The post-Thanksgiving leftover meals are delicious! But after the fifth one, I looked for a recipe to use up the remaining cooked turkey breast; a turkey recipe that didn’t taste like turkey.
I came across this turkey chili recipe, had all of the ingredients and it was fairly easy to make. Win win! The recipe calls for 3 cups of cooked turkey, but I didn’t measure mine. I added all I had left to use it up!
While it takes a bit longer to make than reheating your Thanksgiving leftovers, I was thankful for the change of flavor!
Thanks so much to tasteofhome.com for this recipe!
Anytime Turkey Chili
From https://www.tasteofhome.com/recipes/anytime-turkey-chili/
Ingredients
- 2/3 cups Sweet Onion chopped
- 1/2 cup Green Pepper chopped
- 1 1/2 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Olive Oil
- 2 cloves Garlic minced
- 1 16-oz can Kidney Beans rinsed and drained
- 1 15 1/2-oz can Great Northern Beans rinsed and drained
- 1 15-oz can Solid-pack Pumpkin
- 1 15-oz can Crushed Tomatoes
- 1 14 1/2-oz can Reduced-Sodium Chicken Broth
- 1/2 cups Water
- 2 tbsp Brown Sugar
- 2 tbsp Chili Powder
- 1/2 tsp Pepper
- 3 cups Cooked Turkey Breast cubed
- Shredded Cheddar Cheese optional
Instructions
- In a large saucepan, saute the onion, green pepper, oregano and cumin in olive oil until vegetables are tender.
- Add garlic; cook for one more minute.
- 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 shredded cheddar cheese.
Notes
If you’re used to spicy chili, add your own spicy ingredients.
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