Ah, turkey. We see it once, maybe twice a year as the centerpiece of holiday meals. We ooh and ahh over the browned skin, the moist meat, the way it goes so perfectly with all of the carbs we love to serve with this roasted fowl.
And then the holidays are gone, and we don’t see it again for a whole year. What’s up with that?
According to Food for Thought, a website and blog comprised of facts and info from registered dietitians and other nutrition experts, points out the important fact that turkey is low in fat, high in protein, and has a high concentration of B vitamins, which is healthy for you! So why aren’t we turning to this healthy fowl more often?
When you’re done with that big ole’ turkey carcass a the end of the holiday meal, do you just toss it out? Do you place leftover meat in the fridge and then forget about it until it comes back to life as a new life form and it winds up in the garbage? Don’t let that happen! There is so much you can do with those turkey leftovers that WON’T make you feel like you’re eating Thanksgiving dinner all over again.
I feel like you don’t believe me. Here’s some proof, baby. Turkey Chili. Bam. You’re welcome.
If you are like me, I always wind up with leftover turkey. Not always a ton of it, but enough to repurpose if given the right inspiration. I am one of those people who picks over the turkey carcass when the guests have gone and I’m all alone doing clean up in the kitchen. I’m like a vulture, making sure no delicious piece of bird goes unused. While that is, I am sure, a lovely picture to paint for you, the results are well-worth it.
How well-worth it? Well, trust me when I tell you that this HEALTHY and delicious Turkey Chili will inspire you to become a vulture, too. In fact, you should be inspired to plan for that leftover meat so that you can freeze it and pull it out when you’re looking for a great chili alternative to warm you up all winter long.
This leftover Turkey Chili will warm you up, and hopefully not fill you up like a whole turkey dinner does. Just enough protein, flavor and comfort in a bowl to make you gobble it up in no time (oh come on, I had to throw it in there).
Hey, how about adding this great variation to a Chili Cook Off? Now THAT will get the judges attention, and will be a bowl that sets you up for victory–and flavor galore!
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time |
| 4-8 hours |
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I love this variation of a cold-weather classic like chili. Like anything I prep in my beloved crock pot, this dish came together in no time flat, and serves a crowd. Bonus: it freezes beautifully and can be portioned out into single-serving containers for a quick lunch or dinner. Turkey Chili will make you crave a big bird more often!
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- 2 cups shredded leftover turkey
- 1 yellow bell pepper, chopped (any color bell pepper works)
- 1 poblano pepper, cleaned and chopped
- 1 medium yellow onion, chopped
- 1 large clove garlic, minced
- 1 can chickpeas, rinsed
- 1 can white beans, rinsed
- 1 32 oz. container low-sodium chicken broth (or use home made turkey stock)
- 1 tbsp. cumin
- 1 tbsp. ground chili powder
- 1 tsp. dried oregano
- 1 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 medium lime, sliced into wedges
- Chop vegetables and rinse beans. Set chickpeas aside for use later in the recipe.
- Place all ingredients into crock pot insert.
- Add broth over ingredients.
- Cook on high for 4 hours, or low for 8 hours.
- When 30 minutes remain on timer, crush chickpeas into a course consistency. This will help the chili thicken during the final cook time.
- Add the crushed chickpeas and stir to incorporate.
- When complete, the turkey should have a golden hue, and a vibrant look. Get ready to dig in!
- Serve with a spritz of lime, and some saltine crackers. Gobble, gobble!
My husband made a smoked turkey the Saturday after Thanksgiving. Because apparently we didn't have enough leftovers to go around. But may I suggest that if you have access to something with this depth of flavor it would also be incredible in this recipe. A little smoky flavor goes a long way, and adds some delicious depth to an already delicious bowl of Turkey Chili!
Whoa, a white bean chili with turkey. So appealing after the overindulgence of Thanksgiving. Must try.
I don’t like turkey–but I love it in soups like this! I’ll skip the star and go straight to the leftovers, thanks!
This is my kind of chili! I can’t stand ground beef so turkey would be perfect!
Yum!! I agree with you, we should be eating turkey year round (though I freely admit, most years I do nothing to change the tide…)
Your husband made a second turkey?! Haha! That is so awesome, and it looks stunning! Like you, I enjoy putting leftover turkey into chili (and it makes a whole other meal which is great!)
Yeah, when it comes to that smoker, if the weather cooperates, he can’t help himself. LOL