Leftover Turkey Chili
This leftover turkey chili takes your traditional holiday turkey and turns it on its head. A variation of the famous Deer Valley turkey chili, this version is slightly healthier and also gluten free. With great smoky flavors that aren't too spicy, this chili helps you get the most out of Thanksgiving leftovers.
Servings 8
Equipment
- Food processor or blender
Ingredients
Chili
- 2 ¼ cups frozen corn thawed
- ¼ cup unsalted butter
- 1 medium anaheim chile seeded and chopped
- 1 medium poblano chile seeded and chopped
- ⅔ cup chopped onion
- 1 red bell pepper chopped
- 1 large leek white part only, chopped
- 2 garlic cloves minced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground black pepper
- 1 tsp Diamond Crystal kosher salt
- 5 cups chicken broth
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 4 cups diced cooked turkey
Suggested Toppings
- grated cheddar cheese
- sour cream
- chopped fresh cilantro
Instructions
- To start, measure out 1.25 cups of corn kernels and ½ cup of chicken broth and place both in a food processor or blender. Blend them into a rough puree, where they're blended down but not fully smooth. Set it aside.
- Place a large pot on the stove over medium heat. Place the butter in the pot and let it melt all the way. Add the chopped peppers, onion, and leek and stir with a wooden spoon to combine, cooking for 5 to 7 minutes until softened.
- Reduce the heat on the stove to low and add in the garlic, oregano, chili powder, ground cumin, coriander, ground black pepper, and kosher salt. Stir together and let cook for another 5 minutes, stirring frequently so the spices don't burn or stick to the pot.
- Add in the remaining chicken broth and stir everything together. Increase the heat on the stovetop burner to medium to get the mixture to a low boil. Once at a boil, reduce the heat back down to low to simmer and add in the corn puree, beans, chopped turkey, and remaining corn kernels. Use the wooden spoon to combine everything together and let the chili simmer for about 15 minutes, stirring occasionally. Scoop the chili into bowls and serve with your preferred toppings like grated cheddar cheese, sour cream, or fresh cilantro.
Notes
- The ingredient list calls for vegetables that are already prepped, like seeded and chopped peppers and beans that are rinsed and drained. While the instructions don't cover these tasks, the total recipe time does take this prep work into account.
- When you're prepping your peppers, wear a pair of disposable gloves. While the Anaheim and Poblano peppers in this recipe are milder than other types of peppers, you still don't want to touch the seeds with your hands and then touch your eye or skin - it could definitely still burn, or at the very least be uncomfortable.
- You want to make this a day or two after you've cooked your turkey. The USDA recommends keeping cooked turkey in the fridge for only 3 to 4 days so if you make the chili two days after it's cooked it realistically will only be good for another day or two.
- To store the chili, let it cool completely then place it in an airtight container and put it in the fridge. How long it keeps in the fridge will depend on how many days it's been since you cooked your turkey. If you're using turkey you just cooked that day, the chili will last for 3 to 4 days in the fridge.