Turkey Leftover Chili Recipe
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Here’s what you need:
2 Cans Chili Beans
2 Cans Diced Tomatoes
2 Cups Shredded Turkey
1 Cup of Water
1 Package of Chili Seasoning
1 Tbsp. Chili Powder
Directions:
Combine all ingredients in a Crock Pot and cook for 4 – 6 Hours on High.
Serve with Chips, Cheese, Onions, Sour Cream and your Favorite Chili Toppings!
Turkey Pumpkin White Bean Chili (Slow Cooker or Instant Pot)
Turkey Pumpkin White Bean Chili (Slow Cooker or Instant Pot) perfect to make ahead for lunch for the week!
Leftover Turkey Chili Smothered Sweet Potatoes Recipe
When I perused the sale flyers before grocery shopping this week, I still didn’t have my menu set in stone. I knew I had some leftover ground turkey in my freezer waiting to be used up, so when I saw that potatoes were on sale I thought, “Hmm, why not make a small batch of quick chili and spoon it over baked potatoes?” Sounded great. Then I saw that sweet potatoes were also on sale, and decided to make a last minute switch, because we all known that sweet potatoes go awesomely with chili! To me, the extra flavor and nutrition was worth the extra 20 cents or so per pound, but you could totally make these with russet potatoes if you prefer. The resulting Turkey Chili Smothered Sweet Potatoes were both delicious and eye-catching. I literally dove into one immediately after photographing them.
INGREDIENTS:
CHILI
1 Tbsp olive oil $0.16
1/2 lb. ground turkey $2.30
1 yellow onion $0.31
2 cloves garlic $0.16
8 oz. can tomato sauce $0.47
1 Tbsp tomato paste $0.06
15 oz. can kidney or black beans $1.15
1 Tbsp chili powder $0.30
1/2 tsp oregano $0.05
1/2 tsp cumin $0.05
1/2 cup water $0.00
Salt to taste $0.05
POTATOES AND TOPPINGS
4 small sweet potatoes (1/2 to 3/4 lb. each) $2.42
1/2 cup shredded cheddar cheese $0.42
Cilantro or green onions for garnish $0.25
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How to Make Pumpkin Turkey Chili | Crowd Pleasing Recipes | Allrecipes.com
Get the recipe for Pumpkin Turkey Chili at:
Chili’s a crowd-pleaser in any form, but bring in the fall flavor with this delicious and super-easy version. Simply sauté onion, green bell pepper, and yellow bell pepper with garlic in hot oil, then stir in ground turkey, diced tomatoes and pumpkin puree. Season with chili powder, black pepper, salt and simmer until flavors develop. Serve topped with shredded Cheddar cheese and sour cream, of course.
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Turkey Leftovers
Abbey brings new life to your Holiday Turkey leftovers with this episode of Abbey's kitchen. No more boring leftover turkey sandwiches, after watching this you'll think about your Turkey Leftovers in a whole new light.
First up is Abbey's delicious Cozy Turkey Chili. First saute a medium sized diced onion, a diced red pepper, a diced yellow pepper and a tbsp of oil over medium heat until soft. Next add in diced tomatoes, white kidney beans, pumpkin puree, chili powder, chipotle sauce, cumin and cinnamon. Simmer the mixture on medium-low heat for 20 minutes adding in the the turkey. Finally finish with a pinch each of salt and pepper and a spritz each of lime juice.
As you no doubt all already know the key to good turkey leftovers is to start with a great turkey from the beginning. Abbey prefer Liberterre free range turkeys because they are raised on an all grain diet, free from animal bi-products and hormones and pack essential nutrients like Omega-3's.
Her next recipe is for individual, single serving Shepherds pie. Over medium heat saute sliced leeks, carrots, celery, and then add a tbsp of olive oil. Cook the mixture until soft then add in minced garlic. After that Abbey adds some dry white whine until it dissolves into the mixture. Next up add some whole wheat flower, cooking until it's light toasty brown. Add a few cups of leftover turkey broth, then simmer until tender and thickened. Now you are going to add in your shredded leftover turkey and any other leftover vegetables you may have on hand. Once cooked thoroughly transfer the contents to 4 ramekins and top each of them with a spoonful of cranberry sauce and a layer of mashed potatoes. Then bake these at 250' for 10 to 15 minutes.
Her final recipe for your Turkey Leftovers is Turkey and Brussels Sprout Hash. Heat a tbsp of extra virgin olive oil in a cast iron skillet, then add some shredded leftover Brussels sprouts, onion, leftover roasted carrots, parsnips, roasted sweet potatoes and whatever herbs or spices you've got on hand. Stir and add in a cup of leftover turkey, then season salt and pepper to taste. Make a few wells in your mixtures and crack eggs into them. Then bake the entire disk at 350' until the whites are set and the yolks are still slightly runny.
Now as you can see leftovers can take on a whole new dimension of flavor when used creatively, as Abbey does in her recipes. Keep in mind no recipe here is set in stone, feel free to experiment with different flavors.
For more tips on staying healthy, recipes, and information fit for consumption by foodies everywhere stop by Abbey’s blog, and by all means don’t forget to subscribe to the YouTube channel.
Abbey's Kitchen - Official Blog
00:01 Turkey Recipes video begins
00:46 Turkey Leftovers have many uses
01:58 Abbey details how to make Cozy Turkey Chili
02:49 Abbey details single service Shepherds Pie
03:15 Abbey Turkey and Brussels Sprout Hash.
03:32 Turkey Leftovers video wrap-up
03:51 Turkey Leftovers video end
Disclaimer: This video was produced in paid partnership with Liberterre, however, as always, all opinions are genuine.
MY NEW FAVORITE CHILI RECIPE | warm, cozy & nourishing!
My new favorite chili recipe is warm, cozy, and nourishing! It's a hearty turkey pumpkin chili made with ground turkey, canned pumpkin, and black beans. It’s a quick-cooking chili that’s seasoned with warm spices like cumin, chili powder, and cinnamon – healthy comfort food perfect for a cold day!
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Timestamps
0:00 Intro
0:49 Chopped onion
1:07 Chopped pepper
1:18 Chopped carrot
1:31 Minced garlic
1:42 Lodge enamel-coated pot
1:57 Start cooking
2:48 Protein alternatives
4:05 Adding the pumpkin
5:13 Serve it up...
5:36 ...and enjoy!
TURKEY PUMPKIN CHILI WITH BLACK BEANS
1 tbsp. extra virgin olive oil
1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic minced
1 lb. lean ground turkey
14.5-ounce can of diced tomatoes
15-ounce can of pumpkin puree
3 cups low-sodium organic chicken broth
1 tbsp. chili powder
1 tsp. ground cumin
1/8 tsp. ground cinnamon
15-ounce can of black beans
pinch Salt and pepper to taste
Heat a large pot over medium-high heat and add olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
Add in chili powder, cumin, and cinnamon, along with one more pinch of salt and some black pepper. Next add the pumpkin puree, diced tomatoes, and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
NOTES
Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.
NUTRITIONAL ANALYSIS
Serving: 1.25cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 1020mg | Fiber: 10g | Sugar: 7g | Vitamin A: 15891IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 5mg
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