Can turkey chili be frozen?

Yes, it can. Simply transfer cooled chili into freezer-safe containers (we love these for soups/chili) or freezer-safe bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat.

What meat is best for chili?

I personally love to use a combination of white and dark turkey meat but use whatever leftover meat you have.

How to thicken chili?

Chili thickens itself. Simply simmer the chili partially covered so the steam can escape and the liquid can reduce. After the chili is done cooking, let it rest for 10 or so minutes before serving so it can settle and thicken. Chili tastes the best the next day.

Should you drain the beans?

Yes, you should drain the beans for this chili recipe. The extra starchy liquid surrounding the beans is usually full of sodium. Always drain the beans, unless a recipe specifically calls for using the liquid.

Thanksgiving Leftover Turkey Chili

Description

The easiest way to use up leftover turkey meat is to make turkey chili! It’s flavor packed with ton of delicious spices and also loaded with good for you veggies, like corn and edamame.

Ingredients

Units Scale

3 Tbsp. olive oil
2 medium sweet onions, diced
2 carrots, chopped
2 garlic cloves, minced
1 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. dried oregano
2 bay leaves
1 1/2 tsp. kosher salt
4 cups shredded leftover turkey meat
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (32 oz.) carton chicken stock
1 (15.5 oz.) can red kidney beans, rinsed + drained
1 (15.5 oz.) can garbanzo beans, rinsed + drained
1/2 cup frozen corn
1/2 cup frozen shelled edamame
Fresh black pepper, to taste

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Instructions

Heat oil in a large dutch oven or stockpot over medium heat. Add onions, carrots, garlic, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.
Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1-2 minutes or until the flavors blend.
Add turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered over medium-low heat for 30 minutes.
Stir in kidney beans, garbanzo beans, corn, and edamame, and simmer for 10 minutes longer.
Discard bay leaves, taste for salt and pepper, and serve with toppings of choice.

Notes

Spiciness: Chili is not spicy at all so feel free to add some heat with cayenne pepper, red chili flakes, sriracha, diced chiles, or fresh jalapeno.
Substitutions: This chili is incredibly versatile. You can swap out the veggies for what you have on hand or add a little more or less of something to suit your taste.
Leftovers: Leftover chili can be stored in an airtight container for 3-4 days in the refrigerator. To freeze chili – transfer cooled chili into freezer-safe containers (we love these for soups/chili) or freezer-safe bags and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat.

Nutrition

Serving Size:
Calories: 440
Sugar: 9.4 g
Sodium: 1087.8 mg
Fat: 17.3 g
Carbohydrates: 30.2 g
Protein: 42.4 g
Cholesterol: 127.1 mg