Day After Turkey Day Chili

Diane Atherton


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.


☆☆☆☆☆ 0 votes

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
  • 1
    (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

How to Make Day After Turkey Day Chili


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

    Taste test and add additional seasoning if desired

Printable Recipe Card

About Day After Turkey Day Chili

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

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