Leftover Turkey Chili with Black Beans and Lime
A hearty pot of Turkey Chili is the best way to use up the leftover Thanksgiving turkey! Or with a few variation options, it can be made any time of year! With bold spices, lots of veggies, pinto and black beans, this easy one-pot chili is loaded with toppings and finished with a squeeze of fresh lime juice!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 to 8
Calories: 499kcal
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 Tablespoons chili powder
- 1 Tablespoon paprika
- 1 Tablespoon cumin
- 1 Tablespoon brown sugar
- 2 cups turkey stock (or chicken or veggie stock, or water)
- 6 oz can tomato paste
- 15 oz can black beans drained and rinsed
- 15 oz can pinto beans or kidney beans drained and rinsed
- 28 oz can crushed tomato
- 28 oz can whole peeled tomatoes chopped including juice
- 2 cups cooked turkey chopped or shredded
- ½ lime squeezed into the finish pot or served in wedges as a topping
- Toppings - lime wedges, shredded cheddar cheese, sliced scallions, sour cream or plain yogurt, avocado, tortilla chips
Prepare your ingredients, chop your veggies, drain and rinse your beans, open all cans and measure all spices into a bowl.
Preheat a large soup pot or Dutch oven over medium heat, add oil and saute the onion and bell pepper until starting to caramelize and soften, about 4 minutes.
Add the garlic and all spices including the salt, pepper, paprika, cumin, chili powder and brown sugar. Saute 2 more minutes. Be ready to add the turkey stock and make sure the spices don't burn!
Add the turkey stock to deglaze the pan, then add everything else (not the lime juice). Simmer over low heat about 1 hour, stir occasionally.
The chili is ready to serve. You can squeeze fresh lime juice into the entire pot, or serve lime wedges on the side as a topping. Serve with lots of toppings like shredded cheddar cheese, sliced scallions, a dollop of sour cream or plain yogurt, Guacamole and Cheesy Honey Skillet Cornbread!
- To use leftover Thanksgiving turkey, make sure to pick through it removing any small bones and pieces of skin. Chop or shred it.
- If you don't have holiday turkey leftovers, you can also start this chili by browning 1 pound of ground turkey or ground beef before adding the onion and bell pepper. Or use cooked shredded chicken in place of the turkey. A rotisserie chicken works great too!
- Extra chili can be stored in the fridge for up to 4 days or the freezer for 6 months.
Calories: 499kcal | Carbohydrates: 87g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 2502mg | Potassium: 3192mg | Fiber: 23g | Sugar: 35g | Vitamin A: 4514IU | Vitamin C: 82mg | Calcium: 247mg | Iron: 13mg