Thanksgiving Leftovers: Turkey Chili

Post-Thanksgiving Turkey Chili is easy, low-
Post-Thanksgiving Turkey Chili is low-fat and low-carb, takes about 20 minutes and requires no peeling or chopping!

Turkey Chili is a great way to use up your Thanksgiving leftovers. And it only takes 15-20 minutes to put together.

Our family usually doesn’t have that many Thanksgiving leftovers. That’s what happens when you have a enough family members to divide things up after dinner. (Zip-lock bags are great for that!)

But I like to buy an extra turkey the week before Thanksgiving, while the supermarkets are offering big discounts. It’s my “dress rehearsal” turkey, giving me a chance to try something new without messing up on the big day. Then I dice, slice and freeze the meat for future soups, sandwiches, and so on.

The carcass and bones are used to make broth. (Nothing gets wasted around here!)

I use it for things like this Turkey Chili, adapted from my cookbook, “Soup’s On!” And yes, it’s the recipe I cooked last week on “Good Things Utah.”

It only takes 15-20 minutes to assemble! You can be out shopping all day on Black Friday and still come home to a hot, healthy meal.

Some of my other fave turkey leftover soups:

Turkey Pot Pie Soup

Turkey & Wild Rice Soup

POST-THANKSGIVING TURKEY CHILI

Prep time: 20 minutes

Makes 6 1 1/2-C. servings

 2 tablespoons butter

2 cups frozen chopped onions, OR 1/2 cup chopped dried onions OR 1 cup chopped fresh onion)

2 7-ounce cans diced green chiles

2 cans Ro-tel tomatoes and chiles, original

3 to 4 C. diced turkey

3 15-ounce cans black beans, drained and rinsed, or 4 cups cooked beans

3 ½ C. homemade turkey stock (or 2 14-oz. cans of turkey or chicken broth)

1 Tbsp. cumin

2 tsp. paprika

1 tsp. chipotle chile powder or 2 minced canned chipotle chiles,  optional

¼ C. fresh cilantro

½ tsp. sugar

½ C. sour cream

  1. Melt the butter over high heat and sauté the onions for about 5 minutes.
  2. Add the tomatoes, turkey, beans, stock and seasonings. Bring to a boil. Lower heat to medium and cook, covered, for 10-15 minutes.
  3. Remove from heat. Ladle each serving and top with a heaping spoonful of sour cream to swirl into the soup.

— Adapted from “Soup’s On!” by Valerie Phillips of Chewandchat.com