I’m not sure if I mentioned this in my post on Thursday, but my mom lovingly cooks 2 turkeys for Thanksgiving. She roasts one and brines one. Both are good but the brined turkey is the crown pleaser year after year.
Knowing this, I’ve been scheming this recipe since Wednesday night when the roasted turkey came out of the oven. It’s a great way to use up leftover turkey, veggies, stock, and also utilize some pantry items. The prep time was about 20 minutes and cook time about 40. I’d recommend more for a thicker, deeper flavored chili but this recipe definitely didn’t disappoint.
Leftover Turkey Chili
- 2 handfuls of baby carrots, chopped
- 4 celery stalks, chopped
- 5 garlic cloves, roughly minced
- 1 can black beans, rinsed
- 1 can corn, rinsed
- 1 diced bell pepper
- 1.5c portabello mushroom slices, roughly chopped
- turkey, cut into small pieces (I used white meat, maybe 6oz or so)
- 2c vegetable broth
- 1 can fire roasted tomatoes
- 1 T tomato paste
- 1 small can sodium-free tomato sauce
- ~2c water
- bay leaf
- oregano
- basil
- paprika
- dash of BBQ sauce
In a non-stick sprayed pot, saute your carrots, celery, and garlic on medium heat until the veggies begin to soften. Add splashes of vegetable broth to help with this. After 5-7 minutes add the rest of your ingredients and bring to a boil. Stir and lower heat to a simmer. Partially cover the pot and let simmer for 40 minutes, stirring occasionally. Chili is done when the vegetables have softened and the mix has thickened up.
I enjoyed my chili alongside some cornbread stuffing and was in heaven.
My dad went back for seconds = a true success!
What’s your favorite recipe utilizing Thanksgiving leftovers?
