optional)
green onions, chopped (optional)

Steps:

  • 1. Scramble up some eggs, mix with a little water or milk to make them fluffy. Or, just scramble them and season with salt and pepper.
  • 2. In a saucepan or microwave, heat your leftover chili.
  • 3. Zap the flour tortillas in the microwave for about 20 seconds to make them soft.
  • 4. Place a tortilla on a microwave-safe plate. Spoon some chili onto the middle of the tortilla being careful to leave enough tortilla edge to fold up into your burrito. (I would suggest using a slotted spoon. You don't want too much soupiness or it will soak right through the tortilla and make it doughy and fall apart.)
  • 5. Layer some scrambled eggs on top of the chili. Then top with shredded cheese. Dollop with sour cream.
  • 6. Roll up into burrito.
  • 7. Put into microwave for about 30 seconds or long enough to melt the cheese.

LEFTOVER ROTISSERIE CHICKEN AND SAUSAGE CHILI



Leftover Rotisserie Chicken and Sausage Chili image

This easy-to-make chili recipe uses precooked rotisserie chicken and has just enough heat to give it a kick but is not too hot. Serve right away with your favorite chili toppings, or refrigerate and reheat gently before serving at another time.

Provided by ra-cha-cha

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

⅛ cup olive oil
4 cups chopped yellow onions
⅛ cup minced garlic
2 red bell peppers, diced
2 yellow bell peppers, diced
2 teaspoons chili powder
½ teaspoon red pepper flakes, or to taste
½ teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 (28 ounce) can diced tomatoes in puree, undrained
1 (14.5 ounce) can chicken stock
1 (15 ounce) can red beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped fresh basil
1 rotisserie chicken, skin and bones removed
2 andouille sausage links, cut into small pieces
freshly ground black pepper

Steps:

  • Heat oil in a large pot over medium-low heat. Add onions and cook until soft and translucent, 10 to 15 minutes. Add garlic and cook 1 minute more. Add red and yellow bell peppers, chili powder, red pepper flakes, cayenne pepper, and salt and cook for 1 minute. Add tomatoes, chicken stock, red beans, black beans, and basil. Bring to a boil, about 5 minutes. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Add chicken meat and sausage to the pot with the chili and simmer, uncovered, for another 20 minutes. Season with black pepper.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 41.1 g, Cholesterol 14.6 mg, Fat 8.1 g, Fiber 12.4 g, Protein 15.7 g, SaturatedFat 1.6 g, Sodium 1262.1 mg, Sugar 10.8 g

LEFTOVER PORK TENDERLOIN CROCK POT CHILI



Leftover Pork Tenderloin Crock Pot Chili image

This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations

Provided by @MakeItYours

Number Of Ingredients 13

1 lb pork tenderloin, cooked and cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans diced tomatoes with green chilies
2 cups beef broth (or water)
fresh ground black pepper, to taste

Steps:

  • Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
  • Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
  • Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.

LEFTOVER CHILI WITH CORNBREAD TOPPING



Leftover Chili With Cornbread Topping image

Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad.

Provided by PaulaG

Categories     Beans

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2-2 cups leftover chili, reheated
3/4 cup cornbread mix (Cornbread Mix)
3 -4 tablespoons milk
1 egg white
1/3 cup cheddar cheese, shredded
1/4 cup frozen corn, thawed
1/2 jalapeno pepper, seeded, chopped (optional)

Steps:

  • Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
  • Divide the warmed chili between the 2 bowls.
  • Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
  • Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.

Nutrition Facts : Calories 332.1, Fat 17.8, SaturatedFat 9, Cholesterol 55.6, Sodium 1158.3, Carbohydrate 28.6, Fiber 8.9, Sugar 2.8, Protein 18.8

30-MINUTE LEFTOVER TURKEY CHILI



30-Minute Leftover Turkey Chili image

How to make 30-Minute Leftover Turkey Chili

Provided by @MakeItYours

Number Of Ingredients 1

* 2 Tablespoons olive oil * 4 cloves garlic, minced * 1 medium onion, small diced * 1 green pepper, small diced * 1 Tablespoon ground cumin * 2 teaspoons chili powder * 2 (15-oz.) cans pinto beans in chili sauce * 1 (15-oz.) can kidney beans, drained

Steps:

  • Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
  • Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes and tomato paste to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook the chili, stirring occasionally, until it is warmed throughout, about 10 minutes.
  • Serve the chili topped with sour cream, cheddar cheese and scallions.

LEFTOVER CHILI RECIPE



Leftover Chili Recipe image

This recipe is a good idea if you have some leftover chili. This recipie is fun and you have so many options. Alot of fun for the family and kids to pick ingredients. Optional Ingredients, French Fried onions,Corn 15 oz,salsa,fryed potatos, doritos, all good stuff.......... I will usually make some cornbread to serve with this dish. For an appetizer in an oven baking dish line the bottom with cream cheese,onions-(optional) chilli, and top with 2 cups of cheese, bake untill bubbly for a chip dip- my super bowl dip recipe

Provided by LeighzCookin

Categories     Black Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans tamales
2 -3 cups chili, at least
cheese (cheddar or any you like)
sour cream (optional) or cream cheese, both are (optional)
chopped green onion (optional)
crushed corn chips or Doritos

Steps:

  • Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.

Nutrition Facts : Calories 468.7, Fat 20, SaturatedFat 8.1, Cholesterol 57.9, Sodium 1576.1, Carbohydrate 53.8, Fiber 12.2, Sugar 3.6, Protein 20.7

LEFTOVER ESSENTIALS: CHEESY CHILI SHEPPERD'S PIE



Leftover Essentials: Cheesy Chili Shepperd's Pie image

During the Autumn/Winter seasons I make a lot of stews, chilies, casseroles, the lot. I freeze what is left and take it out when the fit takes me. As to chili, there are more things to do than just put it in a bowl and heat it up. This is an excellent way to use some leftover chili. We are talking about chili, cheese, and taters. What is not to like. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Beef

Number Of Ingredients 4

PLAN/PURCHASE
6 ounce(s) leftover chili
6 ounce(s) leftover mashed taters
1 ounce(s) cheese, sharp cheddar variety

Steps:

  • PREP/PREPARE
  • I am using a ramekin that is 4.25 by 2 inches (10.8 by 5cm). You could, of course use any vessel you have handy.
  • This recipe is designed to feed one hungry person; however, you could double or triple the ingredients, put it into a baking dish and feed several.
  • Can I freeze this? This recipe can be assembled and frozen. When needed just defrost for an hour on the countertop and follow the baking directions as written.
  • Gather your ingredients (mise en place).
  • Set a rack in the middle position and preheat the oven to 400f (205c).
  • Add the chili to the ovenproof vessel.
  • Add the cheese.
  • Add the taters on top.
  • Place into the preheated oven, and cook until heated through, and the taters begin to brown, about 28 - 32 minutes. Then allow to rest for 6 - 10 minutes before serving.
  • PLATE/PRESENT
  • Serve while nice and hot. Enjoy.
  • Keep the faith, and keep cooking.

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