LEFTOVER TURKEY CHILI RECIPE
The easiest way to use up leftover turkey meat is to make turkey chili! It's flavor packed with ton of delicious spices and also loaded with good for you veggies, like corn and edamame.
Provided by Katya
Categories Soup
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large dutch oven or stockpot over medium heat. Add onions, carrots, garlic, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.
- Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1-2 minutes or until the flavors blend.
- Add turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered over medium-low heat for 30 minutes.
- Stir in kidney beans, garbanzo beans, corn, and edamame, and simmer for 10 minutes longer.
- Discard bay leafs, taste for salt and pepper, and serve with toppings of choice.
Nutrition Facts : Calories 440 calories, Sugar 9.4 g, Sodium 1087.8 mg, Fat 17.3 g, SaturatedFat 3.9 g, TransFat 0.1 g, Carbohydrate 30.2 g, Fiber 7 g, Protein 42.4 g, Cholesterol 127.1 mg
ANYTIME TURKEY CHILI
I created this dish to grab the voters' attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it's like an entire Thanksgiving dinner in one bowl. -Brad Bailey of Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Nutrition Facts : Calories 241 calories, Fat 2g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 478mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges
AFTER THANKSGIVING WHITE CHILI
What a delicious way to use leftover holiday turkey. This chili will become a new family favorite. It's warm, comforting and full of flavor. The beans cook down to be nice and creamy. All of the chili spices are spot on. Between the seasoning packet and the Rotel, there is a small kick of flavor. We topped ours with shredded...
Provided by Teresa Bowman
Categories Chili
Time 10h30m
Number Of Ingredients 13
Steps:
- 1. If you want to soak the beans according to package instructions you can. I prefer to clean the beans and cover with water according to package directions and bring to a boil over high heat then decrease the heat to a simmer. Add salt, pepper, onion, and garlic. Let simmer uncovered for 1 1/2 hours.
- 2. As the liquid begins to dissipate begin to supplement liquid with chicken broth. Continue to simmer until beans are tender. Add more water as needed until beans are tender.
- 3. Add green chiles and tomatoes with green chiles.
- 4. Add McCormick White Chili seasoning packet.
- 5. Then and chopped turkey to tender beans.
- 6. Continue to cook on low heat for the remainder of the day to allow spices and flavors to meld together.
- 7. Thirty minutes before you are ready to serve chop one 8 oz package of cream cheese into small pieces and place into chili and allow to melt.
- 8. Be sure to stir frequently as this will begin to stick on the bottom of the pan.
- 9. When cream cheese is melted serve in bowls topped with your choice of shredded mozzarella, a dollop of sour cream, and/or with a side of crackers or cornbread.
POST-THANKSGIVING TURKEY CHILI
What do you do with all that leftover turkey? This dish serves a lot of people, freezes well, and tastes even better the next day. The spice amounts below are guidelines and should be adjusted depending on your taste, how much leftover meat you have and how much water you use.
Provided by Beansprout
Categories Whole Turkey
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 17
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
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
Time 35m
Yield 6 servings or more
Number Of Ingredients 18
Steps:
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
LEFTOVER THANKSGIVING TURKEY CHILI
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
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
TURKEY CHILI WITH LEFTOVER TURKEY
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
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
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