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Another way to use your leftover turkey from Thanksgiving is turkey chili. Not a lot of prep time, allowing you plenty of time for Black Friday shopping. Garnish with shredded cheese and sour cream.

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Recipe Summary test

prep:
15 mins
cook:
8 hrs 35 mins
additional:
8 hrs
total:
16 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.

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  • Heat butter in a skillet over medium-high heat. Saute onion, bell pepper, jalapeno, and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat.

  • Place turkey carcass into a slow cooker with drained beans, sauteed vegetables, chicken broth, 3 tablespoons chili powder, and bay leaves. Cover and cook on Low for 8 hours.

  • Remove any bones from the carcass and add tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to taste. Let simmer on Low for another 30 minutes.

Cook's Notes:

Use a 9-pound bone-in turkey breast for this, which should yield approximately 3 cups turkey meat.

You can substitute chili powder for chili seasoning packets.

Nutrition Facts

530 calories; protein 25.4g; carbohydrates 47.2g; fat 26.9g; cholesterol 72.1mg; sodium 266.2mg. Full Nutrition
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