Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
30-Minute Leftover Turkey Chili
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 28 g
- Cholesterol
- 50 mg
- Sodium
- 865 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 28 g
- Cholesterol
- 50 mg
- Sodium
- 865 mg
Ingredients
Directions
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28m
Easy
CLASS
- Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
- Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes.
- Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired.
Cook’s Note
You can remove the skin from the turkey then fry or roast it into cracklings to make a topping.
