Leftover Turkey Chili
Leftover Turkey Chili is a delicious way to use up that extra turkey from thanksgiving. It's easy to make, healthy and loaded with flavor!
Servings: 6 2 cup servings
Calories: 381kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup onion minced minced
- 1 tablespoon garlic minced minced
- 1 cup carrots chopped in small pieces
- 1 cup red bell peppers chopped in small pieces
- 3 cups cooked turkey (breast, dark, meat, etc- chopped)
- 40 oz canned crushed tomatoes
- 1 tablespoons paprika
- 1/4 teaspoon red pepper flakes omit for less spicy
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 15 oz can black beans rinsed + drained
- 2 cups frozen corn
Instructions
Stovetop Instructions:
- Chop vegetables.
- In a large pot on the stove, heat olive oil. Add in onion, garlic and carrots. Sauté for 5 minutes until slightly translucent.
- Add peppers, cooked turkey, crushed tomatoes, spices, beans and corn. Stir together.
- Bring chili to a low boil. Once boiling, reduce heat and cook over medium heat for 20-30 minutes, stirring occasionally. You can simmer this on the stove for up to 2 hours if you like.
- Serve over rice or cooked cauliflower rice.
Crockpot Instructions:
- Chop vegetables.
- In a large pot on the stove, heat olive oil. Add in onion, garlic and carrots. Sauté for 5 minutes until slightly translucent.(This step is optional, but recommended!)
- Stir all of the remaining ingredients together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours or high for 4 hours. Serve over rice or cauliflower rice.
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove. Note: You will need 1 cup of water in addition to the ingredients listed above to make this in the instant pot.
- Chop vegetables.
- Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add peppers, cooked turkey, crushed tomatoes, spices, beans, corn and 1 cup of water to the pot. Stir together.
- Set the Instant Pot to pressure cook for 6 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Serve over rice or cauliflower rice.
Video
Notes
Make a double batch of the homemade chili seasoning for the next time you plan to make chili!
If you like your chili with a little heat, add some cayenne pepper, jalapeno's, or a dash of hot sauce and enjoy!
If you like your chili a little thinner or thicker, just add more or less chicken stock to the slow-cooker.
Nutrition
Serving: 2cups | Calories: 381kcal | Carbohydrates: 47g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 268mg | Potassium: 1440mg | Fiber: 13g | Sugar: 12g | Vitamin A: 5568IU | Vitamin C: 59mg | Calcium: 135mg | Iron: 6mg
