30-Minute Leftover Turkey Chili – Just a Taste


Make the most of Thanksgiving extras (or a rotisserie chicken) with a family favorite recipe for 30-Minute Leftover Turkey Chili topped with your favorite fixins’.

Two bowls containing 30-Minute Leftover Turkey Chili topped with sour cream, diced avocado, black olives and shredded cheddar cheese

It’s that time of year again! Time to swap the skinny jeans for stretch pants and let the Thanksgiving feasting begin. Of course Thanksgiving is synonymous with Thanksgiving leftovers, and I have dozens (literally dozens!) of recipes to make the most of your fridge full of leftover turkey, mashed potatoes, stuffing and even cranberry sauce.

Various sizes of bowls containing diced onions, green bell pepper, beans and spices

The star of the Thanksgiving show is up first with a quick and hearty leftover turkey chili recipe topped off with your choice of sour cream, shredded cheddar cheese, scallions and even black olives.

Beans, diced onion and spices in a large blue stockpot

All you need is 30 minutes to go from last night’s leftovers to today’s reinvented meal-in-a-bowl. Best of all, you can serve this leftover turkey chili atop … wait for it … leftover mashed potatoes. Win and win!

There really is no limit to what you can do with Thanksgiving leftovers! Raid the fridge for all of my favorite ways to repurpose leftover mashed potatoes, turkey, stuffing and more.

Thanksgiving leftovers recipes

Make the most of Turkey Day extras with top-rated recipes

A bowl containing 30-Minute Leftover Turkey Chili topped with sour cream, diced avocado, black olives and shredded cheddar cheese next to a small bowl with sour cream

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

  • Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.

  • Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook, stirring occasionally, until warmed throughout, about 10 minutes.

  • Serve the chili topped with sour cream, avocado, cheddar cheese and scallions.

  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.



Original Source Link

  • Leave a Comment

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!

Thank you for subscribing.

Something went wrong.