If you still have turkey left over, this recipe is a great way to use up the rest of it. It is full of fiber and protein and is super hearty for the chilly days ahead (no pun intended). This one-pot dinner offers the bone-warming comfort of turkey soup, but with a twist. Make your favorite chili as you normally would, but leave out any meat you’d typically use and instead throw in leftover shredded turkey.
Don’t have a go-to chili recipe? Try this one! Leave out the turkey altogether to make it a vegetarian meal. Because the turkey is already cooked, you can throw everything in a crockpot in the morning and you will have a healthy meal ready to eat by dinner, or cook it in the normal way on the stove. It’s pretty fast to make.
Leftover Turkey Chili
• 2 tsp vegetable oil
• 1 small onion, finely diced
• 1 medium sweet potato, peeled and diced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• Pinch sea salt
• 1 1/2 cups water
• 1 cup shredded turkey
• 1 – 14 oz can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 tsp fresh lime juice
• 2 Tbsp fresh cilantro, chopped
Heat the oil in a large saucepan over medium-high heat. Add onion, sweet potato and zucchini; cook, stirring often, until onion is slightly softened, about 2 minutes. Add red pepper, garlic, chili powder, cumin and salt; cook, stirring constantly, for 30 seconds. Add water, bring to a boil, reduce heat, and cover and simmer until sweet potato is tender, 10 to 12 minutes. Add turkey, beans, tomatoes and lime juice; increase heat to high, and return to a strong simmer, stirring often. Reduce heat to maintain a slight boil and cook 5 additional minutes. Remove from heat and toss in cilantro. Serve hot.
Photo from here, with thanks.
