This is the Best and Easiest Turkey Chili Recipe you will ever prepare. It’s the perfect post-Thanksgiving dish and, best of all, it answers the question of what to do with all that leftover turkey.
I’m so excited to kick off my November blog posts with this delicious Turkey Chili recipe. Not only is it a perfect use for all of that leftover turkey, but it’s also just as tasty if you swap the turkey out for chicken. We had it for dinner last night with chicken and my husband said, as he was on his way for seconds, that he liked it better than my regular chili, which is also really good. It is that yummy! Add in the fact that you can have it on the table in less than 20 minutes and well, this dish is a sure-fire winner!
November is one of my favorite months. I think it’s because I love Thanksgiving and everything it embodies. I love the food; I love being able to spend time with family and friends; I love the smell of turkey roasting; I love that the weather is finally starting to cool down a bit, and I love planning and preparing Thanksgiving dinner. And this year, I love the fact that I have this blog and can share with you not only my favorite recipes but those of other top bloggers around the country.
Check out this Buzzfeed post which showcases 15 Insanely Delicious Sweet Potato Recipes that will make your Thanksgiving a Sweet Success!
Over the next few weeks, I will be posting delicious traditional and not-so-traditional recipes for sweet potatoes, mashed potatoes, dressings and stuffings, other side dishes, decadent desserts, and the star of the show, turkey. Oh, and I’ll also be sharing recipes like this Best and Easiest Turkey Chili to use up leftovers if you have any. So stay tuned and check back often during the month to find easy-to-prepare recipes your family will love and time-saving tips and checklists to make this the best and most stress-free Thanksgiving ever. If you are not a subscriber, be sure to subscribe today so you won’t miss any of these delicious recipes. (Look for the subscriber box on the top right-hand side of this screen.)
Thanksgiving Tip # 1: If you are feeding a crowd, as you are planning your menu, look for recipes that can either be made ahead of time or use the same oven temperature so that you can cook several dishes at once.
The ingredients for the Best and Easiest Turkey Chili include turkey (or you can substitute chicken), onion, bell pepper, olive oil, a jar of salsa verde, chicken broth, black beans, fire-roasted tomatoes, Rotel tomatoes, ground cumin, chili powder, kosher salt, and pepper. Depending on what you like to top your chili with you will also need the following garnishes: sour cream, avocado, tortilla chips, and grated cheese. Cheezit crackers are also a great topping for chili.
When you are ready to make this yummy Chili, first gather your ingredients, then in a large pan or dutch oven over medium heat, add the olive oil, chopped onion and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
Add the turkey, ground cumin, and chili powder. Mix well.
Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low, cover and cook for about 10 minutes.
Serve hot and garnish with sour cream, grated cheese, chopped avocado and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
PS: Didn’t I tell you this was easy? Leftovers if you have them should be covered and will keep several days in the refrigerator.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings | servings |
- 1 medium onion chopped
- 1 bell pepper seeded and chopped
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 pound cooked and cubed turkey or chicken ; you can use a rotisserie chicken if you don't have turkey leftovers. about 2 cups
- 16 oz jar salsa verde
- 10 oz can diced tomatoes and green chilies with juice Rotel
- 2 cups chicken stock
- 2 cans of fire-roasted diced tomatoes with juice 15 oz cans
- 15 oz can black beans rinsed and drained
- 1 dollop of sour cream
- chopped avocado
- grated sharp cheddar cheese
- tortilla chips
Ingredients
Garnish
|
- In a large pan or dutch oven over medium heat, add the olive oil, chopped onion and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
- Add the turkey, ground cumin, and chili powder. Mix well.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes. Serve hot and garnish with sour cream, grated cheese, chopped avocado and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
- Leftovers should be covered and will keep several days in the refrigerator.
Hi Sharon, Love that you used a white meat (turkey or chicken) in a more traditional chili base. Delicious!
I really enjoyed meeting you. What a great group of women. Hoping to see you again in the future. I will definitely be enjoying your blog.
Velva
Thanks so much Velva! I enjoyed your class and will be making all of your dishes this weekend! Can’t wait! That Flan was out of this world good!
I love creative uses for leftover chili, and this one looks perfect for Saturday football-watching. Yum!
I love chili and this one looks wonderful and healthy.