Day After Turkey Day Chili

Diane Hopson Smith


This is a quick, easy and tasty way to use up some Thanksgiving or Christmas leftover Turkey.

We enjoy this chili over yellow saffron rice.

Hope you enjoy.

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Makes a large pot
15 Min
30 Min
Stove Top


3 Tbsp
olive oil, extra virgin
1 large
bell pepper, chopped
1 large
onion, chopped
3 large
cloves of garlic, minced
6 to 8 cup
leftover turkey, cubed (can substitute other meats)
3 can(s)
(15.5 oz each) pinto beans, drained (can use other beans if desired; kidney, black beans, etc)
1 can(s)
(10-oz) rotel tomatoes (original, mild or hot)
2 can(s)
(14.5 oz each) diced tomatoes
1 can(s)
(15-oz) can corn, drained
(32-oz) container chicken broth (can use water and bouillon)
1 Tbsp
oregano, dried
3 Tbsp
chili powder
1/2 to 1 Tbsp
salt and pepper to taste


1Sauté bell pepper, garlic and onions in hot oil. Add remaining ingredients except flour; bring to slow boil, reduce heat and simmer for 30 minutes.
2Make a paste with flour and some of the liquid from chili; stir into chili to thicken.

Taste test and add additional seasoning if desired

About this Recipe

Course/Dish: Turkey, Chili
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Dairy Free
Collection: Thanksgiving 2.0
Other Tag: Quick & Easy