One of the very best parts of Thanksgiving in my opinion is actually after the fact. No, it’s not Black Friday madness. It’s not the airport craziness…
It’s the leftovers! I’m not a huge fan of stir-it-all-together casserole wonders, or cold mashed potatoes for days. However, a little turkey and cranberry with a touch of goat cheese on a leftover homemade roll is delectable. So is a tasty bowl of one-pot turkey chili…comfort food at its finest. Cut the meat off the bones, snap that wishbone and then stir up a pot of this hearty, healthy soup.
One-Pot Turkey Chili comes together quickly, uses just one pot and doesn’t taste like leftover turkey! Win – win – win! It’s also pretty healthy, especially nice after that traditional calorie-rich Thanksgiving feast…basically turkey, veggies and a little Greek yogurt to smooth it all out. If your rolls have already disappeared, whip up a batch of cornbread or add a green salad for the perfect post-holiday meal. Turkey chili will please pretty much everyone: the football watchers, the snow bunnies and the late-night kitchen raiders. Satisfied customers=happy cook. 🙂
Ingredients
- 1 Tbsp. Extra-Virgin olive oil
- 2 Tbsp. butter
- 1 white onion
- 2 large leeks
- 4 celery stalks
- 1 red pepper
- 1 jalapeno pepper
- 4 medium carrots
- 1 1/2 Tbsp. cumin
- 1 1/2 tsp. Cajun seasoning
- 1/8 tsp. cayenne pepper
- 1 ½ tsp. salt
- 1 tsp. pepper
- 5 cloves crushed garlic
- ½ cup corn flour
- 5 cups chicken stock
- 1 can black beans
- 1 ½ cups white corn
- 1-2 cups cooked turkey, shredded or cubed
- ¾ cup cilantro
- ½ cup plain Greek yogurt
- Cheddar cheese for topping (optional)
Instructions
- Add the oil and butter to a large pot and heat on medium.
- Roughly chop the white onion, leeks, celery and sweet red pepper. Add to the pot, turn the heat to low, and allow vegetables to soften.
- Dice the jalapeno peppers and add to the pot.
- Peel and chop the carrots, and add them to the pot as well.
- Add the cumin, Cajun seasoning, cayenne pepper, salt, pepper and garlic and stir to mix.
- Add the corn flour, chicken stock, corn and cooked turkey and simmer for 10-15 minutes.
- Stir in the Greek yogurt and cilantro and heat for another 4-5 minutes.
- Top with cheddar cheese and serve.
Notes
*When chopping hot peppers like jalapenos, wear a plastic glove or put a small Ziploc over your hand.
*If you have leftover roasted carrots from your Thanksgiving feast, use them!
*These nutrition facts are for 8 servings.
2 Comments
I am so with you – Thanksgiving left overs are the best! It’s amazing how many amazing things you can come up with when you find yourself with an abundance of turkey and cranberry sauce. This chili is right up my ally and so perfect for these colder days! Love!
Sarah, I’m so glad you agree. Extras mean you can celebrate Thanksgiving all week! 🙂 My kind of holiday.