Leftover Turkey Chili

Three days after Thanksgiving and I still had a bag of turkey left. Most of the white meat had been used up for sandwiches, but there was still plenty of turkey to make something. What better way than to make up a batch of chili to use up the last of the leftovers.

I also had some leftover mashed potatoes, so I used them to make some potato cakes. I served the chili over the potato cakes, similar to how chili can be served over a baked potato.


Leftover Turkey Chili

1 Tbsp vegetable oil
1 large onion, chopped
3 jalapenos, seeded and chopped
2 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
2 tsp oregano
1/4 tsp red pepper
1 can (15 oz) tomato puree
1 can (15 oz) diced tomatoes
1-1/2 cups chicken broth
2 cans (15 oz each) chili beans
3 cups leftover turkey, chopped

Heat oil in large stockpot or Dutch oven over medium heat. Saute onion and jalapenos 3-4 minutes, or until softened. Add garlic and cook 1 minute longer. Stir in chili powder, cumin, oregano, and red pepper.

Add tomato puree, dices tomatoes, broth, and chili beans. Bring to a simmer. Stir in chopped turkey. Simmer 15-20 minutes, or until hot and thickened.