MNF Turkey Chili

turkey chili - adaoted fron Judy Behm

I hope your Thanksgiving was wonderful – full of good fun, good food, and happy people around the table (and the TV). No matter how much we promise ourselves we won’t overeat, for some reason, all the delicious aromas and beautiful sights overpower our willpower – I know it did mine!

I promised you an idea for using leftover turkey – and here it is! A dear friend of mine (who is a great cook, perfect hostess, home decorator…in short, she is just the tops!) who now lives in Arizona used to make a white chicken chili that was out of this world! Not being a big fan of ‘white sauce gravies’ myself, I was a bit leery when she served this at a luncheon but being the polite guest, I ate some and it was so good, I had a second helping! She kindly gave me the recipe and I’ve made it to raves since.

For the ultimate in leftover turkey, I’ve modified it slightly to use turkey instead of chicken and present it to you in all its glory. Hers was not at all spicy but since it IS MNF, you can feel free to kick up the spice with hot sauce if you are so inclined. What so great is it is done in about 40 minutes and uses up all those “little pieces” and parts no one wants (like from the wing, etc.).

Later this week I’ll tell you a trick my mother used to large slices of both white and dark meat of leftover turkey, but for now, this should hit the spot!


Turkey Chili

  • 1 Tbsp. olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 1 can (10.75 oz.) condensed cream of chicken soup
  • 1 can (14 oz) chicken broth
  • 1 cup water
  • 2 cups diced leftover cooked turkey
  • 2 cans (15.5 oz. each) great northern beans, drained, rinsed
  • 1 can (4.5 oz.) chopped green chilies, undrained
  • 1/2 tsp. dried oregano leaves
  • 1/4 – 1/2 cup ground cumin (depending on your taste)
  • 1/2 cup sour cream, if desired
  • Chopped fresh cilantro, for garnish

In 4-quart saucepan, heat oil over medium-high. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.

Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in turkey, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.

Top each serving with sour cream and cilantro. If chili becomes too thick, add up to ½ cup more water.

Makes 6 servings, 1-1/2 cups each


Tip from the Toque: If you are pressed for time, use 1 cup frozen bell pepper and onion stir-fry (from 1-pound bag) instead of the fresh onion and bell pepper. You might want to add a few shakes of hot sauce to spice it up a bit!

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