Description

This hearty Leftover Turkey Chili with Black Beans and Lime is a flavorful and nutritious way to transform your Thanksgiving turkey leftovers into a comforting meal. Packed with spices, two kinds of beans, and fresh vegetables, this easy one-pot chili simmers slowly to develop rich flavors. Finished with a splash of lime juice and piled high with your favorite toppings, it’s perfect for a cozy dinner with family and friends any time of the year.

Ingredients

Main Ingredients

1 Tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 teaspoon kosher salt
8 grinds fresh black pepper
2 Tablespoons chili powder
1 Tablespoon paprika
1 Tablespoon cumin
1 Tablespoon brown sugar
2 cups turkey stock (or chicken or veggie stock, or water)
6 oz can tomato paste
15 oz can black beans, drained and rinsed
15 oz can pinto beans or kidney beans, drained and rinsed
28 oz can crushed tomato
28 oz can whole peeled tomatoes, chopped including juice
2 cups cooked turkey, chopped or shredded
½ lime, squeezed into the finished pot or served in wedges as a topping

Toppings (optional)

Lime wedges
Shredded cheddar cheese
Sliced scallions
Sour cream or plain yogurt
Avocado
Tortilla chips

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Instructions

Prepare ingredients: Chop the onion, green bell pepper, and mince the garlic. Drain and rinse the black beans and pinto or kidney beans. Open all cans and measure out the chili powder, paprika, cumin, brown sugar, salt, and pepper into a bowl for quick use.
Sauté vegetables: Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and then sauté the chopped onion and bell pepper until they start to soften and caramelize, about 4 minutes.
Add garlic and spices: Add the minced garlic along with kosher salt, freshly ground black pepper, chili powder, paprika, cumin, and brown sugar to the pot. Continue sautéing for 2 minutes, stirring often to prevent the spices from burning.
Deglaze the pot: Pour in the turkey stock to deglaze the pan, scraping up any browned bits from the bottom. This adds depth to your chili’s flavor.
Add remaining ingredients: Add the tomato paste, black beans, pinto or kidney beans, crushed tomatoes, chopped whole peeled tomatoes with juice, and chopped or shredded cooked turkey. Stir everything together to combine well.
Simmer: Bring the mixture to a gentle simmer over low heat. Let it simmer uncovered for about 1 hour, stirring occasionally to prevent sticking and to meld the flavors.
Finish with lime: When the chili is done cooking, squeeze the juice of half a lime into the pot and stir. Alternatively, serve lime wedges alongside for guests to add to their bowls.
Serve and garnish: Ladle the chili into bowls and top with your choice of shredded cheddar cheese, sliced scallions, sour cream or plain yogurt, avocado slices, and crunchy tortilla chips for extra texture and flavor.

Notes

Ensure leftover turkey is free of small bones and skin, and chop or shred it finely before adding to the chili.
If you don’t have leftover turkey, start by browning 1 pound of ground turkey or ground beef before sautéing the onion and bell pepper. Alternatively, use cooked shredded chicken or a rotisserie chicken as a substitute.
Leftover chili can be refrigerated for up to 4 days or frozen for up to 6 months for convenient meal prep and easy reheat.
Adjust the chili powder level to taste if you prefer more or less heat.
For a thicker chili, simmer a bit longer uncovered; add a splash of water or stock if it becomes too thick.